In a large bowl set over a saucepan of simmering water, melt the chocolate with the butter, stirring periodically, until it’s nice and smooth. This should take about 5 minutes, tops. (If you don’t have a heat-safe bowl, you can always use a smaller pot. I did.) Remove from the heat and briefly set aside.

Place the eggs and sugar in a large mixing bowl. Beat with a handheld electric mixer on medium speed for 3-4 minutes until pale yellow and thick. Beat in the salt and vanilla extract.

Using a rubber spatula, fold in the melted chocolate. Fold in the flour and baking powder, and then stir in the white chocolate chips. Scrape down the sides of the bowl, cover with plastic, and place in the freezer for 20 minutes to firm up slightly. (Please set an alarm, peeps! If you leave it in there for more than 20-25 minutes, it will change the texture of the brookies.)

Meanwhile, pre-heat the oven to 350 degrees. Line 2 baking sheets with parchment and briefly set aside. (Don’t have 2 baking sheets? Relax. You can cook these bad boys in two batches.)

Spoon 2-tablespoon-size mounds of dough onto the prepared baking sheets at least 2 inches apart. If you have a small ice cream/cookie scoop, use it! (If they’re super messy, use your fingers to round the mounds a little bit, so that they bake into nice round cookies.) Bake for about 12 minutes until the cookies are dry around the edges and cracked on top.

Immediately sprinkle each cookie with crushed peppermint candy, and then let the cookies cool for 10 minutes on the baking sheet. Transfer to a rack to cool completely.