Candy Cane Brownies
Calories: 10854kcal
Ingredients
- 2 Tablespoons instant coffee
- 1/4 cup water
- 1 cup butter unsalted, melted
- 2 Tablespoon canola oil
- 1 ¼ cup sugar
- 1 cup light brown sugar packed
- 4 eggs large
- 1 Tablespoon peppermint extract
- 1 cup flour all-purpose
- 1 cup cocoa powder
- ¾ Teaspoon salt
- ½ Teaspoon baking powder
- 1 ½ cup semi sweet chocolate chips
- 1 cup crushed peppermint candy or candy canes
Frosting Ingredients
- 1 cup unsalted butter unsalted and softened
- 3 cup powdered sugar
- 3 Tablespoons heavy whipping cream
- 2 Tablespoons peppermint extract
- 1 cup peppermint candy crushed
Instructions
- 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.
- In a large bowl, whisk together the melted butter, oil, and white and brown sugars.
- Whisk in the eggs and peppermint extract.
- In a large mixing bowl whisk together the flour, cocoa, salt and baking powder.
- Gradually whisk in the dry ingredients into the wet ingredients.
- Fold in 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.
- 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.
- Fold in the crushed peppermint candies.
- Spread frosting evenly over cooled brownies.
Nutrition
Calories: 10854kcal | Carbohydrates: 1449g | Protein: 75g | Fat: 546g | Saturated Fat: 318g | Cholesterol: 1709mg | Sodium: 3788mg | Potassium: 4214mg | Fiber: 54g | Sugar: 1152g | Vitamin A: 13092IU | Calcium: 816mg | Iron: 40mg