Candy canes add a minty crunch to these Double Chocolate Peppermint Brownies. With layers of cake-like brownie and peppermint buttercream topped with rich chocolate fudge and a sprinkle of crushed candy canes, you'll want to add this festive treat to your holiday dessert table!
¾cup(225grams)chocolate syrup, homemade or store bought, see Recipe Notes
For the peppermint buttercream
8(48grams)small candy canes, crushed
1cup(113grams)powdered sugar, sifted
¼cup(57grams)unsalted butter, softened
1½teaspoons(1½teaspoon)water
¼ to ½teaspoon(¼ to ½teaspoon)peppermint extract, or to taste, see Recipe Notes
3drops(3drops)red food coloring, optional
For the chocolate fudge topping
3ounces(88grams)dark chocolate wafers, chopped solid chocolate bar, or chocolate chips (½ cup)
3tablespoons(44grams)unsalted butter
Instructions
Make the brownie base: Preheat the oven to 350 °F. Spray an 8- x 8-inch baking pan with baking spray, line with parchment paper, then spray the paper.
In a medium bowl, cream the butter and sugar together until smooth. Add the flour, eggs, and chocolate syrup and mix just until no lumps remain (the batter will be thin).
Pour the batter into the prepared pan and bake for 20 to 25 minutes or until top springs back when lightly touched (the top may still appear wet).
Cool the brownie completely in the pan by bringing it to room temperature for 30 minutes, then chill in the refrigerator for another 15 minutes.
Make the peppermint buttercream layer: While the brownie layer is chilling, place the unwrapped candy canes into a ziplock bag and pound with a meat mallet until crushed.
Sift the powdered sugar into a small bowl. Add the butter, water, and peppermint extract and beat until smooth.
If desired, stir in the red food coloring. Add 1 to 2 teaspoons of crushed candy canes to the buttercream and mix until well combined.
When the brownie layer is thoroughly chilled, spread the buttercream evenly on top with a small offset spatula. Sprinkle on additional crushed candy canes. Chill the cake until the buttercream layer is firm, about 30 minutes.
Make the chocolate fudge topping: In a small microwave-proof bowl, melt the chocolate wafers with the butter on HIGH for about 60 to 90 seconds or until the chocolate is mostly melted (heat additionally at 20 second increments if needed). Stir until the mixture is smooth.Alternatively, add the chocolate and butter to a saucepan or large bowl set above 1-inch of simmering water, being careful that the bottom of the pan or bowl isn't sitting in the water itself and being careful that no water gets in the chocolate. Stir until the mixture is smooth.
When the buttercream layer is firm, pour on the chocolate mixture and spread it evenly using a small offset spatula. Sprinkle on the remaining crushed candy canes. Chill the dessert until the chocolate fudge is set, about 30 minutes.
Remove the brownie slab from the baking pan using the parchment paper as a sling and cut it into sixteen 2- x 2-inch squares. In order to get clean cuts, dip a serrated knife into hot water and wipe dry between each cut.
Storage instructions: Store the squares in an airtight container in the refrigerator for up to a week. Serve them chilled for the best texture, and enjoy the minty goodness!
For longer storage, wrap the chilled squares in two layers of plastic wrap, then a layer of foil (or put in a ziplock bag) and keep in the freezer. Allow them to defrost on the counter for 30 minutes before serving.
Make-ahead instructions: You can store both the chilled baked brownie base, wrapped tightly in plastic wrap, and the peppermint buttercream, stored in an airtight container, in the refrigerator a few days ahead. Allow the buttercream to come to room temperature, then stir to smooth it out before using.
Notes
Making homemade chocolate syrup is very quick and easy, and only uses 5 ingredients. It tastes just like what you can buy at the store without all the preservatives.Peppermint extract can quickly ruin a dessert if you use too much. Start the buttercream with ¼ teaspoon of the extract, then taste to see if you'd like more. Also, remember that chilling will dampen the flavor a bit.You can doubled the ingredient amounts and bake the brownie layer in a 9- x 13-inch baking pan for 25 to 30 minutes. Cut the brownies into 24 squares.