Candy Cane Brownies
Create festive candy cane brownies with a fudgy chocolate base and crushed peppermint topping. Perfect for holiday baking and Christmas parties.
Equipment
- oven
- 8-inch square baking pan
- mixing bowl
- electric mixer
- whisk
- spatula
- measuring cups
- measuring spoons
- wire rack
Ingredients
Brownie Batter
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/2 cup crushed candy canes, divided
Instructions
- Preheat your oven to 350°F and grease an 8-inch square baking pan with butter or cooking spray.
- In a medium bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes with an electric mixer.
- Beat in the eggs one at a time until fully incorporated, then mix in the vanilla extract until smooth.
- In a separate bowl, whisk together the cocoa powder, flour, salt, and baking powder, then gradually add to the wet ingredients, mixing just until combined.
- Fold in 1/4 cup of the crushed candy canes, reserving the remaining 1/4 cup for topping.
- Spread the batter evenly into the prepared pan and sprinkle the remaining candy cane pieces over the top.
- Bake for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs.
- Allow the brownies to cool completely in the pan on a wire rack before cutting into squares.
Notes
Allow the brownies to cool completely before cutting for cleaner slices.