Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Over a double boiler, melt 1st portion of chocolate chips.
Combine canola oil, brown sugar, granulated sugar, vanilla and eggs into a stainless steel-bowl.
Whisk together until thoroughly combined and smooth. The mixture should be light butterscotch in color.
Fold in melted chocolate chips.
Fold in flour and cocoa powder.
Fold in 2nd portion of chocolate chips and 1st 2 cups of crushed peppermint.
Line *baking pans with parchment paper. Lightly coat paper with non-stick spray, ensuring all corners are coated.
Spread batter evenly into *one baking pan, ensuring all corners are covered and the height of the batter is even across the pan.
Evenly distribute the 2nd, 1/2 cup portion of crushed peppermint over the batter.
Place into a preheated 325°F oven, low fan. Bake for 20 minutes.
Carefully rotate the pans to ensure even cooking. Continue baking until golden brown, and a cake tester comes out clean when inserted into the center of the pan, about 20 minutes.
Remove from the oven. Cool completely. Best practice is to cool overnight.
Flip cooled brownies onto a large cutting board.
Cut in half horizontally. Cut each horizontal half in half vertically, creating 4 equal squares.
Cut each of the 4 squares in half horizontally, then vertically, creating sixteen 3" squares.
Cut each 3" square into 4 equal squares.
Drizzle the melted white chocolate over the brownies in a zig zag pattern.
SERVICE | Transfer to clean airtight food storage containers. Cover, label, date and store for service.
FREEZING | Place brownies onto parchment lined sheet trays, ensuring they do not touch. Cover and freeze overnight.
Transfer frozen brownies to clean airtight food storage containers. Cover, label, date and store frozen.
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