These Peppermint Brownies have the perfect chewy brownie texture and full of crushed candy canes and peppermint flavours. They are also topped with white chocolate and crushed candy canes. Decadent, delicious, and easy to make!
WHY YOU’LL LOVE THEM
Easy to make. The recipe is simple to make and is all done by hand so no need for fancy mixers.
Perfect brownie texture. Decadent thick chewy brownies with a slight fudgy centre. These brownies are perfect and have the shiny crinkle crust on top. The also have a crunch from the candy canes.
Festive. These brownies are gorgeous and perfect for Christmas parties and gatherings over the holidays.
Step by Step Instructions
Preheat oven to 350F and line a 8×8 square baking pan with parchment paper. Lining the pan with parchment paper allows you to easily remove the brownies from the pan.
Brownie Batter
Chop the bakers chocolate and place in a microwave safe bowl. Melt in the microwave by stopping and stirring the chocolate in 15 second increments. Set aside.
In a large mixing bowl combine melted butter and sugar and whisk by hand until smooth.
Add in the eggs and vigorously mix 5 minutes. Doing this breaks down the eggs and gives the brownies that shinny crackle top. Mix in the vanilla and peppermint extracts.
Pour in the melted chocolate and whisk until mixture is well combined.
Sift in the flour, cocoa powder, and salt. Using a rubber spatula mix the dry ingredients into the wet ingredients until combined. Do not over mix. Fold in the chocolate chips and crushed candy canes.
Pour batter into the lined pan and spread evenly.
Bake for 28-30 minutes or until edges are stiff and middle is set. Allow brownies to fully cool to room temperature in the pan before removing and decorating.
Decorating the Brownies
Once brownies are room temperature slice them into 16 pieces. Spread the pieces out on parchment paper so you can see each side of the brownie.
Melt the white chocolate chips in the microwave. Do this by microwaving in 15 second increments and stirring in between.
Pour the melted chocolate into a piping bag, or zip lock bag and cut a small corner off. Drizzle the chocolate over top of the brownies.
Sprinkle the extra crushed candy canes on top of the chocolate. Pop in the fridge for a few minutes to help set the chocolate, enjoy!
STORING THE BROWNIES
These brownies should be stored at room temperature in an airtight container. If stored properly these brownies keep well up to four days after baking.
TIPS FOR MAKING PERFECT Peppermint BROWNIES
- Use room temperature eggs. They break down easier and allow them to blend better into the batter.
- Once eggs are added to the mixture, whisk for a solid 5 minutes. This breaks down the eggs, adds air, and gives the brownies that perfect crinkle top.
- Be sure to mix everything by hand.
- It’s better to be under baked than over baked with brownies.
- Let brownies fully cool to room temperature in the pan. The brownies continue to cook in the pan after being removed from the oven, removing and slicing them too soon will lead to too gooey brownies.
If you make these peppermint brownies please leave a star rating and comment below!
For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats
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Peppermint Brownies
Equipment
- 8x8 square baking pan
Ingredients
Brownie Batter
- 4 oz semi sweet bakers chocolate melted
- 1/2 C salted butter melted
- 1 C white sugar
- 2 large eggs at room temperature
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 3/4 C all purpose flour
- 1/4 C unsweetened cocoa powder
- 1/2 tsp salt
- 3/4 C semi sweet chocolate chips
- 5 regular sized candy canes crushed
Topping
- 1/2 C white chocolate chips melted
- 2 regular sized candy canes crushed
Instructions
- Preheat oven to 350F and line a 8×8 inch square baking pan with parchment paper.
Brownie Batter
- Chop and melt the bakers chocolate in the microwave. Do this by microwaving in 15 second increments and stirring in between. Set aside.4 oz semi sweet bakers chocolate
- In a large mixing bowl combine melted butter and sugar and whisk by hand until smooth.1/2 C salted butter, 1 C white sugar
- Add in the eggs and vigorously mix for a 5 minutes. Mixing the eggs well creates that shiny crackle top on the brownies.2 large eggs
- Mix in the vanilla and peppermint extracts.1 tsp vanilla extract, 1 tsp peppermint extract
- Pour in the melted chocolate and whisk until mixture is well combined.4 oz semi sweet bakers chocolate
- Sift in the flour, cocoa powder, and salt. Using a rubber spatula mix the dry ingredients into the wet ingredients until combined. Do not over mix.3/4 C all purpose flour, 1/4 C unsweetened cocoa powder, 1/2 tsp salt
- Using a rubber spatula fold in the chopped oreo pieces and chocolate chips.5 regular sized candy canes, 3/4 C semi sweet chocolate chips
- Pour batter into the lined pan and spread evenly.
- Bake for 28-30 minutes or until edges are stiff and middle is set. Allow brownies to fully cool to room temperature in the pan before removing and decorating.
Topping
- Once brownies are room temperature slice them into 16 pieces. Spread the pieces out on parchment paper so you can see each side of the brownie.
- Melt the white chocolate chips in the microwave. Do this by microwaving in 15 second increments and stirring in between.1/2 C white chocolate chips
- Pour the melted chocolate into a piping bag, or zip lock bag and cut a small corner off. Drizzle the chocolate over top of the brownies.
- Sprinkle the extra crushed candy canes on top of the chocolate. Pop in the fridge for a few minutes to help set the chocolate, enjoy!2 regular sized candy canes
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