Candy Cane Brownies are the perfect festive treat for the holiday season. Combining the rich decadence of chocolate brownies with the refreshing flavor of peppermint, these brownies are sure to impress your family and friends. They are easy to make and bring a delightful holiday spirit to any gathering.
How to make Candy Cane Brownies
Ingredients:
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup powdered sugar
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons heavy cream
- 1/2 teaspoon peppermint extract
- Crushed candy canes for topping
Directions:
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, melt the butter and mix in the sugar until combined.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
- Pour the brownie batter into the prepared pan and spread it out evenly.
- Bake for 25-30 minutes, or until a toothpick comes out with a few moist crumbs.
- Let the brownies cool completely.
- In a bowl, beat together the powdered sugar, cocoa powder, heavy cream, and peppermint extract until smooth.
- Spread the peppermint frosting over the cooled brownies and sprinkle with crushed candy canes.
- Cut into squares and enjoy!
How to serve Candy Cane Brownies
Serve Candy Cane Brownies as a festive dessert at holiday parties or family gatherings. They pair beautifully with a scoop of vanilla ice cream or a glass of cold milk. For added flair, you can also present them on a decorative plate and garnish with more crushed candy canes.
How to store Candy Cane Brownies
To store leftover brownies, keep them in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, you can refrigerate them for up to a week or freeze for up to a month. Be sure to wrap them well if freezing to prevent freezer burn.
Tips to make Candy Cane Brownies
- Make sure to let the brownies cool completely before frosting to ensure the frosting doesn’t melt.
- Use parchment paper to line the baking pan for easy removal of the brownies.
- Feel free to add extra crushed candy canes on top for a more festive look and additional crunch.
Variation
You can try adding chocolate chips or chunks to the brownie batter for an even richer chocolate flavor. Another option is to swirl some of the peppermint frosting into the batter before baking for a marbled effect.
FAQs
Can I use dark chocolate cocoa powder?
Yes, you can use dark chocolate cocoa powder if you prefer a richer flavor.
What can I use instead of heavy cream?
You can use milk or half-and-half as a substitute for heavy cream in the frosting.
How do I know when the brownies are done baking?
The brownies are done when a toothpick inserted into the center comes out with a few moist crumbs, but not wet batter.
Candy Cane Brownies
Ingredients
Brownie Ingredients
- 1 cup unsalted butter Melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
Peppermint Frosting Ingredients
- 1 cup powdered sugar
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons heavy cream Substitutable with milk or half-and-half.
- 1/2 teaspoon peppermint extract
- to taste Crushed candy canes For topping
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, melt the butter and mix in the sugar until combined.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder.
- Slowly add the dry ingredients to the wet ingredients and mix until just combined.
- Pour the brownie batter into the prepared pan and spread it out evenly.
Baking
- Bake for 25-30 minutes, or until a toothpick comes out with a few moist crumbs.
- Let the brownies cool completely.
Frosting
- In a bowl, beat together the powdered sugar, cocoa powder, heavy cream, and peppermint extract until smooth.
- Spread the peppermint frosting over the cooled brownies and sprinkle with crushed candy canes.
- Cut into squares and enjoy!