If you’re hooked on that sweet, minty flavor, have we got the holiday treat for you! These Candy Cane Brownies are not only fudgy and filled with rich chocolate flavors, but they’re swirling (metaphorically) with that hint of peppermint we love so much this time of year. Gosh, it’s like this duo was really “mint” to be! We know all you want for Christmas is some of these Candy Cane Brownies, so go and make the magic happen!
Ingredients
- 1 cup salted butter, plus more, to taste, for greasing the pan and the parchment paper
- 4 ounces bittersweet chocolate, broken into pieces
- 1/3 cup unsweetened cocoa powder
- 2 cups sugar
- 3 large eggs
- 1 tablespoon peppermint extract
- 1 1/4 cups all-purpose flour
- 1/2 cup semisweet chocolate chips
- candy canes or peppermints, to taste, crushed, for topping
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Use the extra butter to grease an 8-inch square baking pan, then line it with parchment paper, leaving an overhang on two sides. Use more of the extra butter to lightly grease the paper.
Step 3 –In a medium saucepan over medium-low heat, melt 1 cup of the butter and the bittersweet chocolate, while stirring, about 3 minutes.
Step 4 –Transfer the saucepan from the heat and whisk the cocoa powder into the chocolate mixture until it is smooth.
Step 5 –Let the chocolate mixture cool slightly, about 5 minutes.
Step 6 –Stir the sugar into the chocolate mixture until it is well-combined.
Step 7 –Stir the eggs, 1 at a time, into the chocolate mixture and mix until it is well-combined.
Step 8 –Stir the peppermint extract into the chocolate mixture.
Step 9 –Add the flour to the brownie batter and gently stir until it is completely combined.
Step 10 –Pour the batter into the prepared pan and evenly spread it out. Tap the pan on the counter to release any of the air bubbles.
Step 11 –Bake the brownies until a toothpick inserted into the center comes out clean, about 40 minutes.
Step 12 –Let the brownies cool until they are firm enough to easily lift from the pan using the overhanging parchment paper, about 25 minutes.
Step 13 –Transfer them to a wire rack to cool completely.
Step 14 –In a microwave-safe bowl, add the semisweet chocolate chips and heat in the microwave at 50% power in 30-second intervals, stirring after each interval, until they have melted.
Step 15 –Drizzle the melted chocolate over the brownies and sprinkle with the crushed candy. Let the brownies set until the chocolate has cooled.
Step 16 –Cut and serve.
