1/2 cup unsalted butter, melted and slightly cooled
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon alcohol-free vanilla extract
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup semi-sweet chocolate chips
1 cup crushed Christmas cookies, such as shortbread, gingerbread, or sugar cookies
Instructions
Preheat your oven to 350 degrees Fahrenheit. Lightly grease an 8×8 inch baking pan with butter or line it with parchment paper, leaving a slight overhang on the sides for easy removal later.
In a large mixing bowl, combine the melted butter and granulated sugar. Whisk them together vigorously for about a minute until the mixture is well combined and slightly pale.
Add the eggs one at a time, beating well after each addition. Stir in the alcohol-free vanilla extract. Ensuring the eggs are at room temperature helps the batter emulsify perfectly for a smooth texture.
Sift the all-purpose flour, cocoa powder, and salt into the wet mixture. Use a spatula to gently fold the dry ingredients in until just combined. Be careful not to overmix, as this can lead to a cake-like texture rather than a fudgy one.
Gently fold in the chocolate chips and half of the crushed Christmas cookies. Pour the batter into the prepared baking pan and spread it evenly. Sprinkle the remaining crushed cookies over the top, pressing them down very lightly so they stick to the batter.
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached. Remove the pan from the oven and let it cool completely in the pan before slicing. This patience ensures the brownies set properly for clean cuts.
