Ingredients

1/2 cup unsalted butter (112 grams)

6 ounces dark chocolate (170 grams), 50-70% cocoa or semi-sweet

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, for frosting)

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

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

1/4 teaspoon salt (for frosting)

1-2 tablespoons heavy cream or milk (15 ml), 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 on the sides, or lightly grease the pan.

Step 2: Chop the butter and dark chocolate into small pieces and place them in a heatproof bowl. Melt together in the microwave on medium power in 45-second intervals, stirring between each, until smooth. Alternatively, melt over a double boiler.

Step 3: Let the chocolate mixture cool until warm but not hot. Whisk in the sugar, eggs, and vanilla extract until fully combined.

Step 4: Gently fold in the flour, cocoa powder, and salt until no dry clumps remain. If your cocoa is lumpy, sift it before mixing.

Step 5: Pour the batter into the prepared pan and bake for 26-32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Adjust baking time based on your preferred brownie texture.

Step 6: Allow the brownies to cool completely in the pan; this can take a few hours.

Step 7: For the frosting, finely chop the white chocolate and melt it gently in the microwave on medium power, stirring every 45 seconds until smooth. Set aside to cool.

Step 8: In a large bowl, beat the butter until creamy. Add 1 cup powdered sugar, peppermint extract, and salt. Start mixing on low speed, then increase to medium until blended.

Step 9: When the white chocolate is no longer hot, mix it into the butter mixture.

Step 10: Gradually beat in the remaining powdered sugar, about 1/3 cup at a time, alternating with tablespoons of cream or milk, until the frosting reaches your desired consistency and sweetness. Add more peppermint extract if you like a stronger flavor.

Step 11: Once the brownies are completely cool, lift them out of the pan using the parchment paper if used, and place on a cutting board.

Step 12: Spread the frosting evenly over the brownies with a flat knife.

Step 13: Sprinkle crushed candy canes over the frosting. To crush candy canes, place them on a cutting board and lightly bash with a rolling pin.

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

Tips & Variations

Use semi-sweet or dark chocolate with your preferred cocoa percentage for different richness levels.

If you don’t have peppermint extract, skip it or substitute with a small amount of vanilla for a milder flavor.

For a smoother frosting, sift powdered sugar before adding it to the butter.

Try adding chopped nuts, like pecans or walnuts, to the brownie batter for extra texture.

FAQs

Can I use peppermint oil instead of peppermint extract?

Peppermint oil is much stronger and more concentrated than peppermint extract. Use it sparingly, starting with a drop and adjusting to taste, as too much can be overpowering or cause irritation.

How do I prevent brownies from drying out?

Be careful not to overbake; start checking the brownies a few minutes before the minimum baking time. Keep them stored in an airtight container and avoid refrigerating unless necessary, as refrigeration can dry them out.