Candy Cane Brownies
Fudgy, chewy chocolate brownies topped with peppermint buttercream and crushed candy canes. This easy recipe makes these candy cane brownies the perfect Christmas brownies!
Servings 16 brownies
Ingredients
Brownies
- ½ cup butter , melted
- 1 tablespoon vegetable oil
- 1 tablespoon corn syrup , or honey
- 1 cup granulated sugar
- ¾ cup cocoa powder , sifted
- 2 large eggs
- 1 tsp vanilla extract
- ¼ tsp salt
- ½ cup flour
Peppermint Frosting
- ½ cup unsalted butter , softened
- 2 - 2.5 cups powdered sugar
- 1 tsp peppermint extract
- red food coloring
- 1-2 tbsp whipping cream
- 2-3 candy canes , crushed
Instructions
Make the Brownies
- Preheat the oven to 350F degrees. Line an 8x8 inch square pan with parchment paper or aluminium foil and grease lightly.
- In a large bowl stir together the butter, oil, corn syrup, sugar and cocoa powder.
- Whisk in eggs and vanilla extract.
- Then gently fold in the flour.
- Pour into the prepared pan and bake for 20-25 minutes, or until an inserted toothpick comes out clean but a little moist with batter.
- Allow to cool fully.
Make the Peppermint Frosting
- In a large bowl, beat the butter until soft.
- With the mixer on medium speed beat in the powdered sugar about ½ cup at a time until you've added 2 cups.
- Then beat in the peppermint extract and red food colouring about 2 drops at a time.
- With the mixer on high speed beat in the cream 1 tablespoon at a time, adding a little extra powdered sugar as needed.
- Frost the cooled brownies and sprinkle with crushed candy canes.