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Candy Cane Brownies

Candy Cane Brownies
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Decadent dark chocolate brownies topped with a creamy peppermint frosting and finished with a festive crunch of crushed candy canes.

Ingredients

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  • 1 cup Unsalted Butter, melted
  • 2 cups Granulated Sugar
  • 4 Large Eggs
  • 1 tablespoon Vanilla Extract
  • 1 teaspoon Peppermint Extract
  • 1 cup Unsweetened Cocoa Powder
  • 1 cup All-Purpose Flour
  • 0.5 teaspoons Salt
  • 3 cups Powdered Sugar
  • 4 ounces Cream Cheese, softened
  • 3 tablespoons Heavy Cream
  • 6 Candy Canes, crushed

Instructions

  1. Preheat your oven to 350°F and line an 8-inch square baking pan with parchment paper.
  2. In a large bowl, whisk melted butter and granulated sugar until well combined.
  3. Beat in eggs one at a time, then stir in vanilla and peppermint extracts.
  4. Sift in cocoa powder, flour, and salt, and stir until just combined.
  5. Pour batter into the pan and bake for 25-30 minutes; let cool completely in the pan.
  6. Whip together cream cheese, powdered sugar, and heavy cream until light and fluffy.
  7. Spread frosting over the cooled brownies and immediately top with crushed candy canes before slicing.

Notes

  • Ensure brownies are completely cold before frosting to prevent melting.
  • Do not over-bake; a few moist crumbs on the toothpick are perfect.
  • Store in the refrigerator to keep the cream cheese frosting stable.

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