Description
Rich and fudgy brownies topped with creamy peppermint frosting, drizzled with chocolate, and sprinkled with crushed candy canes. These festive treats are perfect for the holiday season and are as easy to make as they are delicious!
Ingredients
For the Brownie Base:
- 1/2 cup cocoa powder
- 1/2 cup flour
- 1 cup granulated sugar
- 1/4 tsp salt
- 1/2 cup butter (melted)
- 2 large eggs
- 1 tsp vanilla extract
For the Peppermint Frosting:
- 1/3 cup unsalted butter (softened)
- 1 1/2 cups powdered sugar
- 7 tbsp whipping cream
- 1 tsp peppermint extract
- Red food coloring (optional, for swirls)
For the Chocolate Drizzle and Topping:
- 4 oz semi-sweet chocolate
- 2 tsp vegetable oil
- 2 candy canes (crushed)
Instructions
- Prepare the Baking Dish: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper.
- Make the Brownie Batter: In a large bowl, whisk together melted butter and sugar until smooth. Add eggs one at a time, followed by vanilla extract. In a separate bowl, sift together cocoa powder, flour, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.
- Bake the Brownies: Pour the batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let the brownies cool completely.
- Prepare the Peppermint Frosting: Beat softened butter until fluffy. Gradually add powdered sugar, alternating with whipping cream, until smooth. Stir in peppermint extract. Add red food coloring if desired and swirl it gently into the frosting.
- Make the Chocolate Drizzle: Melt the semi-sweet chocolate and vegetable oil in the microwave in 30-second intervals, stirring between each, until smooth.
- Assemble the Brownies: Spread the peppermint frosting evenly over the cooled brownies. Drizzle with melted chocolate and sprinkle crushed candy canes on top.
- Chill and Serve: Refrigerate for 15-20 minutes to set the frosting and chocolate drizzle. Slice into squares and serve!
Notes
- For gluten-free brownies, substitute the flour with a gluten-free baking blend.
- Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
- To freeze, wrap the brownies tightly and store in a freezer-safe container for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: 16 brownies
- Method: Baking
- Cuisine: American