Candy Cane Brownies

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Ingredients

6 tablespoons unsalted butter

6 ounces bittersweet chocolate chips (I used Ghirardelli)

1/4 cup unsweetened cocoa powder (I used Hershey’s Special Dark)

3/4 cup all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup granulated sugar

1/2 cup of brown sugar

2 large eggs

1 teaspoon pure vanilla extract

3 full sized peppermint candy canes, crushed

2 full sized (3.17oz) dark chocolate bars (I used Ghiradelli Intense Dark, Midnight Reverie)

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