Description
Rich, fudgy chocolate brownies topped with a creamy white-chocolate peppermint layer and crushed candy canes, perfect for holiday gatherings.
Ingredients
Scale
- 8 oz (225 g) bittersweet chocolate
- 1/2 cup (113 g) unsalted butter
- 1 1/2 cups (300 g) granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup (125 g) all-purpose flour
- 1/4 cup (25 g) unsweetened cocoa powder
- 1/2 tsp salt
- 6 oz (170 g) white chocolate
- 2 tbsp heavy cream
- 1/2 cup crushed peppermint candies
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
- Melt bittersweet chocolate and unsalted butter together and cool slightly.
- Whisk granulated sugar, eggs, and vanilla extract until glossy, then fold in the cooled chocolate mixture.
- Sift together flour, cocoa powder, and salt, then fold into the wet ingredients until just combined.
- Bake at 350°F for 20-25 minutes until edges are set and a toothpick inserted shows moist crumbs.
- Cool for 15-20 minutes before adding the white chocolate topping.
- Melt white chocolate with heavy cream, spread over brownies, and sprinkle with crushed peppermint candies.
- Chill for 20-30 minutes to set before slicing.
Notes
For best texture, store in an airtight container and bring to room temperature before serving.
- Prep Time: 15
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 28g
- Sodium: 60mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 110mg