Candy Cane Brownies

Candy Cane Brownies is a festive treat that combines rich, fudgy chocolate with crunchy peppermint pieces.

Perfect for holiday gatherings or a cheerful winter dessert, these brownies bring together the smooth sweetness of chocolate and the refreshing flavor of candy canes.

Kitchen Equipment Needed

• 8×8-inch or 9×9-inch baking pan
• Mixing bowls
• Whisk or electric hand mixer
• Measuring cups and spoons
• Spatula
• Cutting board and knife (for chopping candy canes if needed)

Ingredients Overview

• Chocolate and cocoa: Form the chocolatey foundation of the brownies.
• Butter and sugar: Create a moist, fudgy texture.
• Eggs: Bind the batter and add richness.
• Candy canes or peppermint candies: Add crunchy peppermint flavor.
• Optional frosting or glaze: Enhances the festive appearance and sweetness.

Ingredients

• 1/2 cup unsalted butter (1 stick), melted
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 4 regular-sized candy canes, crushed (about 1/2 cup), plus extra for topping
• Optional chocolate drizzle or frosting for garnish

Directions

1. Preheat the oven : Preheat your oven to 350°F (175°C). Line an 8×8-inch or 9×9-inch baking pan with parchment paper or grease it lightly.
2. Combine wet ingredients : In a mixing bowl, whisk together the melted butter and sugar until well combined. Stir in the eggs one at a time, then add the vanilla extract.
3. Add dry ingredients : In a separate bowl, whisk cocoa powder, flour, salt, and baking powder. Gradually add this dry mixture to the wet ingredients, stirring just until no streaks remain. Do not overmix.
4. Fold in candy canes : Gently fold in the crushed candy canes, reserving a small handful for topping if desired.
5. Bake : Pour the batter into the prepared pan, smoothing the top with a spatula. Sprinkle extra crushed candy canes on top if you like. Bake for 20–25 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs (not raw batter). Avoid overbaking.
6. Cool and garnish : Let the brownies cool in the pan for at least 15 minutes before lifting them out using the parchment edges. Drizzle with melted chocolate or frost as desired. Slice and serve.

Prep Time

10 minutes

Bake Time

20–25 minutes

Total Time

30–35 minutes

Nutrition (per brownie, ~9 servings)

• Calories: ~180
• Fat: ~8g
• Carbohydrates: ~26g
• Sugar: ~18g
• Protein: ~2g

Expert Tips

• Room temperature eggs: Help the batter mix more evenly.
• Adjust peppermint: Increase or decrease the candy canes to suit your taste for mint.
• Toppings: Add white chocolate chips, a chocolate ganache drizzle, or crushed peppermint bark for extra flair.

FAQs

Can I use peppermint extract?

Yes. If you prefer a stronger mint flavor, stir 1/4 to 1/2 teaspoon into the batter.

What if I don’t have candy canes?

Use peppermint candies or pre-crushed peppermint bits.

How do I get fudgy brownies?

Avoid overbaking and remove them from the oven when the center is just set.

Storing & Reheating

• Storing: Keep brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
• Reheating: Warm individual servings in the microwave for a few seconds if desired.

Substitutions & Variations

• Gluten-free: Use a 1:1 gluten-free baking blend.
• Dairy-free: Substitute butter with a dairy-free spread and ensure chocolate ingredients are dairy-free.
• Extra crunch: Add chopped nuts or chocolate chips along with the candy canes.

Candy Cane Brownies

Candy Cane Brownies is a festive treat that combines rich, fudgy chocolate with crunchy peppermint pieces.

Print Recipe Pin Recipe

Equipment

• - 8x8-inch or 9x9-inch baking pan
• Mixing bowls
• - Whisk or electric hand mixer
• Measuring cups and spoons
• Spatula
• - Cutting board and knife (for chopping candy canes if needed)

Ingredients

  

• - 1/2 cup unsalted butter 1 stick, melted
• - 1 cup granulated sugar
• - 2 large eggs room temperature
• - 1 teaspoon vanilla extract
• - 1/3 cup unsweetened cocoa powder
• - 1/2 cup all-purpose flour
• - 1/4 teaspoon salt
• - 1/2 teaspoon baking powder
• - 4 regular-sized candy canes crushed (about 1/2 cup), plus extra for topping
• - Optional chocolate drizzle or frosting for garnish

Instructions

 

• **Preheat the oven** Preheat your oven to 350°F (175°C). Line an 8x8-inch or 9x9-inch baking pan with parchment paper or grease it lightly.
• **Combine wet ingredients** In a mixing bowl, whisk together the melted butter and sugar until well combined. Stir in the eggs one at a time, then add the vanilla extract.
• **Add dry ingredients** In a separate bowl, whisk cocoa powder, flour, salt, and baking powder. Gradually add this dry mixture to the wet ingredients, stirring just until no streaks remain. Do not overmix.
• **Fold in candy canes** Gently fold in the crushed candy canes, reserving a small handful for topping if desired.
• **Bake** Pour the batter into the prepared pan, smoothing the top with a spatula. Sprinkle extra crushed candy canes on top if you like. Bake for 20–25 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs (not raw batter). Avoid overbaking.
• **Cool and garnish** Let the brownies cool in the pan for at least 15 minutes before lifting them out using the parchment edges. Drizzle with melted chocolate or frost as desired. Slice and serve.