Start by preheating your oven to 350°F (175°C). This ensures the brownies bake evenly once they’re ready to go in.

In a medium saucepan, melt the butter and chocolate chips together over low heat. Stir frequently to prevent burning, and remove from heat once melted and smooth. Let it cool for a few minutes.

In a separate bowl, whisk together the sugar, eggs, and vanilla extract. Add the cooled chocolate-butter mixture and stir until well combined. This step helps to get a nice smooth batter.

In a small bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture. Stir just until everything is combined—avoid overmixing to keep your brownies dense and fudgy.

Stir in the peppermint extract. Be careful not to add too much, as peppermint can be very strong. Just a tablespoon is all you need for the perfect minty balance.

Grease a 9x9-inch baking pan or line it with parchment paper for easy removal. Pour the brownie batter into the pan and spread it out evenly.

Place the pan in the preheated oven and bake for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Keep an eye on them towards the end to avoid overbaking.

Once baked, remove the brownies from the oven and let them cool in the pan for 10-15 minutes. For a sweet finishing touch, dust the top with powdered sugar once fully cooled. Slice them into squares and serve!