I have concluded that the uglier, the brownie, the tastier.  A spectacular brownie should be wrinkly, crumbly, and gooey, all in the same bite, and non of those qualities lend themselves to a beautiful presentation.  By the above qualifications, my peppermint brownies should be amazingly good, because they came out exceptionally ugly.

Ingredients:

• 8 oz Bittersweet Baking Chocolate
• 3/4 cup (1 1/2 sticks) cubed Butter + 1/4 cup (1/2 stick) cubed Butter
• 4 Eggs
• 1 1/2 cups Brown Sugar
• 1/4 cup Cream
• 1 tbsp Vanilla Extract
• 1/2 tsp Salt (1/4 tsp if using salted butter)
• 3/4 cup Flour
• 4 oz White Baking Chocolate (or dark semi-sweet chocolate)
• 1 tbsp Peppermint Extract
• 4 crushed Candy Canes + 4 crushed Candy Canes

Directions:

1. Preheat the oven to 350 F (~177 C).
2. Line a 9″x13″ pan with greased aluminum foil.
3. Slowly melt the 8 oz of bittersweet chocolate with 3/4 cup butter in a double boiler.
4. Remove the bowl of melted bittersweet chocolate from the double boiler, and replace it with a bowl full of the white chocolate, 1/4 cup butter, and peppermint extract.
5. While the white chocolate is melting, in a separate bowl, working quickly, beat the eggs and the brown sugar together.
6. Add the vanilla, salt, and cream.
7. Sift in the flour.
8. Beat until the ingredients are combined into the brownie batter.  At this point you will have three different bowls in front of you – a bowl of brownie batter, a bowl of melted peppermint white chocolate, and a bowl of melted bittersweet chocolate.  Make sure to keep track of your different bowls, and whats going into what.
9. Scoop up 1 cup from the brownie batter bowl, and combine it with the melted peppermint white chocolate.
10. Add 4 of the crushed candy canes to the white chocolate batter.  Set your white chocolate batter bowl aside until you are ready to pour it into the baking pan.
11. Combine the melted bittersweet chocolate with the remaining brownie batter.
12. Pour the bittersweet chocolate batter into the greased pan.  You may need to use a knife or spatula to even it out.
13. Distribute the white chocolate, peppermint batter evenly over the bittersweet chocolate batter, and use a knife to marble it in.  The batter will solidify as the chocolate in it cools so work quickly to combine them.
14. Bake for 25 minutes, before sprinkling the remaining candy cane pieces on top of the brownies.
15. Return the brownies to the oven for another 10-15 minutes.