Candy Cane Brownie
A gooey, chocolate brownie topped with fresh candy cane frosting, then topped again with chocolate ganache. So dense!
Ingredients
Brownie
- 1 cup unsalted butter
- 3 ounces baking chocolate
- 2 cups granulated sugar
- 4 eggs
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1 1/2 cup all-purpose flour
- 1/2 tsp fine sea salt
Frosting
- 1 cup unsalted butter
- 3 cups powdered sugar
- 1 tbsp heavy cream
- 1/2 tsp peppermint extract
- 1/2 cup crushed candy canes
Ganache
- 12 ounces chocolate chips
- 6 tbsp unsalted butter
Instructions
Brownie
- Preheat oven to 350 degrees
- In a small sauce pan melt butter & chocolate
- In a standing mixer combine sugar & eggs. Add chocolate mixture.
- Fold in vanilla and peppermint extract.
- Add flour & salt and mix until just combined
- Pour & spread into a greased 9x13 pan
- Bake for 25 minutes
Frosting
- In a standing mixer, or in a bowl with a hand mixer, whip butter, powder sugar, cream, & extract for 2 minutes
- Fold in candy cane bits
Ganache
- In a microwave safe bowl (I prefer glass) place chocolate chips & butter in the microwave for 30 seconds. Stir. Repeat.
- After 1 minute total, the chocolate should be melted. Continue stirring until all the chocolate clumps are smoothed out.
- If not completely melted, place it back in the microwave for 30 seconds, but be very careful not to burn the chocolate.
Assemble
- While the brownies are still warm, but not hot, cover in mint frosting.
- Drizzle chocolate ganache over the top
- Let cool & set before serving (about 30 minutes)
Nutrition
Calories: 414kcal Carbohydrates: 48g Protein: 2g Fat: 25g Saturated Fat: 16g Polyunsaturated Fat: 1g Monounsaturated Fat: 6g Trans Fat: 1g Cholesterol: 76mg Sodium: 63mg Potassium: 96mg Fiber: 1g Sugar: 40g Vitamin A: 609IU Vitamin C: 0.004mg Calcium: 25mg Iron: 1mg