Lingering candy canes still remain from the holidays and I can’t find it in me to toss them. A wintry rainy Sunday calls for peppermint brownies. My eleven-year-old gladly volunteered to smash the candy canes as long as she could occasionally sample several pieces.
Chocolate and mint together are an amazing duo…really one of the most perfect dessert pairings. The freshness of the mint mixes so well with the sweet richness of the chocolate. We used two types of candy canes and two types of chocolate…really it’s about what you have left over from the holidays.
- 2 sticks unsalted butter (cut into small pieces)
- 1 1/2 lb of chocolate (we used Hershey’s dark chocolate and left over Hershey’s candy cane kisses)
- 4 large eggs
- 2 cups packed dark brown sugar
- 3/4 cup flour
- 1 tsp. fine sea salt
- 4 candy canes (crushed)
- Preheat the oven to 350°. Butter your favorite brownie pan.
- In a double boiler, combine chocolate with the butter. Stir until melted. If you’re eleven-years-old, you’ll want to use your Gryffindor spatula to do this!
- Scrape the chocolate into another bowl and let cool slightly.
- In a medium bowl, whisk the eggs with the brown sugar until combined. Whisk in the chocolate-butter mixture until glossy and thick.
- Add flour and salt into the bowl and stir until mixed.
- Spread the brownie batter in the prepared baking pan.
- Sprinkle the crushed candy canes on top and bake for 30 minutes.
The crunchy bits of candy canes and the gooey chocolate can’t be beat!