Ingredients
Method
Step 1: Build the base
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until fully combined and glossy.
Step 2: Whip for structure
- Add the eggs and vanilla extract. Whip vigorously until the mixture turns pale and off-white and slightly thickened—this step is key for achieving that classic thin, crackly brownie top.
Step 3: Finish the Batter
- Whisk in the vegetable oil until fully incorporated.
Step 4: Add dry ingredients
- Add the cocoa powder, all-purpose flour, cornstarch, and baking soda. Fold just until mostly smooth, being careful not to overmix.
Step 5: Bake
- Pour the batter into a greased and parchment-lined square pan, smoothing the top.
- Bake at 350°F for 21–23 minutes, or until the edges are set and the center is just slightly soft.
Step 6: Cool
- Allow the brownies to cool completely while preparing the frosting.
Step 7: Make the peppermint frosting
- In a stand mixer, whip the butter on high speed for 3–4 minutes, until light and fluffy.
- Gradually add the powdered sugar until thick and smooth. Add the heavy cream and whip on high for 2 minutes, then mix in the vanilla and peppermint extract.
- Spread the frosting evenly over the cooled brownies and finish with crushed candy canes.
Step 8: Set & serve
- Let the brownies chill for 20–30 minutes to set before slicing.
- Enjoy fresh, or store in the refrigerator for up to 10 days.