Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup white chocolate chips
- 1/2 cup crushed candy canes (peppermints)
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, allowing the paper to overhang on two sides. In a large bowl, whisk together the melted butter and sugar until combined, then beat in the eggs one at a time.
- Step 2: In a separate bowl, whisk together the flour and cocoa powder. Gradually fold the dry ingredients into the wet ingredients until the batter is just combined and no streaks of flour remain.
- Step 3: Pour the brownie batter into the prepared pan and spread evenly. Bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out with moist crumbs. Let the brownies cool completely on a wire rack.
- Step 4: Once cooled, prepare the topping. Melt the white chocolate chips using a microwave (heating in 30-second intervals, stirring between) or a double boiler until smooth.
- Step 5: Pour the melted white chocolate evenly over the cooled brownies, spreading quickly with an offset spatula. Immediately sprinkle the crushed candy canes over the top before the chocolate sets.
- Step 6: Refrigerate the brownies for at least 30 to 45 minutes, or until the white chocolate layer is completely firm. Use the parchment paper overhang to lift the brownies out of the pan, then slice into squares to serve.
Notes
- Store these festive treats in an airtight container at room temperature for up to 3 days, or refrigerate if you prefer a firmer, crunchier peppermint bark topping.
- Because of the delicate white chocolate bark topping, these are best enjoyed cold or at room temperature, but if you desire a truly decadent warm bite, microwave a single square for no more than 10 seconds.
- For a truly decadent holiday presentation, serve these rich brownies alongside a mug of hot cocoa topped with whipped cream or chilled with a scoop of vanilla bean ice cream.
- Ensure the crushed candy canes are fine (not powdery) and apply them immediately after spreading the white chocolate; this prevents the peppermint from bleeding color into the chocolate before it sets.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American