Directions . Preheat oven to 350°. In a large bowl, beat the eggs, butter and vanilla until smooth. Whisk together the dry ingredients; gradually add to egg mixture.

For these peppermint brownies, you'll need a full pound of bittersweet chocolate: two-thirds (10 1/2 ounces) for the brownie batter and one-third (5 1/2 ounces) for the peppermint-chocolate swirl.

I had some leftover filling (about 8 tablespoons) from a batch of Brown Sugar Cream Cheese Danish. As I pondered what to do with it, an idea struck: Why not swirl it on a batch of brownies? The ...