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 to 2 cups powdered sugar (165 to 220 grams); 1 to 1 1/2 teaspoons peppermint extract; Red food coloring (optional); 1 to 2 tablespoons whipping cream; 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 to 3 candy canes, crushed for garnish

Introduction

These Candy Cane Brownies combine rich chocolate with a festive peppermint twist, perfect for the holiday season. Soft, fudgy brownies are layered with creamy peppermint filling and topped with a smooth chocolate ganache sprinkled with crushed candy canes. It’s a delightful treat that’s sure to impress family and friends.

The image shows a square dessert with three distinct layers, sitting on a wire rack over a white marbled surface. The bottom layer is thick and dark brown, looking dense and moist like chocolate cake or brownie. Above it is a smooth, thick pink layer, creamy in texture, resembling frosting or mousse. The top layer is a thin, glossy dark chocolate coating, decorated with small pieces of crushed red and white candy scattered on top. The dessert pieces are cut cleanly into squares, and the background is softly blurred, keeping focus on the dessert close-up. photo taken with an iphone --ar 4:5 --v 7

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

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, letting the edges 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, whisking until no visible egg pieces remain.

Step 4: Gently fold in the sifted cocoa powder, flour, and salt. Whisk lightly by hand as needed to remove any lumps.

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

Step 6: Let the brownies cool completely in the pan.

Step 7: While brownies cool, prepare the peppermint filling. Beat the softened butter in a large bowl until soft and creamy.

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

Step 9: Gradually add the remaining powdered sugar about 1/2 cup at a time, beating until the filling reaches your desired sweetness and thickness. Adjust peppermint extract if a stronger flavor is preferred.

Step 10: Beat in the whipping cream 1 tablespoon at a time as needed to achieve a spreadable consistency.

Step 11: Once brownies are fully cooled, spread the peppermint filling evenly over the top using a flat knife. Refrigerate while preparing the ganache.

Step 12: Chop the chocolate finely and place it in a heatproof bowl.

Step 13: Heat the cream until just about to boil, either in 30-second bursts in the microwave or over gently simmering water in a double boiler.

Step 14: Pour the hot cream over the chopped chocolate and let sit for 2-4 minutes, then whisk until smooth.

Step 15: If some chocolate remains unmelted, microwave in 30-second intervals at medium power or gently reheat over the double boiler, whisking until fully smooth.

Step 16: Pour the ganache over the peppermint layer and smooth into an even layer. Sprinkle with crushed candy canes and refrigerate until the ganache hardens.

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

Tips & Variations

For a more intense chocolate flavor, use dark chocolate with at least 70% cocoa content in the ganache.

If you prefer a less sweet peppermint filling, reduce the powdered sugar slightly or omit the red food coloring if desired.

Make crushed candy canes in advance by placing them in a sealed bag and gently tapping with a rolling pin.

Replace peppermint extract with other extracts like almond or orange for a unique twist.

FAQs

Can I use regular flour instead of cake flour?

Yes, all-purpose flour works well for these brownies and will produce a fudgy texture. Just use the measured amount specified.

How do I prevent the ganache from becoming grainy?

Ensure the cream is hot enough before pouring over the chocolate and whisk gently until fully melted. Avoid overheating the chocolate and stir consistently during melting.