Description
Rich chocolate brownies swirled with candy cane pieces create a festive winter dessert perfect for holiday gatherings. Peppermint lovers will appreciate this delightful blend of chocolate and cool mint flavors that you can enjoy with friends and family.
Ingredients
Scale
- 1 cup (200 grams) granulated sugar
- 2 large eggs
- ½ cup (113 grams) unsalted butter, melted
- ½ cup semi-sweet chocolate chips (85 grams) (optional, for drizzling)
- ½ cup crushed candy canes (50 grams)
- 1 tsp vanilla extract
- ½ tsp peppermint extract
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ tsp baking powder
- ¼ tsp salt
Instructions
- Preparation: Line an 8×8-inch pan with parchment paper, ensuring complete coverage for easy removal.
- Mixing Chocolate Base: Whisk melted butter and sugar until silky, then blend in eggs, vanilla, and peppermint extract until smooth and homogeneous.
- Incorporating Dry Ingredients: Sift cocoa powder, flour, baking powder, and salt into wet mixture, folding gently with a spatula until just combined to maintain a tender crumb.
- Baking Process: Pour batter into prepared pan, spreading evenly. Bake in a preheated 350°F oven for 22-25 minutes, monitoring for pulled edges and minimal moist crumbs on a toothpick.
- Cooling and Chocolate Drizzle: Allow brownies to cool completely in the pan, then melt chocolate chips using microwave technique, stirring between 30-second intervals until glossy.
- Finishing Touches: Drizzle melted chocolate across cooled brownies, then generously sprinkle crushed candy canes over the surface for a festive crunch.
- Serving: Let chocolate set for 10-15 minutes at room temperature, lift brownie slab using parchment edges, slice into squares, and serve. Store in an airtight container for up to five days.
Notes
- Control Chocolate Melting: Use low microwave power and stir frequently to prevent burning, ensuring smooth, glossy chocolate for drizzling.
- Prevent Dry Brownies: Do not overbake – remove from oven when toothpick shows minimal moist crumbs to maintain a fudgy, rich texture.
- Crush Candy Canes Strategically: Use a rolling pin or food processor to create varied sizes of candy cane pieces for interesting textural contrast.
- Customize Dietary Needs: Substitute all-purpose flour with gluten-free blend, use dairy-free chocolate, and replace butter with coconut oil for alternative diet versions.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 11
- Calories: 200
- Sugar: 18 g
- Sodium: 100 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg