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Cozy Christmas Peppermint Brownies

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Rich, fudgy brownies topped with a crunchy peppermint and white chocolate layer. This easy holiday recipe is perfect for cookie swaps, office parties, or any festive gathering, and comes together in about 45 minutes.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, melted and slightly cooled
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 3/4 cup (90g) unsweetened cocoa powder
  • 1 cup (125g) all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup (about 12-15) candy canes, crushed into small pieces and dust (reserve 1/4 cup for topping)
  • 1/2 cup (100g) white chocolate chips or melting wafers
  • 1 tablespoon coconut oil or vegetable oil

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the sides.
  2. In a large microwave-safe bowl, melt the butter completely. Let cool for 2-3 minutes until warm but not hot.
  3. Add granulated sugar to melted butter and whisk until combined. The mixture will look grainy.
  4. Add eggs one at a time, whisking well after each addition, until batter is smooth and glossy. Stir in vanilla extract.
  5. In a separate bowl, whisk together cocoa powder, flour, salt, and baking powder.
  6. Add dry ingredients to wet mixture and fold gently with a rubber spatula until just combined. Do not overmix.
  7. Pour batter into prepared pan and spread evenly.
  8. Bake for 25-30 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake.
  9. While brownies bake, prepare peppermint layer: Place candy canes in a ziploc bag, wrap in a kitchen towel, and crush with a rolling pin until you have a mix of fine dust and small chunks.
  10. In a small microwave-safe bowl, melt white chocolate chips with coconut oil in 30-second intervals, stirring between each, until smooth.
  11. As soon as brownies come out of the oven, drizzle melted white chocolate over the top. Sprinkle crushed candy cane pieces evenly over the white chocolate while still warm. Do not press them in.
  12. Cool completely in the pan for at least 2 hours (or 45 minutes in the fridge) before cutting.
  13. Use parchment overhang to lift brownies out of the pan. Cut into squares with a sharp knife, wiping blade clean between cuts. Sprinkle reserved 1/4 cup crushed candy cane over the top before serving.

Notes

For cleanest cuts, use a plastic knife or run a metal knife under hot water and dry before each cut. Brownies keep in an airtight container at room temperature for up to 5 days. Do not refrigerate. Freeze individual brownies wrapped in plastic wrap for up to 3 months. For gluten-free version, use a 1:1 gluten-free baking blend. For dairy-free, use plant-based butter and dairy-free white chocolate.

Nutrition

Keywords: peppermint brownies, Christmas brownies, holiday dessert, fudgy brownies, candy cane brownies, easy holiday recipe

Find it online: https://willarecipes.com/cozy-christmas-peppermint-brownies-easy-holiday-recipe/