Description
Add a festive peppermint twist to your classic brownie recipe with these Candy Cane Brownies. These brownies are rich, fudgy, and infused with cool peppermint flavor, topped with crushed candy canes for a delightful crunch and holiday cheer. Perfect for Christmas parties or a special holiday treat.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 1 teaspoon peppermint extract
- 4 large eggs
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1/2 cup crushed candy canes
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, combine the melted butter and granulated sugar. Stir until well combined.
- Add the peppermint extract and eggs to the butter and sugar mixture. Beat until smooth.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the chocolate chips.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
- Remove from oven and immediately sprinkle the crushed candy canes evenly over the top.
- Let the brownies cool completely in the pan before cutting into squares.
Notes
- For an extra peppermint kick, you can add a few drops of green food coloring to the batter.
- Ensure your candy canes are finely crushed for even distribution.
- Store cooled brownies in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 30g
- Sodium: 50mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg