- Difficulty 1
- Prep Time 15 mins
- Cook Time 30 mins
- Makes 12 to 16 brownies
Robust, malty porter and a hit of peppermint extract ensure that these fudgy squares will be on repeat throughout the festive season. Crushed candy canes, sprinkled over the hot-out-of-the-oven brownies, melt ever so slightly and add a bit of crunch. And because this recipe starts with your favourite boxed mix, it’s a simple, fun holiday baking project.
- 1 440 g package chocolate brownie mix with chocolate chunks
- 1/3 cup (80 mL) porter
- 1/3 cup (80 mL) canola or vegetable oil
- 1 large egg
- 1/2 tsp (2.5 mL) peppermint extract
- 1/4 cup (60 mL) crushed peppermint candy canes (see tips)
- 1. Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving 1-inch overhang for handles; set aside.
- 2. Pour brownie mix into a large bowl. In a small bowl, whisk together porter, oil and egg until blended. Pour over dry mix and stir until moistened and no streaks remain. Spread in prepared pan, smoothing top.
- 3. Bake in preheated oven until a toothpick inserted in centre comes out clean, 30 to 35 minutes. Transfer pan to a wire rack and sprinkle crushed candy canes overtop immediately. Let cool completely.
- 4. Using parchment paper handles, transfer brownies to a cutting board. Peel off paper. Cut into 12 to 16 squares. Brownies will keep in a tightly sealed airtight container at room temperature for up to 3 days.
- How about mint-ganache-topped brownies? Reduce candy cane topping by about half and set aside (rather than sprinkling over warm brownies). Very finely chop 60 g semisweet chocolate and place in a small heatproof lidded bowl or dish. In a small saucepan, bring 1/4 cup (60 mL) 35% cream to a gentle simmer over low heat. Immediately remove from heat and pour over chocolate; gently swirl to combine and cover with lid. Let stand, without stirring, for 5 minutes. Add 1/8 tsp (0.5 mL) peppermint extract and stir until chocolate is melted and smooth. Let stand at room temperature until cooled and thickened, about 2 hours. Spread over cooled brownies and sprinkled with reserved crushed candy canes. Cut into squares.
- For the prettiest finish, strain crushed candy cane pieces through a fine-mesh sieve and discard dust. Chunks melt better and won’t disappear into the brownie surface.