Brownies. Heavenly, Christmas-y brownies. This recipe should look familiar to lots of you; it’s been on our site for 5 years now. Strangely enough, even though is one of my top, TOP favorite recipes, that I make every year, the photos (up until now) haven’t been updated since I originally took them with a little point-and-shoot years ago. I’ve gone several times to link this recipe on Facebook, or recommend it to someone, and then stopped dead in my tracks when I remember how hideous the photos were. It goes to show how awesome these taste considering all of you have still been making them despite the sub-par photography.
I made a jumbo batch of these yesterday to deliver to neighbors and think it’s worth the highlight here. These brownies have a few steps, and take a little extra planning, but they’re so, so worth it. You can even make them all the way, or part of the way, a day ahead of time and spread out the work. This is my Mother’s recipe, and something I requested from her often, so I have tender memories associated with it.
You’ll start by making the brownie layer. You want to use unsweetened baking chocolate, which is sold in bars by the chocolate chips. Make sure it is unsweetened. Place it in a microwave-safe bowl along with 2 sticks of butter that you’ve chopped up.
Melt in 30-45 second intervals, stirring in between, until melted and smooth. Set aside. Don’t accidentally stick your finger in the melted butter and chocolate combo because it will laugh at you for forgetting that it is unsweetened. I do it every. single. time.
Beat eggs and sugar for a minute, until they’re nice and smooth. Then slowly pour in your chocolaty butter mixture and mix just until it’s combined.
You’ll add a bit of flour and baking powder, and again just mix until it’s combined. You never want to over-mix brownies. I also always sift my flour for this recipe. You can just put it in a mesh strainer and shake it right into the batter. I’ve noticed when I don’t, I sometimes get little visible flour spots in my brownies.
Bake those until a knife comes out clean. I’ve found that baking time really varies on these, so make sure to do the knife test. And I always line my pan with foil because it makes cutting and serving so much easier when you can just lift the whole sheet right out of there.
Next layer is the frosting. Whip up some butter (real butter!) and then add powdered sugar.
and quite a lot of peppermint extract. It will probably seem like too much, but it’s purposely strong. This is the only peppermint going into the brownies, and it’s a thin layer. So that one cool, creamy layer has to be enough to contrast all of the rich chocolate.
Add a couple drops of red food coloring. These AmeriColors gel colors are my new favorites. I LOVE that they conveniently squirt out instead of me having to get out a toothpick to dip into the little jar and then inevitably getting it all over my hands and counter.
Then carefully spread the frosting on your cooled brownies. You have to use a soft hand in order to not tear up the top of the brownie layer. If you get a few bits in there it’s okay though, because we’re going to cover that up anyway.
Melt it until it’s smooth and creamy. Remember in the first step when I told you to not accidentally let your finger fall in the chocolate butter mixture? Totally doesn’t apply to this chocolate butter mixture.
You can make this whole pan a day ahead of time. Just cover well and place in the fridge (uncut) overnight.) When you’re ready to serve, pull the foil out so you remove the whole sheet of brownies and cutting is a cinch.
You get three distinct layers here of rich and fudgy brownie, cool creamy frosting, and smooth decadent chocolate.
The little bits of candy cane are icing on the cake. Or topping on the brownie. Whatever.Print
These Peppermint Candy Cane Brownies from Our Best Bites are the ULTIMATE holiday dessert! They require a few extra steps, but they’re definitely worth it!
4 ounces unsweetened chocolate
1 cup butter (2 sticks)
2 cups sugar
1 teaspoon vanilla
1 1/4 cups flour
1/2 teaspoon baking powder
2 cups powdered sugar
4 tablespoons butter, softened
1 1/2 teaspoons peppermint extract
1 tablespoon milk
pink or red food coloring
6 ounces (about a cup) semi-sweet or dark chocolate chips
6 tablespoons real butter (I suggest unsalted just for this step)
1/2–1 cup crushed candy canes (Use Bob’s or Brach’s; I don’t recommend Spangler’s)
Preheat oven to 350 F. Line a 9×13″ pan with foil and grease the foil. Set aside.
Roughly chop baking squares and 1 cup of butter. Place them in a microwave-safe bowl. Melt in 30-45 second intervals, stirring in between, until melted and smooth. Set aside.
In a stand mixer or with electric beaters, beat eggs for about 3 minutes until thick and frothy. Add sugar and vanilla and beat to combine, then add in the reserved melted chocolate and butter combination. Combine flour and baking powder and whisk into brownie batter by hand until just combined. Pour into the prepared pan. Bake for 20-25 minutes. Test with a toothpick for doneness and don’t over bake! When a toothpick comes out clean, cool on a cooling rack. When completely cool, place the pan in the refrigerator to chill (this makes spreading the peppermint icing easier).
Combine all frosting ingredients and beat until light and fluffy. Add extra milk by teaspoonful if you need a little more. Spread evenly over cooled/chilled brownies and place back in the fridge to chill again while you do the final step.
Place chocolate chips and butter in a microwave-safe bowl and melt in 30 second intervals until smooth.
Set aside for a few minutes, stirring occasionally, so it can cool off just a bit. Quickly spread on top of brownies. You need to work quickly so the chocolate glaze doesn’t melt the peppermint frosting.
Sprinkle the crushed candy canes on top and return to the fridge until chocolate is set on top.
Remove from fridge a few minutes before cutting into squares. Enjoy!