Description
Delight in these festive Candy Cane Brownies featuring a rich, fudgy chocolate base topped with a creamy peppermint filling and a glossy chocolate ganache sprinkled with crushed candy canes, perfect for holiday celebrations.
Ingredients
Scale
Brownie Base
- 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 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
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 to 3 candy canes, crushed for garnish
Instructions
- Prepare the Brownie Batter: Preheat your oven to 350°F (175°C). Line an 8×8 inch square pan with parchment paper or aluminum foil, extending it over the sides for easy removal.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter, vegetable oil, and granulated sugar until combined smoothly. Add the eggs and vanilla extract, whisking until the mixture is uniform with no visible egg pieces.
- Add Dry Ingredients: Gently fold in the sifted cocoa powder, flour, and salt, ensuring any lumps are broken up with a few gentle whisk strokes by hand.
- Bake the Brownies: Pour the batter evenly into the prepared pan and bake for 20-25 minutes. Check doneness by inserting a toothpick; it should come out clean or with a few moist crumbs. Remove from oven and allow to cool completely in the pan.
- Make Peppermint Filling: In a separate large bowl, beat the softened butter until creamy. Gradually add 1 cup of the powdered sugar, peppermint extract, and optional red food coloring, mixing on low speed at first. Continue adding the remaining powdered sugar about 1/2 cup at a time, adjusting for sweetness and thickness. Beat in whipping cream one tablespoon at a time to achieve a spreadable consistency.
- Assemble Filling Layer: Once the brownies are completely cooled, spread the peppermint filling evenly over the top using a flat knife. Chill in the refrigerator while preparing the ganache.
- Prepare Chocolate Ganache: Place the chopped chocolate in a heatproof bowl. Heat the cream nearly to boiling using short microwave bursts or over a double boiler. Pour the hot cream over the chocolate, let sit for 2–4 minutes, then whisk until smooth. If needed, reheat gently and whisk until fully melted and glossy.
- Add Ganache and Garnish: Pour the ganache over the peppermint layer, smoothing into an even layer. Refrigerate to allow it to harden. Once set, sprinkle with crushed candy canes for a festive crunch.
- Serve: Remove the brownies from the pan using the overhanging parchment or foil. Place on a cutting board, peel back the lining, and slice with a sharp knife. Wipe the knife between cuts for clean slices. Enjoy!
Notes
- Ensure brownies are fully cooled before applying frosting to avoid melting the peppermint filling.
- Sift cocoa powder before use to prevent lumps and ensure a smooth batter.
- Adjust peppermint extract to your taste for a milder or stronger mint flavor.
- Use a sharp knife warmed under hot water and wiped dry between cuts for neat slices.
- Store the brownies refrigerated after assembling to keep ganache firm and filling fresh.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: candy cane brownies, peppermint brownies, holiday dessert, chocolate peppermint brownies, festive brownies
