Leftover Peppermint Bark Brownies


If you know it is good, then let yourself have it.

Sign up for the yoga class that costs more money, if it’s the one you want to take.

Sleep 12 hours. Have coffee in the afternoon-even if you maybe know yourself better-and enjoy it with nice company.

Then, wonder why you’re awake at 4am the next morning when you don’t have to be, just yet. Meditate and write in the space that was created, understanding sleep will arrive next time.

Light all of the candles. Take your vitamins.

Entertain the idea of life without medication, and maybe start to believe you are the exception to the rule (but know that it is okay if this is not the case, too).

Break out your ukulele and laugh off the rust and listen for the moment your voice returns.

Know that you will never again accept something into your life that tells you your own pleasure is for another time.

Roast spaghetti squash and make it into warm salad and ask your best friend to stop by for dinner, if she wants to. [She does.]

Then, release the brownies you broke peppermint bark on top of before baking and don’t let anyone tell you that you need to be doing anything else but that, right there.

One Year: Burrata, Persimmon, and Caramelized Onion Pizza
Two Years: Hibiscus Herbal Tea Blend
Three Years: Chili-Lemon Tomato Sauce with Sautéed Vegetables
Four Years: The Best Granola
Five Years: Banana Berry Lavender Smoothie
Six Years: Cucumber Ciabatta Sandwiches with Spinach and Lemon-Mint Goat Cheese

Leftover Peppermint Bark Brownies
Makes 9-16 brownies (depending on how you slice it)

1 1/4 cups sugar
3/4 cups unsweetened cocoa powder
1/3 cup all-purpose flour
1 tbsp espresso powder (optional)
1/4 tsp salt
1 stick unsalted butter, melted and cooled
2 eggs
1 tsp pure vanilla extract
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup peppermint bark, roughly chopped

Preheat oven to 350 degrees Fahrenheit. Line a square baking dish with parchment paper and set aside. Whisk together sugar, cocoa powder, flour, and salt. Whisk in melted butter, then eggs, one at a time. Whisk in vanilla extract. Stir in chocolate chips. Pour into prepared baking dish, then top with peppermint mark pieces. Bake 20-25 minutes, rotating halfway through, until a tester comes out with moist crumbs attached. Let cool completely before using parchment paper edges to remove from dish. Slice into squares and enjoy.

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