Christmas Candy Cane Brookies
These Christmas candy cane brookies are the best of both worlds! Part fudgy brownie, part cookie, filled with peppermint cheesecake filling and dipped in crushed peppermint cookies! How can anyone say no?
Nick’s favorite thing…
I absolutely adore the texture of these. Yes, they’re very festive with those candy canes on the outside, but those brookies are so fudgy and delicious! I adore that texture. And as a chocolate fan, OMG it’s amazing!
What do Christmas candy cane brookies taste like?
The fudgy brownie cookies are so easy to make and perfect for chocolate lovers like me. The cream cheese frosting is creamy and not too sweet. I flavored it with peppermint extract which nicely compliments the crispy chopped peppermint candies on the outside.
What are the ingredients I need for Christmas candy cane brookies?
All-purpose flour – also known as plain flour
Cocoa powder – I used unsweetened.
Baking powder – this helps give the cookies a lighter texture.
Salt – I used fine salt in the brookies and then put sea salt flakes on top.
Chocolate – I used dark chocolate. The nestle cooking buttons.
Unsalted butter – salted will also work. Just leave out the chocolate.
Eggs – I used large eggs.
Brown sugar – this ads so much delicious deep flavor the to the brookies
Granulated sugar – caster or superfine sugar will also work.
Vanilla Extract – Always use good quality vanilla extract when baking, it makes a huge difference. I have a great recipe here for it if you’d like to try your own!
Candy Canes – I bought mine from our local supermarket. Chop them rather than blitzing them in the food processor for a neater looking coating. See my tips and tricks section for more.
Cream cheese – make sure it’s softened for a creamier frosting.
Powdered sugar – also known as icing sugar.
Peppermint extract – optional if you’re making these any other time of the year.
My Top Tips!
Storage
Brookies can be stored in an airtight container for up to three days.
Candy Canes
I’ve found the best way to crush the candy canes and get nice even sized pieces was slowly and by chopping them with a knife. A much faster alternative is to put them in a food processor, but you’ll get some big and some small pieces that way.
Cream Cheese Frosting during warmer weather.
I have a great cream cheese frosting recipe that you can view here. This is a variation on that. It’s not as stable during warmer weather, so if it’s hot where you are, keep these chilled. They’re just as nice out of the fridge.
Chocolate and butter mixture
Make sure that when melting the butter and chocolate together you stir slowly so that it doesn’t seize up.
More Cookie Recipes You Might Like!
- Delightful Gingerbread Cookies
- Oatmeal Chocolate Chip Cookies
- Halloween Chocolate Filled Pumpkin Cookies
- Nutella Stuffed Cookies
- Best Ever Chocolate Chip Cookies
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I hope you guys enjoyed this simple but delicious Christmas candy cane brookies recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media.
I’ll see you all on the following recipe. Happy baking!
Candy Cane Brookies
Serves 20
Ingredients
Brookies
- 1 cup / 150 g all-purpose flour
- 1/4 cup / 25 g unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup / 200 g dark chocolate
- 1/2 cup / 125 g unsalted butter
- 2 large eggs
- 2/3 cup / 130 g brown sugar
- 1/2 cup / 100 g caster sugar
- 1 tsp vanilla extract
- 1 cup candy canes, chopped (see notes)
Frosting
- 1 cup / 250 ml cream cheese, softened
- 1/3 cup / 83 g unsalted butter, softened
- 1/3 cup / 50 g powdered sugar
- 1/2 tsp vanilla extract
- 3/4 tsp peppermint extract
Learn How To Make it! [VIDEO]
Instructions
Brookies
- Preheat your oven to 175°C / 350°F. Line three baking trays with baking paper and set aside.
- Place an inch of water into a medium sized saucepan and bring it to a gentle simmer. Place a heatproof bowl on top making sure the bottom of the bowl isn’t touching the water. Add the chopped chocolate and butter in the bowl and gently stir until melted. Remove from the saucepan and allow to cool for 10 minutes.
- Add the flour, cocoa powder, baking powder and salt into a medium sized mixing bowl and use a whisk to combine together. Set aside.
- Add the eggs, brown sugar, caster sugar and vanilla extract into the bowl of a stand mixer fitted with a whisk attachment and whisk for 5 minutes on high speed. Alternatively, you can whisk these ingredients using an electric hand mixer.
- Add about 1/4 of the egg mixture to the cooled chocolate butter mixture and fold through. Add the chocolate mixture to the rest of the egg mixture and gently fold through until well combined. Add the dry mixture and fold through.
- Use a cookie scoop (2 tbsp) to scoop 6 cookies on each baking tray. Sprinkle with sea salt (optional). Bake for 10 minutes, turning around halfway. Once out of the oven use a large cookie cutter to jiggle around the freshly baked cookies to give them a rounder appearance. Allow to cool for10 minutes before transferring to a cooling rack to cool completely.
Frosting
- To make the filling add the cream cheese, butter and powdered sugar into a medium sized mixing bowl. Beat on low speed to begin with using an electric hand mixer until no dry ingredients are showing then turn up to full speed and beat smooth and creamy. About 3 minutes. Add the milk powder, vanilla extract and peppermint extract. Mix on low speed to until no dry ingredients are showing, then turn to high speed and continue mixing until well combined. About 3 minutes. The mixture will look pale and fluffy.
- Add the cream cheese filling to a piping bag, snip off the end and pipe filling the centre of half of the cookies, then sandwich with the remaining half. Sprinkle the sides with crushed candy canes.
Notes
Nutrition
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