Leftover Peppermint Bark Brownies

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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