Peppermint Brownies with crushed candy canes have peppermint both inside and out for the perfect Christmas brownie. The BEST fudgy brownie base with white chocolate chips and topped with buttery peppermint frosting.
Prep Time: 20minutes
Cook Time: 25minutes
½cupcocoa powder(plus 1 tablespoon)
¾cupwhite chocolate chips
½cupcandy canes(crushed (about 6))
Preheat oven to 350º. Line a 9 x 13 inch baking pan with parchment paper and spray with cooking spray.
Place chopped chocolate and butter in a large microwave safe bowl and microwave on medium power until melted and smooth. Stirring every 30 seconds for about 2 minutes.
Whisk in cocoa powder then add sugar and whisk until smooth. Add eggs, vanilla and peppermint extract and whisk until smooth. Gently fold in the flour moisture, mixing just until combined and fold in the white chocolate chips.
Spread the brownie batter evenly in the prepared baking pan and bake for 25-30 minutes or until the edges just begin to pull away from the sides of the pan and the top is set and shiny.
Allow to cool completely in the pan before frosting.
ICING: While the brownies cool, put the candy canes in a plastic bag and pound with a hammer or rolling pin until the candy is crushed into tiny pieces.
Combine powdered sugar, butter, vanilla and peppermint extract in a medium bowl and mix with a hand mixer. Add in cream and beat until it is a spreadable consistency. Spread over top of the cooled brownies and sprinkle with crushed candy canes. Refrigerate to let icing set and then cut.
Barbara's Notes + Tips
Don't over mix the batter once you've added the flour.
You can leave out the white chocolate chips or substitute semi-sweet chocolate chips.
Line the baking pan with parchment to make it easy to remove the brownies.
To remove the plastic from the candy canes, break them in half the the plastic will peel right off.