Ingredients

1/2 cup unsalted butter (112 grams)

6 ounces dark chocolate (170 grams) (50-70%, or semi-sweet works too)

1 cup granulated sugar (200 grams)

2 large eggs

2 teaspoons vanilla extract

2/3 cup all-purpose flour (83 grams)

3 tablespoons cocoa powder (17 grams)

1/4 teaspoon salt

3 ounces white chocolate (85 grams)

1/2 cup unsalted butter (112 grams) for frosting

1-2 cups powdered sugar (110-220 grams)

1/2 – 1 teaspoon peppermint extract (NOT peppermint essence)

1/4 teaspoon salt (for frosting)

1-2 tablespoons heavy cream (15 ml) or milk (if needed)

2 candy canes (crushed)

Instructions

Step 1: Preheat your oven to 350°F (180°C). Line an 8×8 inch (20×20 cm) pan with parchment paper, leaving an overhang for easy removal, or lightly grease the pan.

Step 2: Chop the 1/2 cup butter into pieces and finely chop the dark chocolate. Place both in a heatproof bowl.

Step 3: Melt the butter and chocolate together in the microwave using 45-second intervals on medium power, stirring in between until smooth. Alternatively, melt over a double boiler.

Step 4: Let the mixture cool slightly until warm but not hot.

Step 5: Whisk in the granulated sugar, eggs, and vanilla extract until well combined.

Step 6: Gently fold in the flour, cocoa powder, and salt until no dry clumps remain. Sift the cocoa powder first if it is lumpy.

Step 7: Pour the batter into the prepared pan and bake for 26-32 minutes. Test by inserting a toothpick; it should come out with a few moist crumbs depending on desired fudginess.

Step 8: Allow the brownies to cool completely in the pan; this may take a few hours.

Step 9: For the frosting, finely chop white chocolate and melt it gently in the microwave on medium power in 45-second bursts, stirring until smooth. Let cool.

Step 10: Beat 1/2 cup butter until creamy. Add 1 cup powdered sugar, 1/2 teaspoon peppermint extract, and 1/4 teaspoon salt. Mix on low speed, then increase to medium until combined.

Step 11: Once white chocolate is no longer hot, blend it into the butter mixture.

Step 12: Gradually add remaining powdered sugar in 1/3 cup increments, alternating with 1 tablespoon of cream or milk, until frosting reaches desired sweetness and consistency.

Step 13: Optionally, add extra peppermint extract for stronger flavor.

Step 14: Ensure brownies are completely cooled. Lift them out of the pan using the parchment overhang if lined.

Step 15: Spread the frosting evenly over the brownies with a flat knife.

Step 16: Sprinkle the crushed candy canes on top. Crush candy canes by placing them on a cutting board and gently bashing with a rolling pin.

Step 17: Slice brownies with a sharp knife, wiping the blade between cuts for clean slices.

Tips & Variations

Use semi-sweet chocolate if you prefer a slightly sweeter brownie base.

Sift cocoa powder before mixing to avoid lumps in the batter.

If you don’t have peppermint extract, omit it or substitute with a small amount of mint flavoring, but avoid peppermint essence as it’s too strong and bitter.

For a dairy-free option, substitute butter with vegan margarine and use a dairy-free milk alternative in the frosting.

The crushed candy canes add crunch and flavor; save some whole pieces to press into the edges for added decoration.

FAQs

Can I use peppermint essence instead of peppermint extract?

It’s best to use peppermint extract because essence tends to be very strong and can make the frosting bitter. Extract provides a purer, more balanced peppermint flavor.

How do I know when the brownies are done baking?

Insert a toothpick into the center of the brownies. It should come out with a few moist crumbs for a fudgy texture. If it comes out wet with batter, bake a few minutes longer and test again.