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Fudgy Candy Cane Brownies with Peppermint Swirl

Two rich, fudgy candy cane brownies stacked, topped with cream cheese swirl and crushed peppermint candy.
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Make these fudgy candy cane brownies for a festive holiday treat. They feature a rich chocolate base, a subtle peppermint swirl, and a crunchy topping of crushed candy canes.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 cup white chocolate chips
  • 1/4 cup peppermint extract, divided
  • 1/2 cup white chocolate, chopped (for ganache)
  • 1/2 cup heavy cream (for ganache)
  • 1 cup crushed candy canes (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, whisk together the melted butter and sugar until combined.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Fold in the white chocolate chips.
  6. Pour half of the batter into the prepared pan. Drizzle 2 tablespoons of peppermint extract over the batter.
  7. Dollop the remaining batter over the first layer. Gently swirl the top layer using a knife to create a marbled effect.
  8. Bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached. Do not overbake for a fudgy texture.
  9. Let the brownies cool completely in the pan.
  10. Prepare the ganache: Heat the heavy cream until simmering. Pour the hot cream over the chopped white chocolate in a heatproof bowl. Let it sit for 5 minutes, then whisk until smooth. Stir in the remaining 2 tablespoons of peppermint extract.
  11. Pour the white chocolate ganache over the cooled brownies. Spread evenly.
  12. Immediately sprinkle the crushed candy canes over the wet ganache.
  13. Chill the brownies for at least 1 hour before lifting them out using the parchment paper overhang and cutting them into squares.

Notes

  • For the fudgiest texture, use high-quality cocoa powder.
  • You can make the brownie base ahead of time and store it covered at room temperature for up to two days before adding the topping.
  • Use peppermint bark pieces instead of plain candy canes for an extra layer of flavor and crunch.

Nutrition

Find it online: https://fooddexterity.com/candy-cane-brownies-recipe/