I’ve got a dead simple, no fuss recipe for you today. Are you ready for it?!?!
The secret to these Easy Peppermint Candy Cane Brownies is a box brownie mix.
Yup. I went there.
I’m not above a few kitchen shortcuts every now and again. And box brownie mixes have come a long way over the years. Sometimes, I think I even prefer box brownies over homemade ones! So I’m happy to use a box mix when the situation calls for it. They are a great tool to keep in your toolkit for days when you’re (1) busy, (2) stressed, (3) short on time, or (4) all of the above. And you just want a damn brownie. There is no shame in this game.
But since we’re still bakers (yes we are!), we’re going to add a few simple ingredients to make our box brownies taste more like homemade. And we’re also going to finish them with a decadent chocolate ganache and a sprinkle of crushed peppermint candies/candy canes. Because you know. It’s Christmas. And we’re being festive.
To make these Easy Peppermint Candy Cane Brownies, start with your favorite box brownie mix that can be baked in a standard square baking pan. You’ll also need whatever other ingredients the package instructions call for (usually water, oil and 1-2 eggs). Mix it up like you normally would, adding in instant espresso powder, vanilla extract, peppermint extract and crushed peppermint candies/candy canes to the batter. Bake them up like normal, being careful not to overbake them. A slightly underdone box brownie tastes WAY better than one that’s overdone. Think fudgy and moist. Yum!
Once the brownies have completely cooled, make the two-ingredient chocolate ganache (all done in your microwave!), spread it out into an even layer on top of the brownies and then sprinkle with more crushed peppermint candies/candy canes. And that’s it! You’ll be enjoying these decadent Easy Peppermint Candy Cane Brownies in no time! They are a fabulous last-minute treat for the Holidays!
Cheers,
Liz
Easy Peppermint Candy Cane Brownies
Ingredients
For the Brownies:
- Your favorite box brownie mix with water, oil and egg amounts according to package instructions
- 1 tsp. instant espresso powder
- 1/2 tsp. vanilla extract
- 1/2 tsp. peppermint extract
- 1/4 cup crushed peppermint candies/candy canes
For the Topping:
- 1 1/2 cups semi-sweet chocolate chips
- 4 tablespoons heavy cream
- 1/4 cup crushed peppermint candies/candy canes
Instructions
- Pre-heat your oven to 350 degrees.
- Line an 8 X 8-inch baking pan with parchment paper, leaving about an inch hanging over the sides, and spray it lightly with non-stick cooking spray. Set aside.
- Mix the brownie batter according to the package instructions, using the water, oil and egg amounts specified on the package. In addition, stir in the instant espresso power, vanilla extract, peppermint extract and crushed peppermint candies/candy canes.
- Pour the batter into your prepared baking pan. Transfer to your pre-heated oven and bake the brownies according to the package instructions, testing for doneness using a toothpick inserted into the center of the brownies. It should have a few moist crumbs sticking to it, but it shouldn’t be wet. When in doubt, err on the side of slightly underbaked.
- Once the brownies are done, remove the baking pan from your oven and set it on a wire rack to cool. Allow the brownies to cool completely in their baking pan.
- Once the brownies are cooled, add the chocolate chips and heavy cream to a microwave safe bowl. Microwave in 30 second intervals, stirring well in between, until the chocolate chips are completely melted and the mixture is smooth. Pour the chocolate mixture over the cooled brownies, spreading it out into an even layer. Then top with the crushed peppermint candies/candy canes.
- Place the brownies in your refrigerator to set the topping, about 30 minutes. Then lift the brownies out from their baking pan using the overhanging sides of the parchment paper. Slice into squares and enjoy.
- Brownies can be stored in an airtight container at room temperature for 4-5 days.
