Description
Indulge in festive holiday flavors with these rich Candy Cane Brownies. Combining fudgy chocolate goodness with refreshing peppermint, these brownies feature a perfect balance of dark cocoa and sweet crushed candy canes both inside and on top. Topped with a smooth peppermint-infused buttercream frosting and more crushed candy canes, they make a delightful treat for Christmas and winter celebrations.
Ingredients
Scale
Brownie Batter
- 1 cup unsalted butter, melted and cooled
- 2 tbsp canola oil
- 1 ¼ cups granulated sugar
- 1 cup light brown sugar, packed
- 4 large eggs
- 1 tbsp pure peppermint extract
- 1 cup all-purpose flour
- 1 cup cocoa powder
- ¾ tsp kosher salt
- ½ tsp baking powder
- 1 ½ cups semi-sweet chocolate chips
- 1 cup crushed peppermint candy
Peppermint Buttercream Frosting
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 3 to 5 tbsp heavy whipping cream
- 2 tbsp peppermint extract
- 2 cups crushed peppermint candy, for decorating
Instructions
- Preheat and Prepare: Preheat your oven to 350°F and spray a 9×13-inch baking pan with baking spray to prevent sticking.
- Melt Butter: Melt the butter in a microwave-safe bowl by following your microwave’s instructions and allow it to cool slightly.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter, canola oil, granulated sugar, and brown sugar until fully combined and smooth.
- Add Eggs and Peppermint: Whisk in the eggs one at a time along with the peppermint extract, ensuring the mixture is even and homogeneous.
- Combine Dry Ingredients: In a separate large bowl, whisk together the flour, cocoa powder, kosher salt, and baking powder thoroughly.
- Incorporate Dry into Wet: Gradually whisk the dry ingredients into the wet mixture until just combined—do not overmix to keep brownies tender.
- Add Chocolate Chips: Carefully fold in the semi-sweet chocolate chips to distribute them evenly throughout the batter.
- Assemble Brownies: Pour the batter into the prepared baking pan and level it out. Sprinkle 1 cup of crushed peppermint candy evenly over the top.
- Bake: Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool Completely: Remove brownies from oven and allow them to cool completely in the pan on a wire rack, which can take about one to two hours.
- Prepare Frosting: Using a mixer, beat softened butter until creamy. Gradually add powdered sugar, peppermint extract, and enough heavy cream (3 to 5 tablespoons) to achieve a smooth, spreadable consistency.
- Frost and Decorate: Spread the peppermint buttercream frosting evenly over the cooled brownies. Sprinkle the remaining 2 cups of crushed peppermint candy on top for a festive finish.
Notes
- Make sure the melted butter is cooled before mixing with sugars and eggs to avoid cooking the eggs prematurely.
- Do not overbake the brownies; slightly underbaked brownies yield the best fudgy texture.
- The amount of heavy cream in the frosting can be adjusted to reach your preferred consistency.
- Use fresh peppermint extract for the best flavor; artificial extracts can taste bitter.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
