Print

Candy Cane Brownies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 15 reviews

These Candy Cane Brownies combine rich, fudgy chocolate brownies with a festive peppermint filling and a decadent chocolate ganache topping sprinkled with crushed candy canes. Perfect for holiday treats, these brownies offer a delightful balance of chocolate and mint flavors with a smooth, creamy texture and a bit of crunch from the candy canes.

Ingredients

Brownies

  • 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

Peppermint Filling

  • 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 teaspoon peppermint extract
  • Red food coloring (optional)
  • 1–2 tablespoons whipping cream

Chocolate Ganache Topping

  • 4 ounces semi-sweet chocolate (56 grams) or 50-70% dark chocolate, chopped finely
  • 6 tablespoons whipping cream (90 ml) or heavy cream (33-35% milk fat)
  • 2–3 candy canes, crushed

Instructions

  1. Prepare the pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch square baking pan with parchment paper or aluminum foil, ensuring the edges hang over the sides for easy removal later.
  2. Mix wet ingredients: In a large bowl, whisk together the melted butter, vegetable oil, and granulated sugar until well combined.
  3. Add eggs and vanilla: Whisk in the eggs and vanilla extract until the mixture is smooth and no egg pieces remain.
  4. Combine dry ingredients: Gently fold in the sifted cocoa powder, flour, and salt. Use a few gentle whisks by hand to remove any lumps, ensuring a smooth batter.
  5. Bake the brownies: Pour the batter into the prepared pan and bake for 20-25 minutes. Test doneness by inserting a toothpick; it should come out clean or with a few moist crumbs attached.
  6. Cool brownies: Allow the brownies to cool completely in the pan to ensure they set properly.
  7. Prepare peppermint filling: In a large bowl, beat the softened butter until creamy. Add 1 cup powdered sugar, peppermint extract, and optional red food coloring. Mix on low speed to combine.
  8. Adjust filling consistency: Gradually add the remaining powdered sugar in 1/2 cup increments, beating until the desired sweetness and thickness are achieved. For stronger peppermint flavor, add more extract as desired.
  9. Add cream to filling: Beat in 1 to 2 tablespoons of whipping cream, adding gradually until the filling is smooth and spreadable.
  10. Frost brownies: Ensure brownies are completely cooled. Spread the peppermint filling evenly over the brownie surface using a flat knife. Place in the refrigerator to chill while making the ganache.
  11. Prepare ganache chocolate: Chop the chocolate into very fine pieces and place in a heatproof bowl.
  12. Heat cream: Warm the cream until nearly boiling, either in 30-second intervals in the microwave or using a double boiler over simmering water.
  13. Combine cream and chocolate: Pour the hot cream over the chopped chocolate. Let sit for 2-4 minutes, then whisk gently until smooth. If needed, remelt gently in short microwave bursts or over the double boiler while whisking.
  14. Top brownies with ganache: Pour the smooth chocolate ganache over the peppermint layer, smoothing into an even layer. Refrigerate to harden the topping.
  15. Add crushed candy canes: Sprinkle the crushed candy canes evenly on top of the ganache for a festive crunch.
  16. Slice and serve: When ready, lift the brownies from the pan using the parchment or foil overhang. Place on a cutting board, peel back the lining, and slice with a sharp knife. Clean the knife blade between cuts for neat slices.

Notes

  • Ensure brownies are completely cooled before adding the peppermint filling to prevent melting or sliding.
  • Sifting cocoa powder is important to avoid lumps and achieve a smooth batter.
  • The peppermint extract intensity can be adjusted to taste; add more if a stronger mint flavor is preferred.
  • Use a sharp serrated knife for best slicing results, cleaning the blade after each cut.
  • Store brownies refrigerated due to the cream-based frosting and ganache; bring to room temperature before serving for best texture.

Find it online: https://lauracooks.com/candy-cane-brownies-recipe/