THE INGREDIENTS

• 1¼ cup / 175 grams all-purpose/plain flour
• 1 cup / 120 grams cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon table salt
• 1 cup / 225 grams (2 sticks) unsalted butter, plus more for the pan
• 1¼ cup / 250 grams granulated /caster sugar
• 3 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup / 170 grams semisweet/dark chocolate chips
• ½ cup / 115 grams finely crushed candy canes or other hard peppermint candies, divided
• Confectioners'/Icing sugar
• Whipped cream (optional)

SPECIAL EQUIPMENT

• 9-by-9-inch/23-by-23-centimeter metal baking pan

Instructions

01 Prepare the grill for indirect cooking over low heat (keep the grill as close to 300°F/150ºC as you can). Generously grease a 9-by-9-inch/23-by-23-centimeter metal baking pan pan with butter.

02 In a medium bowl sift the flour, cocoa powder, baking powder, and salt.

03 In a medium saucepan over medium heat, melt the butter. Remove from the heat. Whisk the sugar into the melted butter until evenly blended. Whisk in the eggs, one at a time, blending well after each addition. Add the vanilla. Whisk in the flour mixture in two additions until smooth. Fold in the chocolate chips and all but about 1 tablespoon of the crushed candy canes. Pour the batter into the prepared pan. Smooth the top. Sprinkle the reserved crushed candy canes over the batter.

04 Cook the brownies over indirect low heat, with the lid closed, until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool completely in the pan on a wire rack. Dust with confectioners'/icing sugar and cut into squares. Top with whipped cream, if desired.

Source: https://www.weber.com/