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Candy Cane Brownies

Candy cane brownies pair fudgy chocolate squares with a smooth semisweet chocolate topping and crushed peppermint candy. Bake them in an 8-inch square pan, cool, then chill until the topping is set for neat slices.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling, standing, and chilling 1 hour 38 minutes
Total Time 2 hours 23 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

For the brownies
  • 0.5 cup unsalted butter
  • 1 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.25 tsp peppermint extract
  • 0.5 cup all-purpose flour
  • 0.33 cup unsweetened cocoa powder
  • 0.25 tsp kosher salt
For the topping
  • 4 oz semisweet chocolate finely chopped
  • 0.25 cup heavy cream
  • 2 candy canes regular-size, crushed (about 1 ounce total)

Equipment

  • 1 8-inch square baking pan

Method
 

Make the brownies
  1. Heat the oven to 350°F.
  2. Line an 8-inch square baking pan with parchment paper, leaving an overhang on two sides.
  3. Melt the butter in a medium microwave-safe bowl.
  4. Stir in the sugar until combined.
  5. Whisk in the eggs one at a time.
  6. Stir in the vanilla and peppermint extracts.
  7. Add the flour, cocoa powder, and salt, and stir just until no dry streaks remain.
  8. Spread the batter evenly in the prepared pan.
  9. Bake for 22 to 27 minutes, until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs.
  10. Cool completely in the pan, about 1 hour.
Make the topping
  1. Put the chopped chocolate in a heatproof bowl.
  2. Microwave the heavy cream until steaming, about 30 to 45 seconds.
  3. Pour the cream over the chocolate and let stand for 3 minutes.
  4. Stir the chocolate mixture until smooth.
  5. Spread it over the cooled brownies.
  6. Sprinkle with the crushed candy canes.
  7. Refrigerate for 30 to 40 minutes, until the topping is set.
  8. Lift the brownies from the pan using the parchment and cut into 16 squares.

Notes

For clean slices, let the brownies cool completely before adding the topping. Store airtight in the refrigerator for up to 4 days; freezer-friendly. For a dairy-free swap, use plant-based butter and a dairy-free cream alternative.