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Fudgy White Chocolate Peppermint Brownies

The ultimate festive holiday dessert! Ultra-fudgy, made-from-scratch chocolate brownies topped with creamy peppermint white chocolate and crushed candy canes.
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Ingredients
  

  • Brownie Base:
  • 3/4 cup unsalted butter melted
  • 1 1/2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • White Chocolate Topping:
  • 1 1/2 cups white chocolate chips
  • 1 tablespoon coconut oil or vegetable oil
  • 1/2 teaspoon peppermint extract
  • 1/2 cup crushed candy canes

Instructions
 

  • Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides.
  • In a large microwave-safe bowl, melt the butter. Whisk in the granulated sugar and cocoa powder until well blended and smooth.
  • Whisk in the eggs one at a time, followed by the vanilla extract, until the batter is glossy.
  • Use a rubber spatula to fold in the flour and salt until just combined. Do not overmix.
  • Pour the batter into the prepared pan. Bake for 25-30 minutes until a toothpick inserted in the center comes out with moist crumbs. Let the brownies cool completely in the pan.
  • Once the brownies are cool, prepare the topping. In a microwave-safe bowl, combine the white chocolate chips and coconut oil. Microwave in 30-second increments, stirring well after each, until perfectly smooth. Stir in the peppermint extract.
  • Pour the melted white chocolate evenly over the cooled brownies, spreading it to the edges.
  • Immediately sprinkle the crushed candy canes over the wet white chocolate.
  • Chill the pan in the refrigerator for 20 minutes to set the chocolate before using the parchment overhang to lift and slice into 16 squares.

Notes

Do Not Overbake: The brownies will continue to set as they cool. Pull them out when a toothpick still has moist crumbs for a fudgy texture.
Melting Chocolate: Heat the white chocolate in short bursts and use the coconut oil to prevent it from seizing and seizing.
Clean Slices: Wipe your knife clean with a damp paper towel between each cut to get perfectly sharp, bakery-style squares.