Baking these brownies is a round cake pan makes for easy cutting into triangles. We doubled down on the minty flavor with our Peppermint Extract. A candy cane tree trunk is the finishing touch.
Time: 1 hr
Makes 16 BrowniesRating
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Loading...| 2 sticks butter melted and cooled a bit | |
| 1.5 cups granulated sugar | |
| 1 tsp Pure Vanilla Extract | |
| 1/2 tsp Peppermint Extract | |
| 3 eggs | |
| 1 1/4 cups all-purpose flour | |
| 1/2 cup cocoa powder | |
| 1 tsp Baker's Salt | |
| 1/2 tsp baking powder | |
| 3/4 cup semi-sweet chocolate chips | |
| Sixteen candy canes | |
| Frosting or melted almond bark | |
| crushed candy canes & sprinkles for decorating |
| 1. | Preheat the oven to 350°F. Spray two 8-inch round cake pans with nonstick spray. Line with parchment. Spray the parchment. |
| 2. | Stir together the butter, granulated sugar, extracts and eggs in a medium bowl. In another bowl, whisk together the flour, cocoa powder, salt and baking powder. |
| 3. | Add the dry ingredients to the wet ingredients and stir until just combined. Stir in the chocolate chips and divide the batter between the prepared pans. Smooth the tops. |
| 4. | Bake until the brownies pull away from the edge and a toothpick inserted in the center comes out clean, 35 to 40 minutes. |
| 5. | Let the brownies cool fully in the pans on cooling racks. Cut each circle into 8 equal triangles with a knife. Use a small offset spatula or pie server to lift each triangle out of the pan. |
| 6. | Decorate with frosting or melted almond bark. Use sprinkles & crushed candy canes to decorate. Press a piece of the straight section of a candy cane to create the trunk. |
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