Preheat your oven to 350℉ (175℃) and prepare an 8-inch baking pan by spraying it with cooking oil. Line the bottom with parchment paper to ensure easy removal after baking.
Next, take your candy canes and place them in a bullet blender or food processor. Pulse them a few times until they’re finely crushed, creating a mix of powder and small pieces. Set this aside for later.
In a large mixing bowl, combine the melted butter or coconut oil with the brown sugar. Use a whisk to mix them until they’re well combined and smooth, giving you a rich base.
Add the room temperature eggs to your mixture, whisking vigorously until everything is fully integrated. This will help give your brownies that delightful chewy texture.
Now, sift in the light spelt flour and cocoa powder. Gently stir the mixture with a wooden spoon until the dry ingredients are just combined. Be careful not to overmix; it’s okay if there are a few lumps.
Finally, fold in the crushed candy canes. This not only adds flavor but also creates a beautiful visual of minty red and white specks throughout the batter.
Pour the batter into your prepared baking pan, spreading it evenly. Bake in the preheated oven for 15 to 20 minutes. Look for slightly firm edges and a soft middle; a toothpick inserted should come out with a few moist crumbs.
Once baked, remove the brownies from the oven and let them cool in the pan for a few minutes. You can sprinkle additional crushed candy canes on top if desired!
Finally, carefully lift the brownies out of the pan using the parchment paper. Allow them to cool completely on a wire rack before cutting into squares.
Enjoy your delicious Candy Cane Brownies with family and friends, and share the joy of the season!
