Have you joined a Christmas baking exchange? I have and I just love it! I love the idea of swapping recipes and traditions and goodies with friends and family just in time for the holidays. The brownie recipe that I am sharing today is PERFECT for baking exchanges because one batch creates a lot of bars and there are not a lot of complicated steps to making them. You are going to love these Candy Cane Brownies!
Each batch makes approximately four dozen brownie bars cut into 1.5×1.5 squares. Three batches of brownies should yield twelve dozen candy cane bars. This is perfect for our annual baking exchange where each baker is asked to bring 12 dozen goodies.
- 1⅓ cups flour
- 1 tsp baking powder
- 1 tsp salt
- 1 cup butter or margarine
- 1 cup cocoa powder
- 2 cups sugar
- 4 eggs
- 1 tsp vanilla
- 1 ½ tsp peppermint extract
- ½ cup crushed peppermint candy canes
- (reserve 1 Tbsp crushed candy cane for topping)
- Combine flour, baking powder and salt in a small bowl. Set aside.
- Melt butter and mix with cocoa.
- Add eggs, vanilla and peppermint extract.
- Add sugar.
- Carefully add flour mixture and combine well.
- Fold in crushed candy canes.
- Pour batter into a greased 9x13 pan, spread and smooth with a spatula, sprinkle with remaining candy cane and bake at 350 for 30 minutes.
- Allow to completely cool before removing from pan and cutting into squares.
Be sure to allow the brownie to completely cool before cutting. I even put ours in the refrigerator. Once it is cool, carefully pop it out of the baking pan and lay it on a cutting board. Using a large knife cut the brownie into bars. I use our largest kitchen knife (not serrated) and cut with a chopping motion (like a paper cutter) and wipe my blade clean between slices. This allows you to get clean, crisp edges and helps to prevent the brownie from sticking.
I mean, how festive are these?! And they taste delicious too! A perfect brownie with hints of candy cane and peppermint.