Peppermint Candy Cane Brownies
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!
Servings servings
Equipment
Ingredients
Brownies
- 4 ounces unsweetened chocolate
- 1 cup butter 2 sticks
- 4 eggs
- 2 cups sugar
- 1 teaspoon vanilla
- 1 ¼ cups flour
- ½ teaspoon baking powder
Frosting
- 2 cups powdered sugar
- 4 tablespoons butter softened
- 1 ½ teaspoons peppermint extract
- 1 tablespoon milk
- pink or red food coloring
Chocolate Glaze
- 6 ounces about a cup semi-sweet or dark chocolate chips
- 6 tablespoons real butter I suggest unsalted just for this step
Topping
- ½-1 cup crushed candy canes Use Bob’s or Brach’s; I don’t recommend Spangler's
Instructions
Brownies
- This portion should be done well ahead to allow chilling time.
- Preheat oven to 350℉. Line a 9x13" 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).
Frosting
- 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.
Chocolate Ganache
- 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!
Notes
- These brownies are very rich. Plan on cutting small and getting at least 24 per batch!
- Because these mint brownies are so ooey-gooey, I think they are best served chilled! I keep them in the fridge until we’re ready to eat them. There’s also something about a peppermint dessert being chilled that just makes it extra delicious. Store in an airtight container in the fridge and consume within one week for best results.
- You don’t have to store these in the fridge. You can also store at room temperature if needed. Just cover tightly and consume within 3-4 days for best results.
- 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.
- Tip: When you get to the frosting step, spoon your frosting in small mounds all over the brownies (rather than dumping it all in one big pile). This will make it much easier to spread evenly without tearing up your beautiful brownie layer!
Nutrition
Calories: 272kcal, Carbohydrates: 27g, Protein: 3g, Fat: 18g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 60mg, Sodium: 127mg, Potassium: 107mg, Fiber: 1g, Sugar: 19g, Vitamin A: 423IU, Vitamin C: 0.04mg, Calcium: 41mg, Iron: 1mg
Calories: 272kcal
Cost: $12
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