Make these fudgy brownies with a white chocolate and dark chocolate peppermint bark layer, topped with crunchy candy canes. They're quick to make and make an impressive holiday treat to share.
Ingredients
Brownies
5tablespoonunsalted buttermelted
1 ¼cupsgranulated sugar
3largeeggsroom temperature
1teaspoonvanilla extract
⅓cupvegetable oil
¾cupunsweetened cocoa
½cupall-purpose flour
¼teaspoonbaking soda
1tablespooncornstarch
¾cupsemi-sweet chocolate chips
Peppermint Bark
1 ½cupswhite chocolatechips or chopped
¼cupdark chocolatechips or chopped
2teaspooncoconut oildivided
¼teaspoonpeppermint extract
½cupcandy canescrushed
Instructions
Brownies
Preheat the oven to 325 degrees F. Line an 8x8 inch metal baking dish with parchment paper. Set aside.
In a large mixing bowl, whisk together the melted butter, granulated sugar, eggs and vanilla until combined.
Add the oil and cocoa powder. Mix until combined.
Fold in the flour, baking soda, and cornstarch with a rubber spatula until completely combined.
Fold in the chocolate chips.
Pour into the prepared pan and spread into an even layer. Bake for 30-35 minutes or until the brownies are set or an inserted toothpick comes out with some moist crumbs.
Remove from the oven. Set aside.
Peppermint Bark
Place the white chocolate and 1 ½ teaspoons coconut oil in a microwave safe bowl and heat, stirring every 30 seconds until melted.
Stir in peppermint extract.
In a separate microwave safe bowl, add the dark chocolate and ½ teaspoon coconut oil, and heat stirring every 30 seconds until melted.
Pour the melted white chocolate over the brownies and smooth into an even layer.
Drizzle the dark chocolate over top of the white chocolate layer and use a knife to create swirls.
Generously sprinkle with crushed candy canes.
Place in the refrigerator for 20 minutes before slicing and serving to allow the peppermint bark layer to firm up.
Notes
Quality Ingredients: Use high-quality chocolate and cocoa powder for a rich, deep flavor. The better the chocolate, the better the brownies.
Correct Measurements: Be precise with your measurements, especially for flour and sugar. Baking is a science, and the right ratios are key.
Room Temperature Ingredients: Bring ingredients like eggs and butter to room temperature before mixing. This ensures a smoother batter and more even baking.
Don't Overmix: Once you add the flour, mix just until combined. Overmixing can lead to tough brownies.
Use the Right Pan: The material of your pan can affect baking time and brownie texture. A light-colored metal pan is usually a good choice.
Parchment Paper Is Helpful: Line your pan with parchment paper for easy removal and clean cuts.
Check for Doneness: Use a toothpick to check doneness. It should come out with a few moist crumbs clinging to it, not completely clean.