Description
Candy Cane Brownies are a decadent combination of rich chocolate and refreshing peppermint. Topped with crushed candy canes, these brownies are a holiday favorite that’s perfect for dessert tables or gifting.
Ingredients
Units
Scale
For the Brownies:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
For the Topping:
- 1/2 cup semi-sweet chocolate chips (optional, for drizzling)
- 1/2 cup crushed candy canes
Instructions
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper for easy removal.
- Make the brownie batter:
- In a medium bowl, whisk together the melted butter and sugar until smooth.
- Add the eggs, vanilla extract, and peppermint extract, whisking until fully combined.
- Sift in the cocoa powder, flour, baking powder, and salt. Fold the dry ingredients into the wet mixture until just combined (do not overmix).
- Bake the brownies:
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the brownies cool completely in the pan.
- Add the topping:
- Once the brownies are cool, melt the chocolate chips (if using) in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
- Drizzle the melted chocolate over the brownies and sprinkle the crushed candy canes on top.
- Chill and slice:
- Let the chocolate topping set for about 10-15 minutes. Use the parchment paper to lift the brownies out of the pan, then slice into squares or rectangles.
- Serve:
- Enjoy immediately or store in an airtight container for up to 5 days.
Notes
- Use a mix of red and white peppermint candies or candy canes for a festive look.
- Add 1/4 cup of mini chocolate chips to the batter for extra chocolatey brownies.