Peppermint Bark Brownies

• Unsalted butter (melted), ½ cup, 113g
• Olive oil, ¼ cup, 54g
• Granulated sugar, 1 cup, 200g
• Eggs, 2 large
• Peppermint extract, 1 teaspoon, 5g
• Vanilla extract, 1 teaspoon, 5g
• Salt, 1 teaspoon, 5g
• Instant coffee granules, ½ teaspoon, 1g
• Cocoa powder, ¾ cup, 63g
• All-purpose flour, ½ cup, 60g
• Baking soda, ½ teaspoon, 2g

• Unsalted butter (room temperature), ½ cup, 113g
• Powdered sugar, 2 cups, 240g
• Peppermint extract, ½ teaspoon, 2.5g
• Whole milk, 2 tablespoons, 30g

• Dark chocolate (chopped), 4 oz, 113g
• Unsalted butter, 2 tablespoons, 28g
• Crushed peppermint candies, for garnish

In a large mixing bowl, combine melted butter, olive oil, sugar, eggs, peppermint extract, and vanilla extract. Whisk until smooth and fully incorporated.

Add in cocoa powder, flour, salt, baking soda, and instant coffee granules. Mix until a thick brownie batter forms.

Pour the batter into a parchment-lined 8x8 brownie pan. Bake at 350°F (175°C) for 20 minutes. Allow to cool for 30 minutes.

While the brownies cool, prepare the peppermint frosting by beating together butter, powdered sugar, peppermint extract, and milk until light and fluffy. Spread evenly over cooled brownies.

Melt the chopped dark chocolate and butter together until smooth. Pour over the frosted brownies and spread evenly. Sprinkle crushed peppermint candies and optional red glitter sprinkles on top.

Chill in the fridge for 30 minutes to allow the chocolate to set. Slice and enjoy!