I absolutely love the combination of mint and chocolate (mint chip ice cream, anyone?), and it seems to be a go-to pairing around the holidays.
These brownies are delicious, and would be a perfect addition to any holiday sweet tray!
Candy Cane Brownies
Adapted from Our Best Bites
Makes 16 brownies
For the brownies:
- 1/2 cup (1 stick) unsalted butter
- 2 eggs
- 1 tsp. vanilla
- 1 cup granulated sugar
- 1/3 cup cocoa
- 1/2 cup flour
- 1/4 tsp. baking powder
- 1/4 tsp. salt
For the frosting:
- 1 1/2 cups powdered sugar
- 3 Tbsp. unsalted butter, softened
- 1 tsp. peppermint extract
- 1-2 drops red food colouring
- 1 Tbsp. milk (adding more by the tsp. if needed)
For the chocolate glaze:
- 3 oz. semi-sweet chocolate (3 baking squares)
- 3 Tbsp. unsalted butter
- 3-4 candy canes, crushed (enough to cover the top of the brownies)
Line an 8x8-inch baking dish with foil and preheat oven to 350 degrees.
In a large saucepan over medium heat, melt butter. Once melted, add sugar, eggs and vanilla, beating well to combine.
Next, beat in the cocoa, flour, baking powder and salt. Once combined, pour into lined dish. Bake in preheated oven for 25-30 minutes. Do not over bake. Let brownies cool completely before frosting.
To make frosting, beat butter with powdered sugar, peppermint extract, food colouring and milk. If the frosting isn't quite coming together, add more milk, a teaspoonful at a time. Spread evenly over brownies and place in fridge to chill.
To make glaze, melt chocolate with butter in the microwave, stirring every 30 seconds until smooth and fully melted. Let cool for a few minutes, then pour over the frosted brownies. Spread it around quickly so that the chocolate doesn't harden. Sprinkle with crushed candy canes and return to fridge to allow chocolate to set.