1
Preheat oven to 350 degrees Fahrenheit. Add butter to a saucepan and melt over medium-low heat. When fully melted, remove from heat.
2
Pour hot melted butter, olive oil, and sugar into a medium-sized bowl. Whisk for one minute, or until completely combined.
3
Add eggs and vanilla to the bowl and whisk for another minute.
4
Add dry ingredients (flour, Ghirardelli hot cocoa mix, and cocoa powder) to the bowl. Fold the dry ingredients into the wet ingredients until just combined.
5
Spray an 8x8 pan with cooking spray. Pour the brownie batter into the greased pan. Smooth it flat with a spatula.
6
Unwrap the Ghirardelli bark and, using a sharp knife, cut it into smaller pieces. Smash up some peppermint candy with a mallet.
7
Add the chopped peppermint bark to the brownie batter, sprinkling it evenly over the top.
8
Bake for 22-24 minutes. I’ve baked these in my regular oven and in my Ninja Foodi and right around the 23-minute mark is about perfect.
9
Remove from oven and immediately top with crushed candy cane pieces, sprinkling evenly over the brownies.
10
It’s a very important (but difficult ask!) that you let the brownies cool completely before attempting to cut.