When the holiday season rolls around, I like to bring a festive twist to classic treats. This Candy Cane Brownies Recipe combines rich chocolate and refreshing peppermint in a way that feels both cozy and celebratory. Whether you're making them for a family gathering or a cheerful gift, these brownies offer a perfect balance of fudgy texture and wintery flavor that everyone will adore.
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Why This Recipe Works
I love this Candy Cane Brownies Recipe because it marries the deep, indulgent flavors of chocolate with a bright, minty kick from the peppermint extract and candy cane topping. These brownies bake up with just the right fudgy-chewy texture, making them irresistible bite after bite.
- Consistent Texture: The balance of brown and granulated sugars along with melted butter creates moist brownies that stay soft even after cooling.
- Deep, Balanced Flavor: Cocoa powder and peppermint combine to give a wintery twist that's noticeable but not overpowering.
- Simple Ingredients: Using everyday pantry items plus crushed candy canes makes it easy and festive.
- Fast Prep, Big Payoff: You'll have these brownies ready in about 45 minutes with minimal fuss-perfect for last-minute baking.
Ingredient Game Plan
Choosing quality ingredients can really elevate your Candy Cane Brownies Recipe. I like to invest in good cocoa powder and fresh eggs, but the rest are straightforward pantry staples. The peppermint extract is key and worth seeking out for that authentic holiday flavor.
- Unsalted butter: Using unsalted gives you control over the saltiness, ensuring the spices and chocolate shine.
- Granulated and brown sugar: Brown sugar adds moisture and depth, creating fudgy brownie edges and a tender crumb.
- Cocoa powder: Preferably Dutch-processed for a smooth, mellow chocolate taste without bitterness.
- Peppermint extract: Make sure it's pure extract, not just flavored oil, for a bright, clear mint flavor.
- Crushed candy canes: Freshly crushed, they add a crunchy, sweet contrast on top with that toasty peppermint aroma.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Cook Candy Cane Brownies Recipe
Step 1 - Prep & Season
Start by preheating your oven to 350°F (175°C). Grease a 9×9-inch baking pan well or line it with parchment paper to ensure your brownies release smoothly after baking. I like to use parchment because it helps lift the whole batch out with ease. Next, melt your butter gently over low heat-watch for it to become smooth and shiny without browning. Once melted, remove from heat and stir in the sugars until everything is glossy and combined. This mix creates the base for your chewy brownies, so don't rush it!
Step 2 - Build Flavor
After the butter and sugar have cooled slightly, beat in the eggs one at a time, stirring well after each addition. This gradual mixing helps the batter stay smooth and avoids scrambling the eggs. When everything looks silky, add vanilla extract and peppermint extract-in my experience, a teaspoon of peppermint fills the brownies with festive spirit without becoming too sharp. In a separate bowl, whisk together cocoa powder, flour, baking powder, and salt so the dry ingredients are evenly distributed. Gently fold these into your wet mixture, just until combined. Overmixing will make the brownies tough, so stop once you see no streaks of flour.
Step 3 - Finish for Best Texture
Pour the batter into your prepared pan and smooth the top with a spatula. Sprinkle crushed candy canes evenly across the surface-this is where the magic happens: those crunchy, colorful bits toast lightly in the oven, adding great texture and peppermint notes. Bake for 25 to 30 minutes, checking at the 25-minute mark with a toothpick. You want it to come out with a few moist crumbs clinging to it, signaling fudgy brownies rather than dry cake. Let the brownies cool completely in the pan before slicing-warm brownies can be too soft to cut neatly.
Pro Moves I Swear By
Brownies can be tricky, but a few tips from my kitchen make the Candy Cane Brownies Recipe shine every time. Keeping an eye on your oven's true temperature is huge since small differences change texture dramatically. I also love chilling the batter briefly if I'm baking on a warm day - it helps the flavors deepen and texture improve.
- Doneness Cue: Toothpick should have moist crumbs, not wet batter or dry crumbs, signaling perfect fudginess.
- Temperature Trick: Use an oven thermometer to confirm 350°F for even baking and reliable results.
- Make-Ahead Move: You can prepare the batter up to 24 hours ahead-cover and chill, then bake fresh when ready.
- Skip This Pitfall: Avoid overmixing once adding dry ingredients to keep brownies tender, not tough.
Serve It Up
Finishing Touches
I like to keep things simple by serving these Candy Cane Brownies Recipe slices just as they are-the crushed candy cane topping serves as both garnish and flavor burst. If you want to elevate them, a light dusting of powdered sugar or a drizzle of melted white chocolate complements the peppermint without overpowering it.
Great Pairings
These brownies pair wonderfully with a cup of hot cocoa or black coffee, which balances their sweetness with a robust mug of warmth. If sharing at a party, a scoop of vanilla or peppermint ice cream alongside the brownies adds a creamy contrast that brightens the whole experience.
Easy Plating Wins
For casual weeknight desserts, a simple stack on a festive plate does the trick. For gatherings, arrange the brownies on a wooden board, scatter some extra crushed candy canes, and add evergreen sprigs for a seasonal touch. These little presentation ideas make the dessert feel special without taking extra time.
Make-Ahead & Storage
Storing Leftovers
Store leftover brownies in an airtight container at room temperature for up to three days, or in the fridge if your kitchen is warm. You'll notice they stay moist and chewy either way, but refrigeration can firm them up for easier slicing.
Freezer Notes
Candy Cane Brownies Recipe freezes beautifully. Wrap individual squares tightly in plastic wrap, then pop them in a freezer bag for up to three months. To thaw, leave brownies at room temperature for a couple of hours-you'll find the texture remains just as satisfying.
Reheating Candy Cane Brownies Recipe Without Drying Out
When reheating, I like to microwave brownies briefly-about 15 to 20 seconds at 50% power-to warm them without drying. Alternatively, warming them in a low oven (300°F/150°C) wrapped in foil for 10-12 minutes keeps the texture silky and fresh. If you have an air fryer, a quick 3-4 minute cycle at low temp revives that just-baked feeling.
Frequently Asked Questions
While peppermint extract is essential for that classic candy cane flavor, you could swap it with vanilla extract for a more subtle, traditional brownie. However, the festive twist will be missing.
Place candy canes in a sturdy zip-top bag and gently crush them with a rolling pin or the bottom of a heavy pan. Aim for small chunks rather than powder for crunch and visual appeal.
Yes! Use a gluten-free all-purpose flour blend equal to the amount of regular flour. Be sure it contains xanthan gum or a binding agent for best texture.
Dry brownies usually result from overbaking or overmixing the batter. Follow the toothpick test carefully and avoid mixing once the flour is added for tender, moist brownies.
Final Thoughts
This Candy Cane Brownies Recipe has become a holiday staple for me because it's simple, quick, and so reliably delicious. You'll enjoy the joyful combination of chocolate and peppermint that feels special - whether it's a casual weeknight treat or part of your festive celebrations. Once you try it, you'll see why I come back to this recipe every season. Happy baking!
PrintComplete Recipe
Candy Cane Brownies Recipe
These Candy Cane Brownies combine rich, fudgy chocolate with a refreshing peppermint twist, finished with a crunchy crushed candy cane topping. Perfect for holiday celebrations or anytime you crave a festive treat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Brownie Batter
- ½ cup unsalted butter
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon peppermint extract
Topping
- 3 crushed candy canes
- Powdered sugar (for frosting, about 1 cup)
- Softened butter (for frosting, about 2 tbsp)
- Additional peppermint extract (for frosting, about ½ tsp)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan or line it with parchment paper to prevent sticking.
- Melt Butter and Mix Sugars: Melt the unsalted butter in a saucepan over low heat. Once melted, remove from heat and stir in both granulated sugar and brown sugar until combined and smooth.
- Add Eggs and Vanilla: Allow the butter and sugar mixture to cool slightly before adding the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the cocoa powder, all-purpose flour, baking powder, salt, and peppermint extract to evenly distribute the flavors.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently to combine. Avoid overmixing to keep the brownies tender.
- Pour Batter and Bake: Pour the batter into the prepared pan, smoothing the top evenly. Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out with moist crumbs.
- Cool and Frost: Allow the brownies to cool completely in the pan. Prepare frosting by mixing powdered sugar with softened butter and peppermint extract until smooth. Spread the frosting evenly over the cooled brownies.
- Add Candy Cane Topping: Sprinkle crushed candy canes generously over the frosted brownies for a festive, crunchy finish.
- Serve: Cut into squares and serve. Store leftovers in an airtight container at room temperature or refrigerated.
Notes
- You can substitute peppermint extract with vanilla extract for a milder flavor.
- To crush candy canes easily, place them in a plastic bag and gently smash with a rolling pin.
- Ensure the butter and sugar mixture is not too hot before adding eggs to prevent them from cooking prematurely.
- For extra fudgy brownies, slightly underbake by a couple of minutes and let them set as they cool.
- Store brownies airtight to maintain freshness for up to 3 days or refrigerate for up to a week.
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