•INGREDIENTS:
For the Brownies:
1/2 cup butter, melted
1 tablespoon vegetable oil
1 tablespoon corn syrup (or honey)
1 cup granulated sugar
3/4 cup cocoa powder, sifted
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup all-purpose flour
For the Peppermint Frosting:
1/2 cup unsalted butter, softened
2 to 2.5 cups powdered sugar
1 teaspoon peppermint extract
1-2 tablespoons whipping cream
Red food coloring
2-3 candy canes, crushed
•INSTRUCTIONS:
Make the Brownies: Preheat your oven to 350°F (175°C). Line an 8×8 inch square pan with parchment paper or aluminum foil and lightly grease.
In a large bowl, stir together melted butter, oil, corn syrup, sugar, and cocoa powder. Whisk in the eggs and vanilla extract.
Gently fold in the flour and salt until just combined. Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted comes out with a few moist crumbs. Let cool completely.
Make the Peppermint Frosting: In a large bowl, beat the softened butter until smooth. With the mixer on medium speed, add powdered sugar 1/2 cup at a time until combined.
Beat in the peppermint extract and a few drops of red food coloring. Gradually add whipping cream, beating until the frosting is smooth and fluffy.
Spread the frosting over the cooled brownies and sprinkle with crushed candy canes. Slice and serve!
