Candy Cane Brownies
“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 pan after pan of cookies 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 a cup of 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 is a sweet peppermint-candy-cane icing with crushed candy canes. And on top of this is a 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! The recipe is below.
Candy Cane Brownies
Candy Cane Brownies
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 the oven to 350 degrees.
- Line a 13 x 18 cookie sheet with parchment paper and grease the paper.
- In a batter bowl, combine the melted butter, sugar, and vanilla.
- Add the eggs and stir until combined.
- Stir in the cocoa powder.
- Add the flour, baking powder, and salt, and stir until well-mixed.
- Spread the batter evenly on the prepared sheet.
- Bake for 15-20 minutes or until set in the middle.
- Set aside the brownie layer and let it cool completely.
Candy Cane Frosting
- Using a mixer, whip the butter.
- Slowly add the powdered sugar and enough cream to make a spreadable frosting.
- Whip frosting well, scraping the sides of the bowl occasionally.
- Add the crushed candy canes, peppermint extract, and food coloring (the food coloring is optional).
- Whip a minute or two more, scraping the sides of the bowl occasionally.
- Turn off the mixer and set aside.
Assemble Candy Cane Brownies
- Spread the desired amount of prepared frosting on the completely cooled brownies.
- Place the frosted brownie layer in the refrigerator or freezer for a bit to solidify the top of the frosting.
- When the frosting is cool on top and set, microwave the 3 cups of chocolate chips for 45 seconds at a time, stirring between heating. Take your time on this and stir well so you don't ruin the chocolate by overheating it.
- When the chocolate is just melted, pour it over the frosting as shown in the photo.
- 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 for half an 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.
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