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Candy Cane Brownies Recipe

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5 from 10 reviews

Delight in the festive flavors of these Candy Cane Brownies, combining rich chocolate with a refreshing peppermint twist and a crunchy candy cane topping. Perfect for holiday gatherings or a seasonal treat, these fudgy brownies are easy to make and irresistibly delicious.

Ingredients

Brownie Batter

  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp peppermint extract

Topping

  • 3 crushed candy canes
  • Powdered sugar (for frosting, about 1 cup)
  • Softened butter (for frosting, about 2 tbsp)
  • 1/2 tsp peppermint extract (for frosting)

Instructions

  1. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper to prevent sticking.
  2. Melt butter and combine sugars: Melt the unsalted butter in a saucepan over low heat. Once melted, remove from heat and stir in granulated sugar and brown sugar until fully combined and smooth.
  3. Add eggs and vanilla: Allow the sugar-butter mixture to cool slightly to avoid cooking the eggs. Then, add eggs one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract.
  4. Mix dry ingredients: In a separate bowl, whisk together the cocoa powder, all-purpose flour, baking powder, salt, and 1 teaspoon peppermint extract to ensure even distribution of flavor and leavening agents.
  5. Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined. Avoid overmixing to keep brownies tender and fudgy.
  6. Bake the brownies: Pour the batter evenly into the prepared baking pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out with moist crumbs but no raw batter.
  7. Cool the brownies: Remove the pan from the oven and let the brownies cool completely in the pan. This will help them set properly before frosting.
  8. Prepare frosting: In a small bowl, mix powdered sugar with softened butter and 1/2 teaspoon peppermint extract until smooth and spreadable.
  9. Frost and top: Spread the peppermint frosting evenly over the cooled brownies. Sprinkle crushed candy canes generously on top as a festive finishing touch.
  10. Serve and enjoy: Cut into squares and serve. Store any leftovers in an airtight container at room temperature for up to 3 days.

Notes

  • For a stronger peppermint flavor, add more peppermint extract to the frosting, but be cautious as it can overpower the chocolate.
  • If you prefer a gluten-free option, substitute the all-purpose flour with a gluten-free baking blend.
  • Crushed candy canes can be substituted with peppermint chips or white chocolate chips for different textures and flavors.
  • Allow brownies to cool completely before frosting to prevent melting the frosting.
  • Use parchment paper for easier removal and cleanup.

Find it online: https://sweetworldcooks.com/candy-cane-brownies-recipe/