Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup semi-sweet chocolate chips
- 4 oz high-quality white chocolate (chopped or chips)
- 1/4 cup crushed candy canes or peppermint candies
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch square baking pan or line it with parchment paper, leaving an overhang on two sides for easy removal later. Place your candy canes in a heavy-duty zip-top bag and crush them with a rolling pin or the back of a heavy spoon until you have a mix of small bits and fine dust.
- In a large bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs, vanilla extract, and peppermint extract, whisking until the mixture is smooth and slightly pale. Sift in the cocoa powder, flour, salt, and baking powder. Use a spatula to fold the dry ingredients into the wet mixture until just combined—be careful not to overmix. Fold in the semi-sweet chocolate chips. Pour the batter into the prepared pan and spread it evenly. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached. Remove from the oven and let the brownies cool completely in the pan.
- Once the brownies are cool, melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Use a spoon or a piping bag to drizzle the white chocolate in a zigzag pattern across the top of the brownies. Immediately sprinkle the crushed candy canes over the wet white chocolate so they stick. Allow the drizzle to set completely (you can speed this up in the fridge for 10 minutes). Use the parchment paper to lift the brownies out of the pan and slice them into 16 even squares using a sharp knife.
- Cook Time: 55 minutes