Description
Delight in these festive Candy Cane Brownies, featuring rich, fudgy chocolate brownies topped with a creamy peppermint frosting and sprinkled with crushed candy canes for a perfect holiday treat. This easy-to-make recipe combines classic brownie flavors with a refreshing peppermint twist, ideal for celebrating the season or any special occasion.
Ingredients
Scale
For the Brownies:
- 1/2 cup butter, melted
- 1 tablespoon vegetable oil
- 1 tablespoon corn syrup (or honey)
- 1 cup granulated sugar
- 3/4 cup cocoa powder, sifted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
For the Peppermint Frosting:
- 1/2 cup unsalted butter, softened
- 2 to 2.5 cups powdered sugar
- 1 teaspoon peppermint extract
- 1-2 tablespoons whipping cream
- Red food coloring (a few drops)
- 2-3 candy canes, crushed
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch square baking pan with parchment paper or aluminum foil and lightly grease it to prevent sticking.
- Mix Brownie Batter: In a large bowl, combine the melted butter, vegetable oil, corn syrup, granulated sugar, and sifted cocoa powder. Whisk in the eggs one at a time and stir in the vanilla extract until the mixture is smooth.
- Add Dry Ingredients: Gently fold in the all-purpose flour and salt until just combined, being careful not to overmix. Pour the batter evenly into the prepared pan.
- Bake Brownies: Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Remove from oven and allow the brownies to cool completely in the pan.
- Make Peppermint Frosting: In a large bowl, beat the softened unsalted butter until smooth and creamy. Gradually add powdered sugar, about 1/2 cup at a time, mixing on medium speed until fully incorporated and smooth.
- Flavor and Color Frosting: Beat in the peppermint extract and a few drops of red food coloring until the frosting achieves a uniform pink or light red hue. Add 1 to 2 tablespoons of whipping cream gradually, beating until the frosting is fluffy and spreadable.
- Frost and Decorate: Spread the peppermint frosting evenly over the completely cooled brownies. Immediately sprinkle the crushed candy canes on top to add a festive crunch and peppermint flavor.
- Slice and Serve: Once decorated, slice the brownies into 16 squares. Serve and enjoy your holiday-inspired Candy Cane Brownies!
Notes
- Use parchment paper for easy removal of brownies from the pan.
- Adjust the amount of peppermint extract based on your flavor preference.
- For a more intense peppermint flavor, add additional crushed candy canes on top.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Bring brownies to room temperature before serving if refrigerated for best flavor.
