Classic One-Bowl Chocolate Peppermint Bark Brownies

• 12 Tbsp. butter, unsalted
• 1 1/4 cups chocolate chips, divided
• 3/4 cup cocoa powder
• 1/2 tsp. salt
• 3/4 cup sugar
• 3/4 cup brown sugar, packed 
• 3 large eggs
• 2 Tbsp. vegetable oil
• 1 tsp. peppermint extract
• 1/2 cup crushed candy canes
• Optional: melted white chocolate for drizzling

Preheat oven to 350°F Grease and line an 8×8 inch baking pan with parchment paper. Set aside. In a large microwavable safe bowl, combine the butter and 1/2 cup of the chocolate chips. Melt chocolate and butter in 30 second increments until fully melted, stirring in between intervals. Shouldn't take longer than 1 min 30 sec.

Add cocoa powder, salt and stir. Add in white and brown sugars. Stir. Whisk in eggs, one at a time.

Whisk in peppermint extract and oil. Fold in flour, chocolate chips and half crushed candy canes just until combined. Pour into prepared baking dish and bake for about 35-40 minutes or until a toothpick inserted into the center comes out mostly clean, it should still have a few moist crumbs on it. Careful not to over bake.

Press rest of crushed or broken candy canes into top of warm brownies, and drizzle with melted white chocolate if desired. Cool completely before cutting.

Soft and Sticky Gingerbread (Cake)

If you have a gingerbread lover in your house, this cake is perfectly dense, filled with the warm spices and makes a wonderful Christmas dessert served with whipped cream.

• 1/2 cup sugar
• 1/2 cup butter, softened
• 2 eggs
• 1 cup molasses
• 2 cups flour
• 1 cup boiling water
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 1/4 tsp. cloves
• 1/4 tsp. nutmeg
• 1 tsp. giner
• 2 tsp. baking soda

Heat oven to 350 degrees. Grease a 9 x 13 pan or line with parchment paper. Cream butter and sugar, add egg, then molasses. Sift dry ingredients and add to batter, mixing well. Add baking soda to boiling water and add to rest of mix. Blend together and pour into pan. Bake 30-35 minutes until it springs back. Serve warm with whipped cream or eggnog.