Name: Candy Cane Brownies Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 1 h
Cuisine: American
Ingredients: 1/2 cup butter (112 grams), melted; 2 teaspoons vegetable oil (10 ml); 1 cup granulated sugar (200 grams); 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup cocoa powder (50 grams), sifted; 1/2 cup flour (63 grams); 1/4 teaspoon salt; 1/3 cup unsalted butter (75 grams), softened but not melting; 1 1/2 – 2 cups powdered sugar (165 – 220 grams); 1 – 1 1/2 teaspoons peppermint extract; Red food coloring (optional); 1-2 tablespoons whipping cream; 4 ounces semi sweet chocolate (56 grams) or 50-70% dark chocolate, finely chopped; 6 tablespoons whipping cream (90 ml), or heavy cream (33-35% milk fat); 2-3 candy canes, crushed

Ingredients

1/2 cup butter (112 grams), melted

2 teaspoons vegetable oil (10 ml)

1 cup granulated sugar (200 grams)

2 large eggs

1 teaspoon vanilla extract

1/2 cup cocoa powder (50 grams), sifted

1/2 cup flour (63 grams)

1/4 teaspoon salt

1/3 cup unsalted butter (75 grams), softened (not melting)

1 1/2 – 2 cups powdered sugar (165 – 220 grams)

1 – 1 1/2 teaspoons peppermint extract

Red food coloring (optional)

1-2 tablespoons whipping cream

4 ounces semi-sweet chocolate (56 grams) or 50-70% dark chocolate

6 tablespoons whipping cream (90 ml) or heavy cream (33-35% fat)

2-3 candy canes, crushed

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line an 8×8 inch square pan with parchment paper or aluminum foil, allowing the edges to hang over the sides for easy removal.

Step 2: In a large bowl, whisk together the melted butter, vegetable oil, and granulated sugar until combined.

Step 3: Add the eggs and vanilla extract to the mixture and whisk until no egg pieces remain.

Step 4: Gently fold in the sifted cocoa powder, flour, and salt. Use a few gentle whisks by hand to remove any lumps.

Step 5: Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs.

Step 6: Allow the brownies to cool completely in the pan.

Step 7: To make the peppermint filling, beat the softened butter in a large bowl until soft and creamy.

Step 8: Add 1 cup of powdered sugar, peppermint extract, and optional red food coloring. Mix on low speed to combine.

Step 9: Gradually beat in the remaining powdered sugar, about 1/2 cup at a time, until the filling is sweet and thick to your liking. Optionally add more peppermint extract for a stronger flavor.

Step 10: Beat in the whipping cream, 1 tablespoon at a time, adding enough to reach a spreadable consistency.

Step 11: Once the brownies are completely cooled, spread the peppermint filling evenly over the top with a flat knife. Chill in the refrigerator while preparing the ganache.

Step 12: Chop the chocolate into very fine pieces and place in a heatproof bowl.

Step 13: Heat the 6 tablespoons of cream until almost boiling, either in 30-second intervals in the microwave or over a double boiler.

Step 14: Pour the hot cream over the chopped chocolate and let sit for 2-4 minutes. Whisk until smooth, reheating gently if necessary.

Step 15: Pour the ganache over the peppermint layer and smooth it out evenly. Sprinkle crushed candy canes on top.

Step 16: Place the pan in the fridge to let the ganache harden.

Step 17: When ready to serve, lift the brownies out using the parchment or foil overhang. Peel back the lining and slice with a sharp knife, wiping it clean between cuts for neat squares.

Tips & Variations

Use a mix of semi-sweet and dark chocolate to deepen the flavor of the ganache.

For an extra festive look, swirl a small amount of red food coloring into the peppermint filling before spreading.

If you prefer a firmer filling, add more powdered sugar; for a softer one, increase the cream gradually.

Crush candy canes finely for a more delicate crunch or keep some larger pieces for texture contrast.

Storage

Store these brownies in an airtight container in the refrigerator for up to 5 days to keep the peppermint filling and ganache firm. Let them sit at room temperature for 10-15 minutes before serving to soften slightly. You can also freeze the brownies wrapped tightly for up to 2 months; thaw overnight in the fridge before serving.

FAQs

Can I make these brownies ahead of time?

Yes, these brownies can be made a day or two in advance. Keep them refrigerated until ready to serve to maintain the texture of the filling and topping.

What if I don’t have candy canes for the topping?

You can substitute crushed peppermint candies or omit the topping altogether. The brownies will still be delicious with the peppermint filling and chocolate ganache.