Candy Cane Brownies
Decadent dark chocolate brownies topped with a creamy peppermint frosting and finished with a festive crunch of crushed candy canes.
Ingredients
Scale
- 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
- Preheat your oven to 350°F and line an 8-inch square baking pan with parchment paper.
- In a large bowl, whisk melted butter and granulated sugar until well combined.
- Beat in eggs one at a time, then stir in vanilla and peppermint extracts.
- Sift in cocoa powder, flour, and salt, and stir until just combined.
- Pour batter into the pan and bake for 25-30 minutes; let cool completely in the pan.
- Whip together cream cheese, powdered sugar, and heavy cream until light and fluffy.
- 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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