PEPPERMINT BARK BROWNIES

1. Preheat your oven to 350°F (175°C) and line an 8×8 pan with parchment paper.
2. In a medium bowl, whisk together the flour, cornstarch, and cocoa powder.
3. In a microwave-safe bowl, combine the butter, 1/2 cup of chocolate chips, and oil. Heat in 30-second bursts, stirring between each, until the mixture is melted and smooth. This should take 60-90 seconds tops.
4. Using a mixer or by-hand with a whisk, beat the eggs, vanilla and both sugars until the mixture is light, frothy, and full of air. This only takes a couple of minutes and makes the brownies irresistibly fudgy.
5. Making sure the chocolate mixture isn’t too hot (no scrambled eggs, please!), pour in the chocolate in a steady stream.
6. Gently fold in the dry ingredients. Take your time and don’t overmix.
7. Chop up the @purdyschocolatier peppermint bark into small bite-sized pieces and chunks. Save 2/3 of these chunks, and toss about 1/3 of them into your brownie batter with the remaining 1/4 cup of chocolate chips.
8. Pour the batter into your prepared pan, spreading it out evenly. Bake for 32-40 minutes, or until the edges are set but the center is still slightly gooey.
9. Let the brownies cool for two minutes, then top with the remaining peppermint bark pieces.