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Fudgy Candy Cane Brownies with Peppermint Ganache Swirl

Two stacked, fudgy candy cane brownies topped with a white and red marbled cream cheese swirl and crushed peppermint pieces.
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Make rich, chewy brownies featuring crushed candy canes and a creamy peppermint ganache swirl for a festive holiday treat.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup crushed candy canes (for batter)
  • 1/2 cup heavy cream
  • 4 ounces white chocolate, chopped
  • 1/4 cup crushed candy canes (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, whisk together the melted butter and sugar until combined.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the cocoa powder, flour, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Fold in the chocolate chips and 1/2 cup of crushed candy canes. Spread the batter evenly into the prepared pan.
  6. Prepare the ganache: Heat the heavy cream in a small saucepan until it just simmers. Remove from heat and pour over the chopped white chocolate in a heatproof bowl. Let stand for 5 minutes, then whisk until smooth. Stir in 1 teaspoon of vanilla extract if desired.
  7. Pour half of the ganache over the brownie batter. Use a knife or skewer to gently swirl the ganache into the batter to create a marbled effect.
  8. Bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached.
  9. Let the brownies cool completely in the pan on a wire rack.
  10. Once cool, gently reheat the remaining ganache if necessary and drizzle it over the cooled brownies. Sprinkle the top with the remaining 1/4 cup of crushed candy canes.
  11. Lift the brownies out of the pan using the parchment paper overhang and cut into bars.

Notes

  • You can crush the candy canes by placing them in a zip-top bag and hitting them with a rolling pin.
  • For extra fudginess, use only 3/4 cup of flour instead of 1 cup.
  • These brownies set up well and are excellent made one day ahead of serving.

Nutrition

Find it online: https://cookerykings.com/candy-cane-brownies-recipe/