If you love peppermint and chocolate, these White Chocolate Candy Cane Brownies will quickly become a staple in your holiday goodie recipe box!
Perfect for gifting, holiday parties, family get-togethers, or simply easing you into the Christmas spirit, a rich, chewy brownie is topped with a fluffy layer of white chocolate frosting and garnished with chopped Hershey’s candy cane kisses for a festive take on a classic treat that no one will be able to resist!
WHITE CHOCOLATE CANDY CANE BROWNIES
This brownie recipe adds a seasonal twist to everyone’s favourite treat!
PREP TIME: 25 min BAKE TIME: 35 – 40 min TOTAL TIME: 1 hr 30 min
YIELDS: 16-20 brownies SERVES: 16-20
1/4 c + 2 T butter, melted
1 c + 2 T cocoa powder
3/4 c sugar
1 tsp vanilla extract
1/2 tsp salt
1/3 c flour
1 c Hershey’s candy cane kisses, chopped
WHITE CHOCOLATE BUTTERCREAM
1 bag white chocolate chips
1/2 c whipping cream, or heavy cream
1 c butter
3+ c icing sugar
2 tsp vanilla extract
CAKE: Preheat oven to 350°F. Line an 8″x8″ pan with parchment paper, or grease well.
Melt the butter in a microwave-safe bowl, or in a small saucepan over medium heat; once melted, add cocoa powder and stir until smooth.
Beat in sugar (it will be grainy). Beat in the eggs, one at a time, then beat in the vanilla.
Combine the salt and flour in a separate bowl; add to butter mixture.
Scrape into the prepared pan and bake 30-33 minutes or until a toothpick inserted in the centre comes out clean. Cool completely.
WHITE CHOCOLATE BUTTERCREAM: Place white chocolate in a medium-sized bowl.
In a medium saucepan, bring heavy cream to a gentle boil. Immediately pour over white chocolate. Allow hot cream to melt chocolate; stir until smooth.
In a large mixing bowl, cream together butter and powdered sugar until fully incorporated. (This will take a few minutes.)
Mixing on low speed, pour in white chocolate cream mixture. Increase speed to medium and beat until smooth. Add in salt (if using) and vanilla. Increase speed to fully incorporate. Add more powdered sugar to reach desired consistency.
Refrigerate if not using immediately.
ASSEMBLE: Spread white chocolate buttercream over cooled brownies. Top with chopped candy cane kisses. Let the chocolate buttercream harden somewhat (placing in the fridge speeds up this process) before cutting.
Make-Ahead: Brownies can be made 1-2 days in advance (wrap well and keep at room temperature); the buttercream can be made 3-5 days in advance (store in the fridge in airtight containers); assembled brownies can be made ahead, covered and stored in the fridge for up to 1 week.
If not using buttercream immediately, keep refrigerated. Allow to stand at room temperature for 30 minutes to soften before piping or spreading.
Recipe By: Katrina Lindhorst
Did you make this recipe? Let me know, and feel free to share any thoughts or comments you have – I’d love to hear from you!