Description
Festive brownies with a fudgy chocolate base, topped with a white chocolate–peppermint glaze and crushed candy canes.
Ingredients
Scale
- 6 oz (170 g) semisweet chocolate
- 6 tbsp (85 g) unsalted butter
- 3/4 cup (150 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup (65 g) all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 8 oz (225 g) white chocolate
- 2 tbsp heavy cream
- 1/2–1 tsp peppermint extract
- 1/2 cup crushed candy canes
Instructions
- Melt semisweet chocolate and unsalted butter over low heat or in 20-second microwave bursts until smooth.
- Whisk in granulated sugar, eggs, vanilla extract, salt, all-purpose flour, and cocoa powder until just combined.
- Pour batter into a lined 9×9-inch pan and bake at 350°F (175°C) for 20–25 minutes.
- While brownies are baking, warm white chocolate with heavy cream and peppermint extract until glossy.
- Pour the warm white chocolate glaze over the brownies, sprinkle with crushed candy canes, and chill until set (30–60 minutes).
- Slice and serve slightly chilled or at room temperature.
Notes
For thicker brownies, use an 8×8-inch pan; for thinner bars, use a 9×13-inch pan. Store in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 200
- Sugar: 15g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg