Description
These Candy Cane Brownies combine rich, fudgy chocolate brownies with a festive peppermint frosting and crunchy candy cane topping. Perfect for holiday gatherings or a seasonal treat, this recipe offers a delicious twist on classic brownies with refreshing mint flavor and a beautiful red-and-white finish.
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
- 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 to prevent sticking.
- Combine Wet Ingredients: In a large bowl, stir together melted butter, vegetable oil, corn syrup (or honey), granulated sugar, and sifted cocoa powder until smooth. Whisk in the eggs and vanilla extract until fully incorporated.
- Add Dry Ingredients: Gently fold in the all-purpose flour and salt until just combined, being careful not to overmix. Pour the brownie batter evenly into the prepared pan.
- Bake the Brownies: Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from the oven and let cool completely in the pan before frosting.
- Prepare Peppermint Frosting: In a large bowl, beat the softened unsalted butter until smooth and creamy. Gradually add powdered sugar 1/2 cup at a time, mixing well after each addition, until the frosting reaches your desired sweetness and thickness.
- Flavor and Color the Frosting: Beat in the peppermint extract and add a few drops of red food coloring to achieve a festive pink or red hue. Gradually add 1 to 2 tablespoons of whipping cream, beating until the frosting is light, smooth, and fluffy.
- Frost the Brownies: Spread the peppermint frosting evenly over the cooled brownies using a spatula or knife.
- Add Candy Cane Topping: Sprinkle the crushed candy canes over the frosting evenly for a crunchy, festive finish.
- Serve: Slice the brownies into 16 squares and serve. Store any leftovers in an airtight container.
Notes
- Ensure brownies are completely cooled before frosting to prevent melting the frosting.
- You can substitute corn syrup for honey as a natural sweetener alternative.
- Adjust the amount of peppermint extract to your taste for a stronger or milder mint flavor.
- For a dairy-free version, substitute butter with a plant-based alternative and use non-dairy cream.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
