Peppermint Candy Cane Brownies

I made a jumbo batch of these yesterday to deliver to neighbors and think it’s worth the highlight here. These brownies have a few steps, and take a little extra planning, but they’re so, so worth it. You can even make them all the way, or part of the way, a day ahead of time and spread out the work. This is my Mother’s recipe, and something I requested from her often, so I have tender memories associated with it.

Ingredient and Recipe Notes

Chocolate – This recipe calls for unsweetened chocolate. This is the unsweetened Baker’s squares, found near the chocolate chips on the baking aisle. Peppermint Flavoring – Extract or flavoring oil can be used here. You could certainly use this same recipe for other flavor profiles. Orange frosting and candied oranges or raspberry frosting and raspberry chocolate chips in the ganache would be delicious! Butter – Real butter is always best! Food Coloring – These AmeriColors gel colors are my new favorites. I LOVE that they conveniently squirt out instead of me having to get out a toothpick to dip into the little jar and then inevitably getting it all over my hands and counter.

How to Make Peppermint Candy Cane Brownies

Step 1: Make the Brownies

Step 2: Make The Frosting

and quite a lot of peppermint extract. It will probably seem like too much, but it’s purposely strong. This is the only peppermint going into the brownies, and it’s a thin layer. So that one cool, creamy layer has to be enough to contrast all of the rich chocolate. to creamy perfection. A couple of drops will do it. Pop that in the fridge again to chill.

Step 3: Make the Chocolate Topping

Melt it until it’s smooth and creamy. Remember in the first step when I told you to not accidentally let your finger fall in the chocolate butter mixture? Totally doesn’t apply to this chocolate butter mixture. Just spread it on quickly and evenly. A little, a lot, whatever floats your boat. You can make this whole pan a day ahead of time. Just cover well and place in the fridge (uncut) overnight.) When you’re ready to serve, pull the foil out so you remove the whole sheet of brownies and cutting is a cinch. You get three distinct layers here of rich and fudgy brownie, cool creamy frosting, and smooth decadent chocolate. The little bits of candy cane are icing on the cake. Or topping on the brownie. Whatever.

Can I make these ahead of time? Yep. Feel free to make them completely a whole day ahead of time. Just cover and keep in the fridge. You can also make the brownies a couple of days in advance and store in the fridge or freezer until ready to assemble. Can I double this recipe? The safest way to double recipes for baked goods is to simply set out two bowls and measure one-batch worth of ingredients into each as you go.

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