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Fudgy Candy Cane Brownies with Peppermint Ganache

Close-up of a fudgy candy cane brownies square topped with white chocolate frosting and crushed peppermint candy.
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Make rich, fudgy brownies topped with a simple peppermint white chocolate ganache and crushed candy canes for a festive holiday dessert.

Ingredients

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  • 1 cup (2 sticks) unsalted butter
  • 1 1/4 cups granulated sugar
  • 1 cup packed light brown sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 cup white chocolate chips (for batter)
  • 1 cup white chocolate chips (for ganache)
  • 1/2 cup heavy cream
  • 1/2 teaspoon peppermint extract
  • 1/2 cup crushed candy canes (for topping)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large saucepan over low heat, melt the butter. Remove from heat and whisk in the granulated sugar and brown sugar until combined.
  3. Whisk in the eggs one at a time until the mixture is smooth. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix.
  5. Fold in the 1/2 cup of white chocolate chips. Pour the batter into the prepared pan and spread evenly.
  6. Bake for 25 to 30 minutes. A toothpick inserted near the center should come out with moist crumbs attached, not wet batter. Let the brownies cool completely in the pan.
  7. Prepare the ganache: Place the 1 cup of white chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer around the edges. Pour the hot cream over the white chocolate chips. Let stand for 5 minutes, then whisk until smooth.
  8. Stir the peppermint extract into the ganache. Let the ganache cool slightly until it thickens to a spreadable consistency, about 15 minutes at room temperature.
  9. Pour or spread the peppermint ganache evenly over the cooled brownies.
  10. Immediately sprinkle the crushed candy canes over the top of the ganache before it sets.
  11. Chill the brownies for at least 1 hour to allow the ganache to firm up. Lift the brownies out of the pan using the parchment overhang and cut into squares.

Notes

  • For a fudgier texture, reduce the baking time by 2-3 minutes.
  • You can substitute the ganache with a simple peppermint buttercream frosting if you prefer a lighter topping.
  • Store leftovers covered in the refrigerator for up to 4 days.

Nutrition

Find it online: https://eatableempress.com/candy-cane-brownies-fudgy-peppermint-recipe/