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Candy Cane Brownies

Candy cane brownies pair fudgy cocoa brownies with a smooth semisweet chocolate topping and a crunchy layer of crushed candy canes. Bake them in an 8x8-inch pan, then let the topping set before cutting into 16 pieces.
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Prep Time 20 minutes
Cook Time 27 minutes
Cooling and setting 38 minutes
Total Time 1 hour 25 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 8x8-inch baking pan

Method
 

Make the brownies
  1. Heat the oven to 350°F.
  2. Grease an 8x8-inch baking pan and line it with parchment paper, leaving an overhang on two sides.
  3. Melt the butter in a medium saucepan over low heat.
  4. Remove the saucepan from the heat and stir in the sugar and cocoa powder until smooth.
  5. Let the mixture cool for 5 minutes.
  6. Whisk in the eggs one at a time.
  7. Whisk in the vanilla and peppermint extracts.
  8. Stir in the flour and salt just until no dry streaks remain.
  9. Spread the batter evenly in the prepared pan.
  10. Bake for 22 to 27 minutes, until a toothpick inserted near the center comes out with a few moist crumbs.
  11. Cool completely in the pan.
Make the topping
  1. Put the chopped semisweet chocolate in a heatproof bowl.
  2. Warm the heavy cream in a small saucepan over medium heat until steaming but not boiling.
  3. Pour the hot cream over the chocolate.
  4. Let stand for 3 minutes.
  5. Stir until smooth.
  6. Spread the chocolate topping over the cooled brownies.
  7. Sprinkle the crushed candy canes evenly over the chocolate topping.
  8. Let set for 30 minutes.
  9. Lift the brownies from the pan.
  10. Cut into 16 pieces.

Notes

For clean cuts, let the chocolate topping fully set and wipe the knife between slices. Store covered in the refrigerator for up to 5 days; freeze for up to 2 months. For a dairy-free variation, use dairy-free butter, cream, and semisweet chocolate.