Peppermint Swirl Brownies

Instructions

1. Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.

2. In a microwave-safe bowl, melt the butter in short intervals until completely melted. Allow it to cool for a few minutes.

3. Stir in the granulated sugar until well combined, then add the eggs one at a time, mixing thoroughly after each addition. Add the vanilla extract and mix.

4. In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

5. Pour the brownie batter into the prepared pan, spreading it out evenly.

6. In a small saucepan over low heat, melt the white chocolate chips with the heavy cream, stirring constantly until smooth. Remove from heat.

7. Divide the melted white chocolate mixture into two equal portions. To one portion, add a few drops of red food coloring to create a vibrant red color.

8. Spoon dollops of the white chocolate mixture and the red-tinted white chocolate mixture on top of the brownie batter.

9. Use a butter knife or skewer to create swirls by gently running it through the dollops of white chocolate and red-tinted chocolate to create a marbled effect.

10. Sprinkle the crushed candy canes or peppermint candies evenly over the top of the brownie batter.

11. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake.

12. Allow the brownies to cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang.

13. Once cooled, cut the Peppermint Swirl Brownies into squares and serve.