*This post may contain affiliate links. Please see my disclosure for more details!*
Chocolatey, minty, delicious candy cane brownies! Perfect for Christmas.
Candy cane brownies
So, its obvious that I utterly adore brownies, and like why would you not? Super chocolatey and gooey delightful chocolate brownies… but with a minty twist. I simply adore anything thats made of chocolate, but I realise its not everyone’s cup of tea.
However, if it isn’t, you probably won’t like this post. If you also aren’t a massive fan of the mint chocolate combination, you probably won’t like this post…. however, ITS SO DELICIOUS. I went full on candy cane overload with a mini candy cane on each brownie, with candy cane sprinkles, other sprinkles, and some mint extract in the brownies themselves.
Mint and chocolate recipes
I’ve got Mint Oreo brownies and Mint Aero brownies already on my blog, but as they are green minty colour themed, I felt like they didn’t really suit the candy cane colours as mine were red and white. Therefore, I’ve made these a few times, some with normal milk chocolate chips and peppermint extract, and others with mint flavoured chocolate and both ways work well.
I have always thought that sometimes brownies can look a bit mediocre, even though it tastes utterly insane. Therefore, the chocolate drizzle had to happen. We all know that I adore a chocolate drizzle, so brownies are just a perfect bake to combine that all with.
Chocolate OVERLOAD. It is of course an optional thing, but its the best way to stick the candy canes to the brownies without them falling off! I found my mini candy canes in a garden centre in a conveniently sized packet of 16, but supermarkets do often sell them. If not, you could easily use large ones chopped up, or anything else you fancy!
Christmas themed baking
I just love making something look Christmas themed. I realise I utterly adore brownies, and I’m sure that a lot of you do as well. I realise I keep banging on about how much I love them, but just LOOK AT THEM! Christmas and chocolate in a nutshell. Heaven. YUMMY. Enjoy!
Candy Cane Brownies!
- 200 g unsalted butter
- 200 g dark chocolate
- 3 large eggs
- 275 g caster sugar
- 90 g plain flour
- 35 g cocoa powder
- 2 tsps peppermint extract
- 250 g milk chocolate (chunks/chips)
- 100 g milk chocolate (melted)
- 16 mini candy canes
- Preheat your oven to 180C/160C Fan and line a 9″ square baking tray with parchment paper.
- Melt together the butter, and dark chocolate in a heatproof bowl over a pan of boiling water, on the microwave for 1-2 minutes until melted. Leave to the side to cool to room temperature!
- Using an electric whisk/stand mixer, whisk together the eggs & caster sugar for a few minutes until the colour has turned pale, is very mousse like, and is double the original volume of the amount of eggs + sugar! You will know its done because when you lift the whisk up out of the mix it should leave a trail for a couple of seconds before disappearing!
- When whisked, pour the cooled chocolate mix over the egg mixture, with the peppermint extract, and fold together carefully. It might take some time, but be patient – you don’t want to knock out the air you made up on the previous step!
- Once completely combined, sift the cocoa powder and plain flour on top of the chocolate mix and then fold together again – still be careful to not knock out the air!
- Once combined well, fold through the chocolate chips and pour into the prepared tin – bake in the oven for 25-30 minutes! Once baked, leave to cool in the tin completely.
- Once cooled, drizzle over the melted chocolate. Add a candy cane to what will be each piece, sprinkle over some Christmas sprinkles and let the chocolate set.
- Cut the brownies into squares (I did 16) and then ENJOY!!
- Warm these up in the microwave and serve with some ice-cream, a delicious dessert for any occasion!
- Depending on your ovens, or how you mixed the brownies up, some can take up to an hour to bake successfully. I’ve never fully understood why, but don’t give up if they’re not done after 40 minutes – cover with foil and continue to bake for longer. I poke a skewer through them and wait till its mostly clean, and the mixture doesn’t wobble in the tin.
- These will last in an airtight container for 1-2 weeks!
Find my other recipes on my Recipes Page!
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.