6 ounces bittersweet chocolate, cut into ½-inch pieces
Peppermint Bark Topping
1 cup of white chocolate chips
2–3 crushed Peppermint candy canes
Pre-heat oven to 350 degrees F. Line a 9×13-inch baking pan with foil (let it hang over top of pan) and spray with nonstick cooking spray.
Whisk cocoa and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and fully incorporated. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces.
Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack and let cool for 20-30 minutes.
Melt chocolate chips in the microwave in 20 second intervals, stirring between each. Stir till smooth and spread on the top of the lukewarm brownies. Sprinkle the still warm chocolate with the crushed peppermint candy canes. Let cool till the chocolate has hardened into a nice Peppermint Bark.
Using foil overhang, lift brownies from pan. Cut into 2-inch squares and serve. Brownies can be stored in an airtight container at room temperature for up to 4 days.