Candy Cane Brownies
Using Hershey's Classic Brownie Recipe, I added a candy cane frosting and a chocolate shell for this holiday brownie!
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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, occasionally scraping the sides of the bowl.
- Add the crushed candy canes, peppermint extract, and food coloring (optional).
- Whip a minute or two more, occasionally scraping the sides of the bowl.
- 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 frosting on top.
- 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 with 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 it 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 to make cutting easier and tidier.
- Serve or freeze for later. These freeze well.
Servings: 8 dozen (1.5 inch squares)