Candy Cane Chocolate Brownies
A rich and chocolatey dessert topped with colorful candy cane. Perfect for the holidays.
20 min
Prep Time
30 min
Cook Time
9
Servings
Ingredients
- Nonstick vegetable oil spray
- ½ cup (1 stick) Crystal unsalted butter, cut into 1 inch pieces
- 1¼ cups sugar
- ¾ cup unsweetened cocoa powder
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 2 large eggs
- ⅓ cup all-purpose flour
- 1½ cups of white candy melts or white chocolate chips
- Vegetable oil, as needed, to thin candy melts or white chocolate
- ½ cup of crushed candy canes
Products used
-
Unsalted Butter
Directions
-
Step 1
Preheat oven to 325 °F. Line an 8x8x2 inches glass baking dish with foil, pressing firmly into pan and leaving a 2 inches overhang. Coat foil with nonstick spray; set baking dish aside.
-
Step 2
Melt butter in the microwave. Let cool slightly. Whisk sugar, cocoa, and salt in a medium bowl to combine. Pour butter into dry ingredients, whisking to blend. Whisk in vanilla. Add eggs one at a time, beating vigorously to blend after each addition. Add flour and stir until just combined. Scrape batter into prepared pan; smooth top. -
Step 3
Bake until top begins to crack and a toothpick inserted into the center comes out with a few moist crumbs attached, 25-30 minutes. -
Step 4
Transfer pan to a wire rack; let cool completely in pan, then cut brownies into rectangles. -
Step 5
Melt candy melts or white chocolate in the microwave, stirring every 30 seconds until smooth. Add vegetable oil 1 teaspoon at a time as needed to thin chocolate. Dip brownies in melted chocolate, place on parchment paper and sprinkle with crushed candy canes. Allow to set.
