Description
Fudgy dark chocolate brownies topped with a thin peppermint white chocolate layer and crushed candy canes.
Ingredients
Scale
- 1/2 cup unsalted butter (113 g)
- 4 oz dark chocolate, chopped (113 g)
- 1 cup granulated sugar (200 g)
- 1/2 cup packed light brown sugar (100 g)
- 2 large eggs plus 1 large egg yolk, room temperature
- 2 tsp vanilla extract
- 1/4 tsp peppermint extract, divided
- 3/4 cup all-purpose flour (90 g)
- 1/3 cup Dutch-process cocoa powder (30 g)
- 1 tsp espresso powder, optional
- 1/2 tsp fine salt
- 6 oz real white chocolate, chopped (170 g)
- 1 tsp neutral oil
- 1/3 cup crushed candy canes (45 g)
Instructions
- Heat the oven to 325°F (163°C). Line one 8-inch square metal pan with parchment, leaving an overhang.
- Melt the butter and dark chocolate together gently. Cool for 5 minutes.
- Whisk both sugars, the eggs, yolk, vanilla, and half the peppermint extract just until combined. Whisk in the warm chocolate mixture.
- Fold in the flour, cocoa, espresso powder if using, and salt until no dry streaks remain. Spread the batter evenly in the prepared pan.
- Bake for 28-34 minutes, until the edges are set and a tester near the center carries moist crumbs. Cool completely in the pan.
- Melt the white chocolate with the oil in short intervals, stirring often. Stir in the remaining peppermint extract.
- Spread a thin layer over the cooled brownie slab and immediately scatter with crushed candy canes. Let set, then lift out and cut into 16 squares.
Notes
Use real white chocolate for the smoothest set. For clean cuts, chill the slab for 20 minutes and wipe a warm, dry knife between slices.