Candy Cane White Chocolate Brownies! The most decadent and delicious holiday brownie recipe. I had the best time making these (eating the batter included) and am so excited to share these with you. These candy cane white chocolate brownies are fudgey, rich and the perfect amount of sweetness. I am all about white chocolate on brownies and it is just that much more festive! Truly cannot wait for you guys to enjoy these as much as me.
For these candy cane white chocolate brownies, I use a few of my Inspired Organics baking essentials! IO is my GO-TO for literally 50% of my cooking and baking needs. They make incredible organic products and are a Michigan local brand that I have known and loved for many years! For this recipe, I used their Organic Pure Vermont Maple Syrup and their Organic Almond Butter (just almonds!). Can't recommend their products enough! You can learn where you can find them near you in their store locator here.
For this recipe you will need:
- Eggs
- Maple Syrup (I used Inspired Organics)
- Oil (I used avocado oil)
- Almond butter (I used Inspired Organics)
- Vanilla Extract
- Peppermint Extract - if you do not like the peppermint flavor in the brownies, omit and just add the candy cane on top
- Coconut Sugar
- Baking Soda
- Almond Flour - Make sure it is blanched / refined and not almond meal. I have not tested another flour, but this is my fave for cake baking!
- Cocoa Powder
- White Chocolate Chips
- Candy canes - to crush up and put on top!
Preheat oven to 350.
In a large mixing bowl, combine wet ingredients - eggs, oil, vanilla, peppermint extract, almond butter and maple syrup. Mix well with a hand mixer.
Fold in dry ingredients - flour, cocoa powder, and coconut sugar. Mix well with a hand mixer or use a spatula to mix. Make sure to get out all the chunks of flour and cocoa powder. You want it to be a very smooth brownie batter!
Fold in white chocolate chips and mix again.
Line and grease an 8x8 baking pan. Pour batter in the pan and shake to even out.
Bake for 30 minutes on 350. Remove and let it cool slightly.
To make the white chocolate drizzle - simple microwave white chocolate chips in a microwave safe bowl for 1 minute. Mix well when removing from microwave so they all melt together. Crush candy canes by adding them to a baggie and pounding on it with a meat pounder or bottom of a jar.
Drizzle white chocolate on top of the brownies. Add crushed candy canes on top. Cut into pieces and ENJOY!
Thank you to my amazing partners are Inspired Organics for sponsoring the development of this recipe content. I love working with brands that are aligned with my values and make incredible products!
Ingredients
Directions
Preheat oven to 350.
In a large mixing bowl, combine wet ingredients - eggs, oil, vanilla, peppermint extract, almond butter and maple syrup. Mix well with a hand mixer.
Fold in dry ingredients - flour, cocoa powder, and coconut sugar. Mix well with a hand mixer or use a spatula to mix. Make sure to get out all the chunks of flour and cocoa powder. You want it to be a very smooth brownie batter!
Fold in white chocolate chips and mix again.
Line and grease an 8x8 baking pan. Pour batter in the pan and shake to even out.
Bake for 30 minutes on 350. Remove and let it cool slightly.
To make the white chocolate drizzle - simple microwave white chocolate chips in a microwave safe bowl for 1 minute. Mix well when removing from microwave so they all melt together. Crush candy canes by adding them to a baggie and pounding on it with a meat pounder or bottom of a jar.
Drizzle white chocolate on top of the brownies. Add crushed candy canes on top. Cut into pieces and ENJOY!
How much baking soda did you use?
Hi, no baking soda in this one! Sorry about that.