Description
These candy cane brownies are rich, fudgy, and perfectly festive with a crunchy peppermint topping. Quick to make and full of holiday flavor, they’re ideal for parties, gifts, or cozy winter nights in.
Ingredients
- 1⅓ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1 cup butter
- 1 cup cocoa powder
- 2 cups white sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1½ tsp peppermint extract
- ½ cup crushed peppermint candy canes (plus 2 tbsp reserved for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch pan and line with parchment paper.
- In a small bowl, whisk together flour, baking powder, and salt.
- In a large bowl, melt butter and stir in cocoa powder until smooth.
- Beat in eggs one at a time. Mix in vanilla and peppermint extract.
- Stir in sugar until well combined.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fold in ½ cup crushed candy canes, reserving 2 tbsp for topping.
- Pour batter into prepared pan, smooth top, and sprinkle reserved candy canes on top.
- Bake for 30 minutes or until a toothpick comes out with moist crumbs.
- Cool completely in the pan before cutting into squares.
Notes
- Swap white sugar for brown sugar for a deeper flavor.
- Add chocolate or white chocolate chips for extra richness.
- Dust with powdered sugar for a snowy effect.
- Top with cream cheese frosting and candy cane for a festive touch.
- Cut into triangles and decorate like Christmas trees for themed treats.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 130
- Sugar: 13g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
