Peppermint Bark Fudge Brownies

• ½ cup of salted butter (113g)
• 1 tablespoon avocado oil (14g)
• 1 cup of light brown sugar (200g)
• 2 large eggs (100g)
• 1 teaspoon of pure vanilla extract (4g)
• 1 teaspoon of peppermint extract (4g)
• ½ cup of all purpose flour (60g)
• ½ cup of unsweetened cocoa powder (50g)
• ½ teaspoon salt (2.5g)

• 1 cup of milk chocolate chips (175g)
• 16 Candy Cane Hershey Kisses (approximately 160g)

To start, Melt my butter in the microwave for 45 seconds. While the butter was hot, Pour it into a mixing bowl along with the oil and sugar. Whisk this together for about 2 minutes. Then Add in the eggs, vanilla, and peppermint extracts. Whisk this for 3-4 minutes until the batter was lighter and well combined. Then Add in the dry ingredients: flour, salt, and cocoa powder.

Using a spatula, Fold the dry ingredients into the wet ingredients just until the batter was well combined, trying not to overmix. In a parchment lined 8x8 pan, Pour the brownie batter evenly across the pan

Bake this at 350ºF/180ºC for 13-15 minutes. Once the brownies were done baking, Melt my chocolate chips in the microwave for 45 seconds. Once the chocolate was melted and smooth, Pour and spread this evenly over the top of the brownies.

While the brownies and chocolate were still warm, Roughly chop the candy cane kisses and sprinkled them on top. Let this cool for a few hours, until the chocolate on top became solid.