Candy Cane Brownies
Indulge in these festive Candy Cane Brownies, combining rich chocolate and refreshing mint for a delightful holiday treat.
Ingredients
For the Brownies
- 1 cup unsalted butter Melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour Can use gluten-free blend as a substitute
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
For the Topping
- 1 cup peppermint frosting Store-bought or homemade
- 1/2 cup crushed candy canes For topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan to prevent sticking.
- In a large bowl, melt the butter in the microwave or on the stovetop. Mix in the granulated sugar until well combined and smooth.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract thoroughly.
- In another bowl, whisk together the flour, cocoa powder, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined, being careful not to overmix.
- Pour the brownie batter into the prepared pan and spread it evenly.
Baking
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the brownies to cool completely in the pan to make frosting easier.
Topping
- Once cooled, spread the peppermint frosting on top generously.
- Sprinkle the crushed candy canes on top, cut into squares, and enjoy!
Notes
For fudgier brownies, check them a few minutes before baking time ends. You can also prepare these brownies in an air fryer at 320°F (160°C) with a similar baking time.