A rich and chocolatey dessert topped with colorful candy cane. Perfect for the holidays.
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
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.
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.
Bake until top begins to crack and a toothpick inserted into the center comes out with a few moist crumbs attached, 25-30 minutes.
Transfer pan to a wire rack; let cool completely in pan, then cut brownies into rectangles.
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.