CANDY CANE BROWNIES
These Candy Cane Brownies are rich, fudgy, and packed with chocolate flavour, topped with crushed peppermint candy canes for a festive crunch. Perfect for Christmas dessert tables and cosy winter evenings.
Ingredients
- ½ cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ½ cup semi-sweet chocolate chips
- ½ cup crushed candy canes plus more for topping
Instructions
Prepare Batter:
- Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper. In a bowl, mix melted butter and sugar. Add eggs and vanilla; whisk until smooth.
Mix Dry Ingredients:
- Stir in cocoa powder, flour, salt, and baking powder until combined. Fold in chocolate chips and crushed candy canes.
Bake:
- Pour batter into prepared pan and smooth top. Bake for 28–32 minutes, or until a toothpick comes out with a few moist crumbs.
Cool & Top:
- Let brownies cool completely. Sprinkle additional crushed candy canes on top before slicing.
Notes
Storage:
Keep in an airtight container at room temperature for 3–4 days or refrigerate up to a week. Optional Frosting:
Top with a thin layer of peppermint glaze or ganache for extra richness.
Keep in an airtight container at room temperature for 3–4 days or refrigerate up to a week. Optional Frosting:
Top with a thin layer of peppermint glaze or ganache for extra richness.