PEPPERMINT BROWNIES

4 large eggs, room temperature 1½ cup sugar ½ cup brown sugar 1 stick melted butter (1/2 cup) 1 cup cocoa, sifted 1 teaspoon peppermint extract 1 teaspoon vanilla extract ½ cup flour 6 crushed candy canes- 12 mini candy canes

Preheat oven to 350 degrees. Lightly grease silicone muffin pan with cooking spray or butter. In a large bowl, combine sugar and butter and mix until soft. Add vanilla and eggs, and mix thoroughly. Fold in flour and cocoa, mix well but do not overmix. Pour in ½ crushed candy canes. Mix well. Pour into muffin pan, about ¾ full. Bake until toothpick comes out completely clean, about 25 minutes. Sprinkle with other half crushed candy canes.