Candy Cane Brownies

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Last Updated on November 13, 2019 by Chef Mireille

Candy Cane BrowniesWhat’s one of the best things about the holiday season? Candy Canes. All of a sudden bowls of candy canes are in the office where you work. Go to the bank and they are greeting you with candy cane presents. They come in many different flavors now, but my favorite are still the originals. You can keep the tropical and berry flavored ones and I’ll take the traditional peppermint. Mint and chocolate are one of my favorite combinations. My favorite ice cream flavor is mint chocolate chip and my favorite candy since I was in high school are Andes’ Creme de Menthe – mint filling sandwiched between two pieces of chocolate. So I decided to try this perfect marriage of flavors in a brownie. If you like mint and chocolate together as much as I, you are going to love these fudge Candy Cane Brownies.

Candy Cane Brownie -edit

I ground the candy canes using a coffee/spice grinder. However, if you prefer to leave them more coarse, you can just pulse them in a food processor.

brownie -edit

These brownies are super soft and fudgy with that perfect marriage of chocolate and mint…who can resist?

Fudge Brownie -edit

 

Candy Cane Brownies

Candy Cane Brownies
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Candy Cane Brownies

fudgy brownies with minty candy cane flavors
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Dessert
Cuisine: Continental
Servings: 16 people

Ingredients

  • 1 cup unsalted butter
  • 8 oz. chocolate
  • 1 1/4 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 tablespoons crushed candy canes about 9 mini candy canes

Instructions

  • Preheat oven to 350 F. Spray a square baking dish with non stick spray. Line with parchment paper.
  • Using a double boiler, melt butter and chocolate.
  • In a bowl, combine flour, baking powder and salt. Whisk to blend well.
  • In a large bowl, combine sugar, eggs and vanilla. Beat well. Add chocolate and mix until well combined.
  • Add flour until thoroughly combined.
  • Transfer to prepared baking pan. Sprinkle candy cane crush on top. Bake for 50-60 minutes, until brownies have set and toothpick inserted comes out almost clean.
  • Cool completely before inverting the pan onto a cutting board. Peel off parchment paper. Flip over.

Notes

I used 88% cacao chocolate, but you can use any semi-sweet or unsweetened dark chocolate. At least 60% cacao would be best.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!

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Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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