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