Easy Fudgy Candy Cane Brownies
Easy Fudgy Candy Cane Brownies
Introduction
Get ready to infuse your holiday baking with a touch of minty magic! These Easy Fudgy Candy Cane Brownies are the perfect blend of rich, decadent chocolate and refreshing peppermint crunch. We're talking about a classic fudgy brownie base, swirled with vanilla and topped with a generous layer of crushed candy canes. They're surprisingly simple to make, yet impressive enough for any festive gathering or cozy night in. Prepare for rave reviews – these brownies are an absolute delight!
Ingredients
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips (optional, for extra fudginess)
- 1 cup crushed candy canes (about 10-12 regular size candy canes), divided
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the brownies out later. Lightly grease the parchment paper.
- Melt Butter & Sugar: In a large microwave-safe bowl or a saucepan over low heat, melt the unsalted butter. Remove from heat (if using saucepan) and stir in the granulated sugar until well combined.
- Add Wet Ingredients: Allow the mixture to cool for a few minutes. Then, whisk in the eggs one at a time until fully incorporated. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix; overmixing can lead to tougher brownies. If using, fold in the semi-sweet chocolate chips.
- Pour and Bake: Pour the brownie batter evenly into the prepared baking pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Do not overbake for fudgy brownies.
- Cool and Top: Remove the brownies from the oven and let them cool in the pan on a wire rack for about 10-15 minutes. While still warm, sprinkle about 3/4 cup of the crushed candy canes evenly over the top. The warmth will slightly melt them, helping them adhere.
- Final Chill & Serve: Allow the brownies to cool completely before lifting them out of the pan using the parchment paper overhang. For cleaner cuts and to allow the candy canes to fully set, chill the brownies in the refrigerator for at least 30 minutes before cutting into squares and serving. Sprinkle with remaining crushed candy canes if desired just before serving.
Pro Tips & Notes
- Crushing Candy Canes: Place unwrapped candy canes in a sturdy plastic bag (like a Ziploc) and crush them with a rolling pin or the back of a heavy pan. Aim for a mix of fine dust and small crunchy pieces for the best texture.
- Do Not Overmix: Overmixing the brownie batter develops the gluten in the flour, which can lead to a tougher, cake-like brownie instead of a fudgy one. Mix until just combined.
- Avoid Overbaking: For truly fudgy brownies, pull them from the oven when a toothpick inserted in the center still has moist crumbs attached. If it comes out completely clean, they might be overbaked and dry.
- Clean Cuts: Chilling the brownies completely, especially with the candy cane topping, makes for much cleaner and neater slices. Use a large, sharp knife, warming it under hot water and wiping it clean between each cut for the best results.
- Storage: Store cooled brownies in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze them for up to 2-3 months.
Nutrition Facts (per serving)
- Calories: Approximately 350-400 kcal
- Total Fat: 18-22g
- Saturated Fat: 11-14g
- Cholesterol: 60-75mg
- Sodium: 100-120mg
- Total Carbohydrates: 45-50g
- Dietary Fiber: 2-3g
- Total Sugars: 35-40g
- Protein: 4-5g
Frequently Asked Questions
- Q: Can I use different types of chocolate in the brownies? A: Absolutely! While semi-sweet chocolate chips are recommended, you can experiment with dark chocolate chips for a richer, less sweet brownie, or even milk chocolate for a sweeter profile.
- Q: What if I don't like peppermint or can't find candy canes? A: No problem! These are still fantastic fudgy brownies without the candy canes. You could top them with a simple chocolate glaze, sprinkles, or a dusting of cocoa powder for a different but equally delicious treat.
- Q: How do I make these brownies gluten-free? A: To make them gluten-free, substitute the all-purpose flour with an equal amount of a 1:1 gluten-free baking flour blend (ensure it contains xanthan gum). Follow the rest of the recipe as written.
- Q: Can I reduce the amount of sugar? A: You can try reducing the granulated sugar by about 1/4 to 1/2 cup for a less sweet brownie, especially if you're using sweeter chocolate chips. Be aware that sugar also contributes to the moist, fudgy texture, so a significant reduction might alter the consistency slightly.
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