These rich dark chocolate Brownies are topped with cream cheese frosting, a drizzle of chocolate sauce, and candy cane bits to make them the perfect holiday treat!
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It took me a while to perfect this brownie recipe. I've always been a big brownie fan - there is nothing better than a fudgy, chewy dark chocolate brownie!
The secret to these brownies is the addition of some espresso powder. Espresso makes the chocolate stronger and more intense, giving these brownies a real flavor pop. Add a little more chocolate in the form of ganache and top them with some crushed candy cane for a bit of crunch, giving you a festive holiday dessert.
Contents:
Ingredient Notes
The full list of ingredients and quantities can be found in the recipe card below.
- Dark or semi-sweet chocolate chunks/chips: Any type of high-quality baking chocolate will work for this recipe.
- Unsalted butter: Since you will be adding salt to the batter, make sure you use unsalted butter.
- Sugar: You will need both granulated and confectioner's (powdered) sugar.
- Cocoa powder: I recommend using Dutch Process cocoa powder, however, since these brownies have no baking powder or baking soda, you can substitute for natural cocoa powder.
- Cream cheese: Use block style, full fat cream cheese for the best results.
- Eggs: You want large eggs for this recipe.
- Heavy whipping cream: Don't be tempted to substitute half and half or milk - you'll end up with a lumpy mess. Trust me, I've tried it!
- Espresso Powder: This powder is a must for anyone who loves chocolate and loves to bake. It really brings out the richness in the chocolate and makes it pop.
- Small candy canes: You could also use peppermint candies but candy canes are easier to break into small pieces.
- Pantry staples: Vanilla extract, all-purpose flour, sea salt
How to make this recipe
Since there are a few layers to these brownies, there are a few steps in the recipe. But don't worry, it's not complicated. The brownies themselves are an easy, one-bowl recipe!
Step 1 | Melt the chocolate. The first step is melting the chocolate, which is easily done in the microwave. Use a microwave-safe bowl and melt the chocolate in 30-minute increments, stirring after each time.
Step 2 | Make the brownie batter. Once the chocolate is melted, you'll add in the other brownie ingredients - sugar, cocoa, espresso powder, vanilla, eggs and finally the flour. Mix until everything is combined. This makes a really thick batter.
Step 3 | Bake the brownies. Spread the batter into an 8x8 baking pan. Then into the oven goes the baking pan.
Step 4 | Make the frosting. Before you can add the frosting the brownies need to be fully cooled, so I usually make them at least 2 hours before I want to serve them. You can even make the brownies the day before. For the frosting, you'll combine the butter, cream cheese and sugar and beat it with a hand mixer to create a nice, fluffy frosting layer.
Step 5| Make the ganache. Add the chocolate and heavy cream to a small microwave-safe bowl and microwave for 45 seconds. Remove the bowl from the microwave and whisk together until all of the chocolate is melted.
Step 6 | Assemble the brownies. Slice the brownie into two pieces in the pan and carefully remove and place on a serving platter or plate. Spread the frosting on the brownies and then slice them into squares. Drizzle the chocolate over the sliced brownies and top with the candy cane bits.
Make ahead Tip: Since the brownies need several hours to cool before frosting them, I often make them a day ahead of time if I'm serving them for a party or other event. After they have cooled, you can leave them in the pan and wrap them with plastic wrap.
Frequently asked questions
If you have both the ideal choice for brownies is a metal baking pan, however, if glass or ceramic is your only choice that will work too. If using a glass pan you may want to reduce the oven temperature by about 25°F. Check out this article from The Kitchn if you want to know more about which type of pan is best to use in different situations.
Both baking powder and baking soda are leavening agents and create a cakier result. We want these brownies to be dense and fudgy so neither are used in this recipe.
Recommended tools
Metal 8x8 Baking Pan - As I mentioned, a metal pan is ideal for baking brownies. This non-stick version from William's Sonoma is the one I currently use. It prevents most things from sticking and cleans up easily.
More dessert recipes
If you are looking for more holiday dessert recipes check out these reader favorites:
- Espresso Pot de Creme. This classic dessert gets a bit of a twist from the addition of espresso powder which intensifies the chocolate flavor in this creamy, decadent dessert!
- Gingerbread Pumpkin Cheesecake Bars. These rich, creamy Pumpkin Cheesecake Bars get an added flavor pop from the spicy gingerbread crust making them the ideal holiday dessert.
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Peppermint Candy Cane Dark Chocolate Brownies
Ingredients
For the brownies
- 3 ounces dark or semi-sweet chocolate chunks/chips
- ½ cup unsalted butter
- 2 cups sugar
- ⅓ cup cocoa powder
- 1 tablespoon espresso powder
- 2 teaspoons vanilla extract
- 3 large eggs
- ⅔ cup all-purpose flour
- ½ teaspoon sea salt
For the frosting
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 ½ cups confectioners' sugar
- ½ teaspoon vanilla extract
For the ganache
- ½ cup dark chocolate chunks/chips
- ¼ cup heavy whipping cream
- 4 small candy canes, broken into small pieces
Instructions
- Heat the oven. Preheat the oven to 350°F and spray an 8x8 pan with baking spray.
- Melt the chocolate. Add the butter and chocolate chunks to a large, microwave safe bowl. Heat for 30 seconds on high power. Remove and stir. Heat for another 30 seconds. Stir again until the chocolate is completely melted.
- Make the batter. Add the sugar to the melted chocolate. Stir until combined. Add the cocoa, espresso powder and vanilla. Stir again until combined. Add the eggs one by one, stirring after each addition. Add the flour and salt, stir until incorporated. The batter will be very thick.
- Bake the brownies. Spread the batter into the prepared baking pan. Bake for 30-40 minutes or until a toothpick comes out clean. Remove the brownies from the oven and let them cool completely.
- Make the frosting. In a large bowl, beat the cream cheese and butter with a hand mixer until smooth and creamy. Add the sugar and vanilla. Beat on low speed for about 30 seconds until the sugar starts to blend. Continue to beat on high for another 30 seconds or so. Spread the frosting on top of the brownies. If you want a neater presentation, you can remove the brownies from the pan before frosting.
- Make the ganache. In a small microwave safe bowl, add the chocolate and the heavy cream. Microwave for 45 seconds. Remove the bowl from the microwave and whisk together until all of the chocolate is melted. Drizzle the chocolate over the brownies and top with the candy cane bits.
- Serve. You can either serve immediately or cover and refrigerate until ready to use. If you are going to save them until the next day wait to add the chocolate ganache and candy cane bits until just before serving.
Notes
- Cooking time will vary based on your oven and the type of pan you use (glass, metal or ceramic).
- If you prefer more cakey brownies you'll want to bake them a little longer, just be careful not to let the edges burn.
- The prep time noted includes time for the brownies to cool.
This post was originally published in December 2019. It was updated in December 2023 with some new information and photos. No changes were made to the original recipe.
Linda
Love brownies and adding peppermint makes these brownies so festive and delicious
Liz
I love a good brownie recipe! The addition of peppermint is perfect for the holiday season! Will be making these for a holiday treat!