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Candy Cane Brownies

Candy cane brownies pair rich chocolate squares with a smooth semisweet ganache and crushed peppermint on top. Bake the cocoa brownies until the edges are set and the center gives a toothpick moist crumbs, then let the topping set before slicing.
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Prep Time 15 minutes
Cook Time 27 minutes
Cooling and setting 1 hour 48 minutes
Total Time 2 hours 30 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 207
Ingredients Equipment Method Notes

Ingredients
  

For the brownies
  • 0.5 cup unsalted butter
  • 1 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.25 tsp peppermint extract
  • 0.5 cup unsweetened cocoa powder
  • 0.5 cup all-purpose flour
  • 0.25 tsp fine salt
For the topping
  • 4 oz semisweet chocolate finely chopped
  • 0.25 cup heavy cream
  • 2 candy canes regular-size, crushed (about 1 ounce total)

Equipment

  • 1 8-inch square baking pan

Method
 

Make the brownies
  1. Heat the oven to 350°F.
  2. Line an 8-inch square baking pan with parchment paper, leaving overhang on two sides.
  3. Melt the butter in a medium microwave-safe bowl.
  4. Whisk in the sugar until combined.
  5. Whisk in the eggs, vanilla extract, and peppermint extract until smooth.
  6. Add the cocoa powder, flour, and salt, and stir just until no dry streaks remain.
  7. Spread the batter evenly in the prepared pan.
  8. Bake for 22 to 27 minutes, until the edges are set and a toothpick inserted near the center comes out with moist crumbs.
  9. Cool the brownies completely in the pan, about 1 hour.
Make the topping
  1. Put the chopped chocolate in a heatproof bowl.
  2. Heat the heavy cream in a small saucepan until steaming with small bubbles at the edge.
  3. Pour the hot cream over the chocolate and let stand for 3 minutes.
  4. Stir the chocolate and cream until smooth.
  5. Spread the ganache over the cooled brownies.
  6. Sprinkle with the crushed candy canes.
  7. Let stand at room temperature for 30 to 45 minutes, until the ganache is set.
  8. Lift the brownies out using the parchment.
  9. Cut into 16 squares.

Notes

For clean cuts, use a sharp knife and wipe it between slices. Store covered in the refrigerator for up to 5 days; these brownies can be frozen. For a gluten-free swap, use a cup-for-cup gluten-free flour blend.