Candy Cane Brownies

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!

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Candy Cane Brownies

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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.

  • Author: ksuur

Ingredients

Scale

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
  • 35 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.

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