Homemade Candy Cane Brownies

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I’m back! And in hopes that you will forgive me for my brief absence, I bear gifts of fudgy, flourless brownies topped with a fluffy peppermint cream cheese frosting and studded with the delicate crunch of candy canes.
Am I forgiven?
So how is it that my kid was perfect for 9 hours straight in the car driving home from Samuel’s parents’ in Montana for Thanksgiving, but the next day when we took a 2 1/2 hour flight to Michigan for my sister’s wedding, he was TERRIBLE?? And also, whyyyy did we have to pick up this awful cold along the way??
The good news: I just discovered that candy canes are great for sore throats. Almost as good as consuming 3 popsicles in one sitting. Not that I would know.
I actually made these for a couple group thing we were going to on Sunday, but everyone ended up being too sick to go so we cancelled. I wish I was a normal adult and would think, “Oh no, we can’t have all these brownies in the house to ourselves!”
In reality, I couldn’t be happier.
    • Candy Cane Brownies 
    • For the brownies:
    • 1 cup white sugar
    • 1 cup brown sugar
    • 3/4 cup butter
    • 4 large eggs
    • 1 teaspoon vanilla
    • 1 teaspoon peppermint extract
    • 1 1/2 cup cocoa powder (I used this dark cocoa)
    • 1/4 teaspoon salt
    • 1/2 cup chocolate chips
    • For the Frosting:
    • 1/2 cup butter (1 stick), softened
    • 4 oz. cream cheese (half package), softened
    • 1 teaspoon peppermint extract
    • 2 1/2 cups powdered sugar
    • 2 tablespoons heavy cream
    • About 5 regular sized candy canes
    • Optional: 1/3 cup chocolate chips and 1/4 cup heavy cream for chocolate drizzle and also more crushed candy canes.
    • Preheat the panggangan to 350°F. Lightly grease a 9×13 inch baking pan.
    • Combine the sugars and butter in a microwave safe bowl and microwave until butter is melted. Add in the eggs and whisk together. Add the vanilla and peppermint extract and beat for 2 minutes.
    • Add the cocoa and salt and blend until smooth. Fold in the chips. 
    • Pour into prepared pan and bake about 25 minutes.
    • Meanwhile, make the frosting.
    • Crush the candy canes and set aside (I put them in a ziploc bag and used a meat pounder).
    • Beat the softened cream cheese and butter together. Add the powdered sugar and peppermint extract and beat until smooth. Add the heavy cream and beat for two minutes. Fold in the crushed candy canes. Frost cooled brownies.
    • You can melt 1/3 cup chocolate chips with 1/4 cup heavy cream in the microwave to drizzle on top if you like. Then you can sprinkle on a few more crushed candy canes. Store in the fridge.