Description
Candy cane brownies are the perfect holiday dessert, blending rich chocolate brownies with the cool, crisp crunch of peppermint. These brownies feature a fudgy base, topped with crushed candy canes for a festive, minty kick. They are a hit at any holiday gathering, adding cheer and holiday spirit with every bite.
Ingredients
-
1 cup all-purpose flour
-
½ cup unsweetened cocoa powder
-
¼ teaspoon salt
-
2 large eggs
-
1 cup white sugar
-
½ cup unsalted butter (melted)
-
1 teaspoon vanilla extract
-
½ teaspoon peppermint extract
-
4–5 candy canes (crushed)
-
Optional: peppermint extract (for topping)
Instructions
-
Prepare the Dry Ingredients: In a bowl, whisk together flour, cocoa powder, and salt.
-
Mix the Wet Ingredients: In another bowl, beat together eggs, sugar, melted butter, vanilla extract, and peppermint extract until smooth.
-
Combine Wet and Dry Ingredients: Gradually add the dry mix to the wet mix. Stir until fully combined.
-
Bake: Preheat your oven to 350°F (175°C). Pour the batter into a greased 8×8 or 9×9 inch baking pan. Spread evenly and bake for 25-30 minutes. Check with a toothpick; it should come out with a few moist crumbs.
-
Prepare the Topping: While brownies are baking, crush candy canes in a zip bag with a rolling pin.
-
Add Topping: Once the brownies are done, let them cool for about 10 minutes. Then, sprinkle the crushed candy canes on top. Allow the brownies to cool fully before slicing.
Notes
For extra sweetness, you can frost the brownies with vanilla or chocolate buttercream.
For a fancier touch, drizzle melted chocolate on top.
To keep the candy canes from melting too much, wait about 10 minutes before adding them to the brownies.
These brownies can be made ahead of time and stored in an airtight container for 3-4 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American