Description
These festive Candy Cane Brownies combine rich, fudgy chocolate brownies with a creamy peppermint frosting and a delightful crunch of crushed candy canes. Perfect for holiday gatherings, this recipe yields 16 decadent brownies with a refreshing mint twist.
Ingredients
Scale
Brownie Ingredients
- 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 Ingredients
- 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 it to ensure the brownies do not stick.
- Combine Wet Ingredients: In a large bowl, stir together the melted butter, vegetable oil, corn syrup, granulated sugar, and sifted cocoa powder until the mixture is smooth and well combined.
- Add Eggs and Vanilla: Whisk in the eggs one at a time along with the vanilla extract until the batter is smooth and glossy.
- Incorporate Dry Ingredients: Gently fold in the all-purpose flour and salt using a spatula just until no streaks of flour remain to keep the brownies tender.
- Bake the Brownies: Pour the batter evenly into the prepared pan. Bake 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.
- Prepare the Peppermint Frosting: In a large bowl, beat the softened butter with an electric mixer until creamy and smooth.
- Add Powdered Sugar Gradually: With the mixer on medium speed, add powdered sugar 1/2 cup at a time, mixing well after each addition until fully incorporated and fluffy.
- Flavor and Color Frosting: Beat in the peppermint extract and add a few drops of red food coloring, mixing until the color is evenly distributed.
- Adjust Consistency: Gradually add 1 to 2 tablespoons of whipping cream, beating the frosting until it reaches a smooth and fluffy consistency perfect for spreading.
- Frost the Brownies: Spread the peppermint frosting evenly over the completely cooled brownies in the pan.
- Decorate: Sprinkle crushed candy canes generously over the frosted brownies for a festive, crunchy finish.
- Slice and Serve: Cut the brownies into 16 squares and serve immediately or store for later enjoyment.
Notes
- Be sure not to overmix the brownie batter once you add the flour to keep the texture fudgy.
- Allow the brownies to cool completely before frosting to prevent the frosting from melting.
- You can substitute corn syrup with honey but it may slightly affect the texture.
- Adjust the amount of red food coloring for desired frosting color intensity.
- Store leftover brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
