Description
Indulgent fudgy chocolate brownies topped with crushed candy canes and white chocolate drizzle. These festive Candy Cane Brownies feature rich dark chocolate, refreshing peppermint crunch, and beautiful holiday presentation perfect for parties and gifts.
Ingredients
1 cup (170g) dark chocolate chunks (60-70% cacao)
¾ cup (170g) unsalted butter
1¼ cups (250g) granulated sugar
3 large eggs, room temperature
2 teaspoons pure vanilla extract
½ teaspoon peppermint extract
¾ cup (95g) all-purpose flour
⅓ cup (30g) Dutch-process cocoa powder
½ teaspoon fine sea salt
½ cup crushed candy canes (about 8 candy canes), divided
4 oz white chocolate, melted (for topping)
¼ cup coarsely crushed candy canes (for topping)
Instructions
1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides.
2. Create a double boiler by placing a heatproof bowl over simmering water. Add chocolate and butter, stirring until melted. Remove from heat and cool 5 minutes.
3. Whisk sugar into chocolate mixture until combined. Add eggs one at a time, whisking vigorously for 30 seconds after each addition until glossy.
4. Stir in vanilla and peppermint extracts.
5. Sift flour, cocoa powder, and salt into the chocolate mixture. Gently fold until just combined with no flour streaks visible.
6. Fold in ¼ cup finely crushed candy canes.
7. Pour batter into prepared pan and spread evenly. Tap pan on counter 5 times to release air bubbles.
8. Bake for 28-32 minutes until a toothpick inserted 2 inches from edge comes out with moist crumbs.
9. Cool in pan for 15 minutes, then lift out using parchment overhang. Cool completely on a wire rack (about 1 hour).
10. Drizzle melted white chocolate over cooled brownies. Immediately sprinkle with remaining crushed candy canes.
11. Let stand 30 minutes until chocolate sets. Cut into 16 squares with a sharp knife, wiping clean between cuts.
Notes
Store in an airtight container at room temperature for up to 5 days.
For fudgier brownies, slightly underbake and remove when center still looks slightly underdone.
Crush candy canes by sealing in a zip-lock bag and rolling with a rolling pin.
European-style butter creates even richer texture.
For gluten-free version, use 1-to-1 gluten-free baking flour plus 1 extra tablespoon.
Brownies can be frozen (without topping) for up to 3 months wrapped tightly in plastic wrap and foil.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 245
- Sugar: 28g
- Sodium: 95mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 65mg
Keywords: candy cane brownies, peppermint brownies, holiday brownies, Christmas brownies, festive dessert