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)

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

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

1/4 teaspoon salt

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

2 candy canes (crushed)

Instructions

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

Step 2: Chop the 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 at medium power using 45-second intervals, stirring between each, until smooth. Alternatively, melt over a double boiler. Let cool until warm but not hot.

Step 4: Whisk in the sugar, eggs, and vanilla extract until combined.

Step 5: Gently fold in the flour, cocoa powder, and salt until no dry clumps remain. If your cocoa is lumpy, sift it first.

Step 6: Pour the batter into the prepared pan and bake for 26-32 minutes, or until a toothpick inserted comes out with a few moist crumbs, depending on your preferred fudginess.

Step 7: Cool the brownies completely in the pan, which may take a few hours.

Step 8: For the frosting, finely chop the white chocolate and melt in the microwave at medium power in 45-second intervals, stirring until smooth. Let cool.

Step 9: Beat the butter in a large bowl until creamy. Add 1 cup powdered sugar, 1/2 teaspoon peppermint extract, and 1/4 teaspoon salt. Mix on low then medium speed until combined.

Step 10: Stir the melted white chocolate into the butter mixture once it is no longer hot.

Step 11: Gradually add the remaining powdered sugar about 1/3 cup at a time, alternating with tablespoons of cream or milk, until you reach the desired sweetness and consistency. Adjust peppermint extract to taste.

Step 12: Make sure the brownies are fully cooled before frosting. Lift them out of the pan with the parchment paper, if used, and place on a cutting board.

Step 13: Spread the frosting evenly over the brownies with a flat knife. Sprinkle crushed candy canes on top.

Step 14: Slice the brownies with a sharp knife, wiping the blade after each cut for clean slices.

Tips & Variations

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

Be sure to use peppermint extract and not essence to avoid a bitter taste.

For a smoother frosting, sift powdered sugar before adding.

Press candy cane pieces lightly into the frosting to help them stick better.

Try adding a pinch of cinnamon in the brownie batter for a warm holiday twist.

Storage

Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. If refrigerated, let them come to room temperature before serving for the best texture. Leftover brownies can also be frozen for up to 2 months; thaw overnight in the fridge and top with fresh crushed candy canes if desired. Reheat briefly in the microwave to soften the frosting slightly.

FAQs

Can I use regular vanilla instead of peppermint extract in the frosting?

Yes, you can substitute vanilla extract if you prefer a classic flavor, but the distinct peppermint taste is what makes these brownies unique.

How do I get clean slices when cutting frosted brownies?

Use a sharp knife and wipe the blade clean between slices. Chilling the brownies briefly before slicing can also help achieve neater cuts.