Christmas Baking: Peppermint Candy Cane Brownies

So I couldn’t let Christmas pass by without posting at least one Christmas baking recipe. Every year I enjoy making some of my family’s favourite holiday baking, but it’s also nice to try a new recipe. Via Pinterest I came across the following recipe for Peppermint Candy Cane Brownies on the Barbara Bakes blog. This is a perfect Christmas combination – chocolate and peppermint! And it’s pretty to look at too with the crushed candy canes! This is a great way to dress up brownies for the holiday season. Enjoy!

Peppermint Candy Cane Brownies

Ingredients:

Brownies:
1 1/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
4 (1 -ounce) squares unsweetened chocolate
1 cup butter
4 eggs
2 cups sugar
1 teaspoon vanilla

Frosting:
2 cups powdered sugar
1/4 cup (4 tablespoons) butter, softened
1 1/2 teaspoons peppermint extract
1 1/2 tablespoons milk
red food coloring, 2 or 3 drops

Chocolate Glaze:
6 ounces (about 1 cup) semi-sweet chocolate chips
6 tablespoons butter

Peppermint Topping:
1/2-1 cup crushed candy canes

Preheat oven to 350 F. Line a 9×13 inch pan with foil. Spray foil with nonstick cooking spray.

Combine flour, baking powder and salt.

Chop the baking squares and butter into chucks and place in a microwave-safe bowl. Microwave in 30 second intervals, stirring in between, until just melted and smooth. Set aside to cool.

In a mixer, beat eggs, sugar and vanilla for two minutes. While the mixer is running, slowly add the melted chocolate and beat to combine. With the mixer on low speed, gradually add flour mixture and mix just until combined. Pour into prepared 9×13 pan.

Bake for about 30 minutes or until a toothpick poked in the center comes out mostly clean. Don’t over bake. When brownies are done, cool. When completely cool, put in the fridge to chill (makes the frosting spread easier).

Combine all frosting ingredients and beat until light and fluffy. Add more milk a teaspoon at a time if needed. Spread evenly over chilled brownies and place back in the fridge to chill again.

Place chocolate chips and butter in a microwave-safe bowl. Microwave in 30 second intervals, stirring in between, until just melted and smooth. Set aside to cool for about 15 minutes, stirring occasionally, and then spread on top of brownies.

Sprinkle the crushed candy canes on top and return to the fridge to cool. When chocolate has hardened, use the edges of the foil to remove the entire sheet of brownies from the pan. Cut into squares and serve.