Dark Chocolate Candy Cane Brownies

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Indulging in the rich, velvety world of chocolate is one of life’s simple pleasures, and when you combine dark chocolate with the festive crunch of candy canes, magic happens. These Dark Chocolate Candy Cane Brownies are not only decadent but also bring a delightful twist to your traditional brownie recipe. With every bite, you’ll experience the intensity of bittersweet chocolate paired with the refreshing minty goodness of peppermint—perfect for gatherings or cozy nights at home.

What Sets This Recipe Apart

What makes these Dark Chocolate Candy Cane Brownies stand out is the layer of flavor and texture. The combination of chocolate bars and cocoa powder creates a deep, rich chocolate flavor, while the crushed peppermint candy canes add a seasonal flair and a satisfying crunch. This recipe is easy to follow and elevates the classic brownie into something truly special, making it a must-try for chocolate lovers and holiday gatherings alike.

What You’ll Gather

• 6 tablespoons unsalted butter – For a rich base that adds moisture.
• 6 ounces bittersweet chocolate chips (I used Ghirardelli) – For that deep chocolate flavor.
• 1/4 cup unsweetened cocoa powder (I used Hershey’s Special Dark) – Enhances the chocolate richness.
• 3/4 cup all-purpose flour – The structure for our brownies.
• 1/4 teaspoon baking powder – Helps the brownies rise slightly.
• 1/4 teaspoon salt – Balances the sweetness.
• 1/2 cup granulated sugar – Sweetens the brownies perfectly.
• 1/2 cup brown sugar – Adds moisture and a hint of caramel flavor.
• 2 large eggs – Essential for binding and richness.
• 1 teaspoon pure vanilla extract – Enhances the overall flavor.
• 3 full-sized peppermint candy canes, crushed – For that delightful minty crunch.
• 2 full-sized (3.17oz) dark chocolate bars (I used Ghiradelli Intense Dark, Midnight Reverie) – For decadent layers of chocolate.

What’s in the Gear List

• Mixing bowls – For combining your ingredients.
• Whisk – To mix your wet ingredients thoroughly.
• Spatula – For folding in the dry ingredients without overmixing.
• 9×9 inch baking pan – The perfect size for thick brownies.
• Parchment paper – To line the baking pan for easy removal.

Dark Chocolate Candy Cane Brownies Made Stepwise

Step 1: Preheat the Oven

Begin by preheating your oven to 350°F (175°C). This ensures that your brownies bake evenly.

Step 2: Prepare the Baking Pan

Line your 9×9 inch baking pan with parchment paper, leaving some overhang. This will make it easy to lift the brownies out once they’re done.

Step 3: Melt the Butter and Chocolate

In a medium saucepan over low heat, combine the unsalted butter and bittersweet chocolate chips. Stir until melted and smooth. Remove from heat and let it cool slightly.

Step 4: Mix in the Sugars

Once the chocolate mixture has cooled, add in the granulated sugar and brown sugar. Whisk until well combined.

Step 5: Add the Eggs and Vanilla

Crack in the eggs, one at a time, whisking thoroughly after each addition. Stir in the pure vanilla extract until the mixture is smooth and glossy.

Step 6: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt.

Step 7: Fold the Dry Ingredients

Gently fold the dry ingredients into the chocolate mixture using a spatula. Be careful not to overmix; a few lumps are okay!

Step 8: Add the Crushed Candy Canes

Stir in the crushed peppermint candy canes, reserving a small amount for topping.

Step 9: Transfer to the Pan

Pour the brownie batter into the prepared baking pan. Spread evenly with a spatula and sprinkle the reserved crushed candy canes on top.

Step 10: Bake

Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

Step 11: Cool and Cut

Allow the brownies to cool in the pan for about 10 minutes, then lift them out using the parchment paper. Let them cool completely on a wire rack before cutting into squares.

No-Store Runs Needed

• Butter and chocolate are pantry staples.
• Most people have sugar and flour on hand.
• Cocoa powder is often found in baking supplies.
• Peppermint candy canes can be substituted with any mint-flavored candy.

Troubleshooting Tips

• If your brownies turn out too cakey, reduce the baking time slightly.
• For extra fudgy brownies, add a little more chocolate or butter.
• Ensure your oven is properly calibrated to avoid undercooking or overcooking.
• If you find the brownies too sweet, balance it with a pinch more salt in the batter.

Save It for Later

The Dark Chocolate Candy Cane Brownies can be stored in an airtight container at room temperature for up to 3 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to a month. They’ll stay deliciously fudgy and flavorful even after freezing!

Handy Q&A

Can I use milk chocolate instead of dark chocolate?

While you can use milk chocolate, it will result in a sweeter brownie. Dark chocolate is recommended for a richer flavor.

What if I don’t have peppermint candy canes?

You can substitute with crushed mint chocolate candies or even omit them for a classic brownie flavor.

Can I make these brownies gluten-free?

Yes! You can replace all-purpose flour with a gluten-free 1:1 flour blend for a gluten-free version of these brownies.

How do I ensure my brownies are fudgy?

Do not overmix the batter, and make sure to bake them just until a toothpick comes out with a few moist crumbs—this keeps them fudgy!

Quick Weeknight Wins

• Heavenly Raspberry Chocolate Mousse Cake With A Silky Finish – For another chocolate indulgence.
• White Chocolate Raspberry Cake – A delightful fruity twist on cakes.

Before You Go

Taking a moment to savor the flavor of Dark Chocolate Candy Cane Brownies is a reminder of the joy that chocolate can bring. Whether you’re making them for a holiday party or simply to enjoy at home, they are sure to impress anyone who takes a bite. So gather your ingredients, follow the steps, and prepare for a deliciously chocolatey treat that embodies the holiday spirit!

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