Dark Chocolate Peppermint Brownies

If you can wait, baking director Arnold Eric Wong of Raison d'etre Bakery in South San Francisco recommends serving your wet brownies the day after baking, because they take on an even fudgier texture and minty flavor.
Preheat the oven to 300°. Brush a 9-by-13-inch baking dish with butter; set aside. Sift together the flour, cocoa, salt, and baking powder in a large bowl.Microwave the butter and bittersweet chocolate in a medium-sized glass bowl, stirring frequently, until smooth, about 1 1/2 minutes.Whisk together the sugar and eggs in a large bowl until smooth. Add the extracts and whisk until smooth. Combine the melted chocolate mixture with the egg mixture. Gently roll in the flour mixture with a plastic spatula until no streaks remain. Pour the batter onto the prepared pan and spread evenly.Bake the brownies until a toothpick inserted 2 inches from the edge comes out with crumbs sticking to it, 25 to 30 minutes. Cool to room temperature, about 45 minutes.Put the dark chocolate in a resealable plastic bag, cut off the small tip, and sprinkle half of the brownies on top. Sprinkle with candies and drizzle with remaining chocolate. Let cool until the chocolate is set, 25 minutes, then cut into squares.Note: A nutritional analysis is provided for each brownie.