Candy Cane Brownies are a delightful holiday treat that combines the rich, fudgy goodness of brownies with the refreshing crunch of crushed candy canes. Perfect for festive gatherings or as a gift for loved ones, these brownies are sure to be a hit with anyone who loves the flavors of chocolate and peppermint.
Ingredients
- Brownie Batter:
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking powder
- Candy Cane Topping:
- 1 cup crushed candy canes
- ½ cup semi-sweet chocolate chips
- Optional Decoration:
- ½ cup white chocolate chips, melted, for drizzling
Instructions
- Prepare for Baking:
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal, and grease lightly. - Mix the Batter:
In a large mixing bowl, whisk together the melted butter and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. - Combine Dry Ingredients:
In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder. Gradually add the dry ingredients to the wet mixture, stirring until fully combined. - Pour and Bake:
Spread the batter evenly into the prepared baking pan. Sprinkle the crushed candy canes and semi-sweet chocolate chips evenly over the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. - Cool and Decorate:
Allow the brownies to cool completely in the pan. For extra flair, drizzle the melted white chocolate over the top once the brownies are cool. - Slice and Serve:
Use the parchment paper overhang to lift the brownies from the pan. Slice into squares or rectangles and serve.
Serving and Storage Tips
- Serving Suggestions:
Serve these Candy Cane Brownies with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert. They also pair wonderfully with a cup of hot cocoa or coffee. - Storage:
Store leftover brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months. To enjoy frozen brownies, let them thaw at room temperature before serving.
FAQs
1. Can I use peppermint extract instead of candy canes?
Yes, you can add ½ teaspoon of peppermint extract to the batter for extra peppermint flavor. However, the candy canes provide both flavor and a crunchy texture.
2. Can I make these brownies gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend designed for baking.
3. Can I use dark chocolate instead of semi-sweet chocolate?
Yes, dark chocolate chips or chopped dark chocolate can be used for a richer flavor.
4. How can I crush the candy canes without making a mess?
Place the candy canes in a sealed plastic bag and crush them with a rolling pin or a meat mallet. This keeps the mess contained and ensures evenly crushed pieces.
Enjoy baking and sharing these festive Candy Cane Brownies!
PrintCandy Cane Brownies
Candy Cane Brownies are a delightful holiday treat that combines rich, fudgy chocolate with refreshing peppermint flavor, topped with crushed candy canes for a festive crunch.
Ingredients
For the Brownies:
- 1 cup (226g) unsalted butter, melted and slightly cooled
- 2 tablespoons vegetable oil
- 1¼ cups (250g) granulated sugar
- 1 cup (200g) light brown sugar, packed
- 4 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- ½ teaspoon peppermint extract
- 1 cup (125g) all-purpose flour
- 1 cup (100g) unsweetened cocoa powder
- ¾ teaspoon kosher salt
- ½ teaspoon baking powder
- 1½ cups (270g) semi-sweet chocolate chips
- 1 cup crushed peppermint candy canes
For the Peppermint Frosting:
- 1 cup (226g) unsalted butter, softened
- 3 cups (360g) powdered sugar
- 3–5 tablespoons heavy whipping cream
- ¼ teaspoon peppermint extract (optional)
- 1 cup crushed peppermint candy canes
Instructions
- Prepare the Oven and Pan:
- Preheat your oven to 350°F (175°C).
- Line a 9×13-inch baking pan with parchment paper or lightly grease it with baking spray.
- Make the Brownie Batter:
- In a large bowl, whisk together the melted butter, vegetable oil, granulated sugar, and light brown sugar until well combined.
- Add the eggs one at a time, whisking after each addition. Stir in the vanilla and peppermint extracts.
- In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder. Gradually fold the dry ingredients into the wet mixture until just combined.
- Fold in the semi-sweet chocolate chips and 1 cup of crushed peppermint candy canes.
- Bake the Brownies:
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to maintain fudginess.
- Once done, remove from the oven and allow the brownies to cool completely in the pan on a wire rack.
- Prepare the Peppermint Frosting:
- In a large bowl, beat the softened butter with an electric mixer until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating on medium speed until fully combined.
- Add the peppermint extract (if using) and 3 tablespoons of heavy whipping cream. Beat until the frosting is light and fluffy, adding more cream as needed to reach the desired consistency.
- Assemble the Brownies:
- Once the brownies have cooled completely, spread the peppermint frosting evenly over the top using an offset spatula.
- Sprinkle the remaining crushed candy canes over the frosting for a festive touch.
- For cleaner cuts, refrigerate the brownies for about 20 minutes to slightly firm up the frosting before slicing into squares.
Notes
- Ensure the brownies are completely cool before frosting to prevent the frosting from melting.
- Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week, bringing them to room temperature before serving.