If you are a fan of brownie, you will love this recipe for Candy Cane Brownies. You will feel the taste of chocolate and you will find the easiest way to do it.

Prep Time: 15 min | Cook Time: 45 min

Candy Cane Brownies

Ingredients:

1 cup Unsalted Sweet Cream Butter (Melted and Cooled) 

2 tbsp Canola oil

1 ¼ cup Sugar

1 cup Light Brown Sugar Packed

4 Large Eggs

1 tbsp Pure Peppermint Extract

1 cup Flour

1 cup Cocoa Powder

¾ tsp Kosher Salt

½ tsp Baking Powder

1 ½ cup Semi Sweet Chocolate Chips

1 cup Peppermint Candy (Crushed)

Directions:

Step 1. Using a small bowl, whisk together the 2 tbsp of espresso and ¼ C water until combined and set aside.

Step 2. Preheat oven to 350 and spay a 9×13 baking pan with pam baking spray.

Step 3. Using a medium bow, melt the butter.

Step 4. Using a large bowl, whisk together the melted butter, oil, and sugars.

Step 5. Whisk in the eggs and peppermint extract.

Step 6. Using a large bowl whisk together the flour, cocoa, salt and baking powder.

Step 7. Gradually whisk in the dry ingredients into the wet.

Step 8. Fold in the chocolate chips.

Step 9. Pour batter into the baking pan and sprinkle 1 C of the crushed peppermint candy on top. Bake in the preheated oven for 25-30 minutes or until a toothpick comes out clean. Allow to cool completely. 

Candy Cane Frosting:

1 cup Unsalted Sweet Cream Butter (Softened)

3 cup Powdered Sugar

3-5 tbsp Heavy Whipping Cream

2 tbsp Peppermint Extract

2 cup Crushed Peppermint Candy

Directions:

Step 1. Using a standing mixer, beat the butter, powdered sugar, heavy whipping cream and peppermint extract until light, creamy and stiff peaks.

Step 2. Fold in the crushed peppermint candy.

Step 3. Spread frosting evenly over the brownies.

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Candy Cane Brownies

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 1 cup Unsalted Sweet Cream Butter (Melted and Cooled)
  • 2 tbsp Canola oil
  • 1 ¼ cup Sugar
  • 1 cup Light Brown Sugar Packed
  • 4 Large Eggs
  • 1 tbsp Pure Peppermint Extract
  • 1 cup Flour
  • 1 cup Cocoa Powder
  • ¾ tsp Kosher Salt
  • ½ tsp Baking Powder
  • 1 ½ cup Semi Sweet Chocolate Chips
  • 1 cup Peppermint Candy (Crushed)

Candy Cane Frosting:

  • 1 cup Unsalted Sweet Cream Butter (Softened)
  • 3 cup Powdered Sugar
  • 3-5 tbsp Heavy Whipping Cream
  • 2 tbsp Peppermint Extract
  • 2 cup Crushed Peppermint Candy

Instructions

  1. Using a small bowl, whisk together the 2 tbsp of espresso and ¼ C water until combined and set aside.
  2. Preheat oven to 350 and spay a 9x13 baking pan with pam baking spray.
  3. Using a medium bow, melt the butter.
  4. Using a large bowl, whisk together the melted butter, oil, and sugars.
  5. Whisk in the eggs and peppermint extract.
  6. Using a large bowl whisk together the flour, cocoa, salt and baking powder.
  7. Gradually whisk in the dry ingredients into the wet.
  8. Fold in the chocolate chips.
  9. Pour batter into the baking pan and sprinkle 1 C of the crushed peppermint candy on top. Bake in the preheated oven for 25-30 minutes or until a toothpick comes out clean. Allow to cool completely.

Candy Cane Frosting:

  1. Using a standing mixer, beat the butter, powdered sugar, heavy whipping cream and peppermint extract until light, creamy and stiff peaks.
  2. Fold in the crushed peppermint candy.
  3. Spread frosting evenly over the brownies.

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 514Total Fat: 24gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 82mgSodium: 200mgCarbohydrates: 73gFiber: 1gSugar: 56gProtein: 3g