Candy Cane Brownies
  • 1-1/2 cups butter, room temperature
  • 3 cups granulated sugar
  • 3/4 cup cocoa powder (either natural or dutch cocoa will work here)
  • 5 eggs, room temperature
  • 1 teaspoon salt
  • 1 teaspoon peppermint extract
  • 2-1/4 cups all-purpose flour
  • 1/2 cup butter, room temperature
  • 4 cups confectioners' sugar
  • 5 tablespoons heavy whipping cream
  • 1/2 teaspoon peppermint extract
  • Coarsely broken candy canes
  1. Preheat oven to 350 degrees (F).

  2. Cream butter and sugar with an electric mixer on medium speed, until light and fluffy, about 3 minutes. 

  3. Beat in the cocoa powder until thoroughly incorporated and no lumps remain.

  4. Beat in eggs, one at a time, then add salt and peppermint extract. Mix well.

  5. Gradually add in the flour and stir until completed incorporated.

  6. Line a jelly roll pan (15-1/2"x10-1/2"x1") with parchment paper. Spritz the parchment paper with non-stick cooking spray, then spread the batter evenly in the prepared pan.

  7. Bake for about 30 minutes or until a wooden skewer inserted in the center comes out mostly clean. Rest pan on a wire rack until completely cool before proceeding with frosting.

  1. Cream the butter then slowly add the confectioners' sugar and beat until incorporated completely.

  2. Add the peppermint extract. 

  3. Mix in 4 tablespoons heavy whipping cream. Add additional cream, up to 1 tablespoon, until spreadable consistency is reached. Whip for an additional 3 minutes, until frosting is light and fluffy.

  4. Frost the brownies then cut into 2-inch squares. Garnish each square with bits of broken candy canes right before serving.