Candy Cane Brownies

5 from 2 votes

Course: Dessert

Cuisine: American

Calories: 10854kcal

Preheat oven to 350. Spay a 9 x 13 baking dish with non-stick cooking spray.
In small mixing bowl, whisk together instant coffee and hot water. Stir to combine and set aside.
2 Tablespoons instant coffee, 1/4 cup water
In a large bowl, whisk together the melted butter, oil, and white and brown sugars.
1 cup butter, 2 Tablespoon canola oil, 1 ¼ cup sugar, 1 cup light brown sugar
Whisk in the eggs and peppermint extract.
4 eggs, 1 Tablespoon peppermint extract
In a large mixing bowl whisk together the flour, cocoa, salt and baking powder.
1 cup flour, 1 cup cocoa powder, ½ Teaspoon baking powder, ¾ Teaspoon salt
Gradually whisk in the dry ingredients into the wet ingredients.
Fold in chocolate chips.
1 ½ cup semi sweet chocolate chips
Pour batter into the prepared baking pan and sprinkle one cup of the crushed candy canes on top and gently press into the top. This step can be omitted if you prefer to have the candy canes just in the icing.
1 cup crushed peppermint candy
Bake for 25-30 minutes.
Allow to cool completely
Frosting Directions:
Using a standing mixer, beat the butter, powdered sugar, heavy whipping cream, and peppermint extract until light and fluffy. Stiff peaks should form.
1 cup unsalted butter, 3 cup powdered sugar, 3 Tablespoons heavy whipping cream, 2 Tablespoons peppermint extract
Fold in the crushed peppermint candies.
1 cup peppermint candy
Spread frosting evenly over cooled brownies.