Description
Delight in these festive Candy Cane Brownies, a rich chocolate treat topped with a creamy peppermint frosting and crushed candy canes for a perfect holiday indulgence. Moist, fudgy brownies combine with a vibrant, minty frosting and crunchy candy cane pieces for a refreshing twist on a classic dessert.
Ingredients
Scale
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
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
- 2-3 candy canes, crushed
Instructions
- Make the Brownies: Preheat your oven to 350°F (175°C). Line an 8×8 inch square pan with parchment paper or aluminum foil and lightly grease it to prevent sticking.
- Combine Wet Ingredients: In a large bowl, stir together the melted butter, vegetable oil, corn syrup, granulated sugar, and sifted cocoa powder until fully blended and smooth.
- Add Eggs and Vanilla: Whisk in the eggs one at a time along with the vanilla extract until the batter is silky and uniform in texture.
- Incorporate Dry Ingredients: Gently fold in the all-purpose flour and salt just until fully combined, taking care not to overmix to maintain a tender brownie texture.
- Bake the Brownies: Pour the batter into the prepared pan and bake for 20-25 minutes. Test doneness by inserting a toothpick, which should come out with a few moist crumbs. Allow the brownies to cool completely in the pan.
- Prepare Peppermint Frosting: In a large bowl, beat the softened butter on medium speed until smooth and creamy.
- Add Powdered Sugar: Gradually add the powdered sugar, about 1/2 cup at a time, continuing to beat until fully incorporated and fluffy.
- Flavor and Color: Beat in the peppermint extract and add a few drops of red food coloring to give the frosting a festive pink hue.
- Adjust Consistency: Slowly add 1 to 2 tablespoons of whipping cream, beating until the frosting is light, smooth, and spreadable.
- Assemble: Spread the peppermint frosting evenly over the cooled brownies using a spatula or knife.
- Decorate: Sprinkle the top generously with crushed candy canes for a crunchy, minty topping.
- Serve: Slice the brownies into 16 squares and enjoy your festive treat!
Notes
- Ensure the brownies have completely cooled before frosting to prevent melting the frosting.
- Use fresh peppermint extract for the best flavor in the frosting.
- Adjust the amount of red food coloring to achieve your desired frosting shade.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
