Easy Peppermint Brownie recipe with white chocolate frosting and crushed candy canes on top. So much goodness!
These peppermint brownies are the bomb. For real.
Oh my goodness, how I love white chocolate covered peppermint brownies. Who knew? I was craving peppermint again after making my peppermint chocolate chip cookies this past weekend, when I came across this recipe for white chocolate and peppermint brownies. The kids and I were watching Elf and I wanted to find something quick to whip up.
Brownies are just inherently less complicated and quicker than cookies, so I opted for these white chocolate and peppermint brownies. The brownie is so so rich and moist and includes 2 cups of chocolate chips.
Top it off with melted white chocolate that hardens after a few hours and you have quite a rich Christmas treat on your hands. I had red and green candy canes sitting around, so decided to crumble those up for a topper. So, so yummy.
As I've mentioned before (like yesterday), I just love peppermint during the holidays. These white chocolate and peppermint brownies are a crowd pleaser. They're, surprisingly, not too sweet given that there are 4 cups of chocolate chips involved in the list of ingredients.
If you are looking for more holiday baking inspiration, you might like these:
Peppermint Chocolate Chip Cookies
Hope you enjoy!
Recipe
White Chocolate and Peppermint Brownies
Easy Peppermint Brownie recipe with white chocolate frosting and crushed candy canes on top. So much goodness!
Ingredients
- 1 cup 2 sticks unsalted butter, plus more for the pan
- 1 ½ cup all-purpose flour (spooned and leveled)
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 12 ounces 2 cups semisweet chocolate, chopped
- 2 cups sugar
- 4 large eggs
- 2 teaspoon pure vanilla extract
- 12 ounces 2 cups white chocolate, chopped
- 2 teaspoon canola oil
- ⅔ cup chopped candy canes (4 full size)
Instructions
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Heat oven to 350° F. Butter a 13x9 inch baking pan. Line with parchment, Butter the parchment paper on both sides.
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In a medium bowl, whisk together the flour, cocoa, baking powder, and salt; set aside.
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In a large microwave-safe bowl, combine the butter and semisweet chocolate. Microwave on high in 30-second intervals, stirring between each, until melted and smooth. Let cool slightly.
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Whisk in the sugar, eggs, and vanilla until smooth.
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Add the flour mixture and mix until just combined. Do not over-mix.
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Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool completely in the pan.
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In a medium microwave-safe bowl, microwave the white chocolate and oil in 30-second intervals, stirring between each, until melted and smooth. Spread on top of the cooled brownies with a spatula. Sprinkle with the candies and let set. (It took a few hours for the chocolate to set)
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Holding the paper overhang, lift the brownies out of the pan and transfer to a cutting board. Cut into squares.
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Store in an airtight container.
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