“Christmas is the season for kindling the fire of hospitality in the hall, the genial flame of charity in the heart.”
Washington Irving

Candy Cane Brownies. December 22, 2024. The last-minute details are getting done and I have been baking all weekend turning out on pan of cookies after another while listening to Christmas music. Lemon bars, Magic Cookie bars, Oatmeal bars, Apricot Almond Bars, and more are all cut into bars and put into containers and stored in the freezer until Christmas Eve night. Perhaps we sneak one or two out of the freezer before then. Maybe three or four. I think about it for a few minutes. Have I made all the traditional favorites? Yes, I think I have. So, the oven is turned off for the rest of the night. Tonight, I shall put up my feet with some herbal tea and watch a holiday movie. “It’s a Wonderful Life” keeps coming to mind, so I think it will be that one.

This is the second year for Candy Cane Brownies on the cookie platter. Candy canes with their jolly appearance and sweet peppermint goodness deserve a place on the Christmas cookie tray, so I created this sweet concoction at the eleventh-hour last Christmas. The brownie base uses the classic Hershey’s brownie recipe which you can’t go wrong with. On top of this is a sweet peppermint candy cane icing with crushed candy canes. And on top of this is chocolate shell. I made sure to jot down the recipe and was glad as it was worth putting out again. When Christmas rolled around again, I made sure to dig through my notes for the recipe. I hope you enjoy these and happy cookie baking! Recipe is below.

Ingredients

Brownies

1 cup melted butter
2 cups sugar
4 eggs
3/4 cup baking cocoa
1/4 tsp. salt
1 tsp. vanilla
1/2 tsp. baking powder
1 cup flour

Candy Cane Frosting

2 lbs. powdered sugar
1 cup butter
1/2 tsp. peppermint extract
light cream
1/2 cup crushed candy canes
1 drop red food coloring (optional)

Chocolate Top Layer

3 cups semi-sweet chocolate chips

Instructions

Make Brownies

Heat oven to 350 degrees.
Line a 13 x 18 cookie sheet with parchment paper and grease paper.
In batter bowl combine melted butter, sugar, and vanilla.
Add eggs and stir until combined.
Stir in cocoa powder.
Add the flour, baking powder, and salt and stir until well mixed.
Spread batter evenly in prepared sheet.
Bake for 15-20 minutes or until set in the middle.
Set aside and let cool completely.

Candy Cane Frosting

Using a mixer, whip butter.
Slowly add powdered sugar and enough cream to make a spreadable frosting.
Whip frosting well scraping the sides of bowl occasionally.
Add crushed candy canes, peppermint extract and food coloring (optional).
Whip a minute or two more, scraping sides of bowl occasionally.
Turn off mixer and set aside.

Assemble Candy Cane Brownies

Spread the prepared frosting on completely cooled brownies.
Place this in refrigerator or freezer for a bit to solidify the top of frosting.
When the frosting is cool on top and set microwave the 3 cups of chocolate chips 45 seconds at a time, stirring between heating. Don't overheat chocolate.
When chocolate is just melted pour it over the top of the frosting.
Using the back of a spoon spread the chocolate around on top and cover the frosting. Work quickly, so frosting doesn't melt underneath.
Let the chocolate layer set a half hour and then score them for easy cutting later. I scored mine 9 bars by 11 bars for 99 bars.
When brownies are completely set cut. I like to put mine in the fridge for another half hour for easier and tidier cutting.
Serve or freeze for later. These freeze well.

Have a lovely Christmas season!

*No affiliates or monies received. All opinions are my own.

Discover more from SomeTyme Place

Subscribe to get the latest posts sent to your email.

Candy Cane Brownies