Bake brownies with a twist

“By the time I’m done wondering why on earth I suggested I’d bake, it’s time to stick the entire thing into the oven. After 20 minutes, that brownie smell permeates throughout the house – I would know…I was in my room and I could smell the brownies from upstairs. A toothpick was the judge of whether it was ready (it was) and then out it came. How did it taste? Actually quite nice. [...] It was warm and soft, and a bit fudge-y on the inside, and had been baked enough that the top was crispy.”

“I think my favorite variant has been with peppermint and walnuts, so that was what I decided to do for this challenge, although I decided to also try two new additions - crushed candy cane and cherries. [...] Both the brownies with the cherries and those with the candy cane came out delicious! The cherry-side of the batch was very gooey though. I think I would happily make either of these again, but if using the cherries, would do it for the entire batch rather than just half the pan, and would then cook them for 5 minutes longer.”