There's something truly magical about a Candy Cane Brownies Recipe that combines the rich, fudgy depth of classic brownies with the refreshing sparkle of peppermint. Whether it's the holiday season or you just need a cozy, festive treat, this recipe never fails to impress. I love making these when friends drop by-everything about them says "joy" in every bite.
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What Sets This Apart
This Candy Cane Brownies Recipe stands out by perfectly balancing a fudgy chocolate base with a refreshingly minty kick and a delightful candy crunch on top. You're not just getting brownies; you're getting a festive treat everyone will ask for again.
- Consistent Results: The method ensures your brownies stay moist and chewy every time without drying out.
- Rich, Balanced Flavor: A subtle peppermint extract complements crushed candy canes, delivering layers of minty goodness.
- Pantry-First Ingredients: You likely have everything on hand, making it easy to whip up last-minute indulgence.
- Weeknight Friendly: The quick prep and manageable bake time fit even a busy schedule.
Ingredient Snapshot
Choosing quality ingredients can make a noticeable difference in your Candy Cane Brownies Recipe. Since these brownies shine with simple components, a few tricks will help elevate each bite.
- Unsalted Butter: Use fresh, unsalted butter so you can control salt levels and get a rich, creamy melt.
- Granulated & Brown Sugar: The brown sugar adds moisture and chewiness while the granulated sugar ensures a perfect crust.
- Cocoa Powder: Go for natural unsweetened cacao powder for deep chocolate flavor that's not too bitter.
- Vanilla & Peppermint Extracts: Fresh vanilla balances sweetness; peppermint extract should be modest to avoid overpowering.
- Crushed Candy Canes: Use fresh, not stale, candy canes so they give you that satisfying crisp texture on top.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Candy Cane Brownies Recipe
Step 1 - Prep & Season
Start by preheating your oven to 350°F (175°C). Grease a 9×9-inch pan with butter or line it with parchment-this little step pays off by making your brownies slide out easily later. Melt your butter gently over low heat, and once melted, stir in both sugars until you have a glossy, thick mixture. Let this cool for a few minutes before adding the eggs one by one, mixing thoroughly after each addition. Stir in vanilla extract here too. This careful prep ensures your brownie batter doesn't curdle or separate.
Step 2 - Build Flavor
In a separate bowl, whisk cocoa powder, flour, baking powder, salt, and peppermint extract together until well combined. Slowly incorporate the dry mix into the butter-sugar-egg base. Mix just until no streaks remain-overmixing is the quickest way to dense, tough brownies, and we're aiming for fudgy here. The peppermint extract adds a cool freshness that will gently unfold during baking, not punch you out.
Step 3 - Finish for Best Texture
Pour the batter evenly into your prepared pan. Bake for 25-30 minutes. You'll know they're done when a toothpick inserted near the center comes out with moist crumbs-not clean, not wet batter. Cooling completely is key for the brownies to set properly. Once cooled, spread a smooth peppermint frosting made from powdered sugar, softened butter, and a touch of peppermint extract, then sprinkle your crushed candy canes on top. Wait until the frosting sets a bit before slicing; it makes all the difference in clean cuts and that glossy top layer.
Cook's Notes & Tricks
Through many holiday baking marathons, I've learned that little details make a big impact. Here are my best pointers to nail your Candy Cane Brownies Recipe every time.
- Doneness Cue: Don't wait for a clean toothpick-moist crumbs mean fudgy goodness, underbaking leaves it gooey, and overbaking dries it out.
- Temperature Trick: Room temperature eggs mix more evenly, preventing any batter separation or lumps.
- Make-Ahead Move: These brownies taste even better the next day once the peppermint flavors meld and the texture firms up.
- Avoid This Pitfall: Adding too much peppermint extract can make your brownies taste medicinal; start small and adjust next time if needed.
Serve & Enjoy
Finishing Touches
The final layer of peppermint frosting and crushed candy canes transforms these brownies from everyday to festive showstoppers. The frosting's creamy sweetness balances the rich chocolate, while candy cane bits add a joyful crunch and a burst of mint. I recommend spreading the frosting with a small offset spatula for an even coat that shines.
Pairs Beautifully With
These Candy Cane Brownies taste incredible alongside a warm cup of coffee or a mug of creamy hot chocolate. They also pair nicely with vanilla ice cream or whipped cream if you want to spoil yourself a little more. The contrast of warm drink and cool minty dessert is cozy perfection.
Simple Plating Wins
Keep plating effortless by serving brownies on a pretty platter lined with holiday-themed napkins or evergreen sprigs. I like cutting these into small squares for easy snacking at gatherings - the pop of red candy bits always draws a crowd. For something special, drizzle a little melted white chocolate over the top just before serving.
Make-Ahead, Storage & Reheat
Storing Leftovers
Store leftover brownies in an airtight container at room temperature for up to 3 days. If your kitchen's warm, refrigeration is better to preserve freshness for about 5 days, though brownies may firm a bit. Let them come to room temp before eating for the softest texture.
Freezing Tips
Candy Cane Brownies recipe freezes well. Wrap individual squares tightly in plastic wrap, then place in a freezer bag to prevent freezer burn. They'll keep for up to 2 months. To thaw, leave brownies in the fridge overnight or unwrap and rest at room temp for an hour-this helps preserve the peppermint frosting without it turning soggy.
Reheating Candy Cane Brownies Recipe Without Drying Out
For a warm treat, microwave brownies for about 15 seconds; watch closely so they don't dry out. Alternatively, wrap a brownie loosely in foil and warm in a 300°F oven for 5-7 minutes. If using an air fryer, 3 minutes at 320°F works nicely, but check midway. Adding a tiny dab of butter before reheating keeps that glossy, moist texture you love.
Frequently Asked Questions
You can, but peppermint extract is key for the classic Candy Cane Brownies flavor. If you prefer, a small amount of mint flavoring or even vanilla alone works, but the candy canes on top will still bring minty notes.
Place candy canes in a zip-top bag and gently crush them with a rolling pin or heavy pan. This contains the shards and ensures even pieces for topping your brownies.
Yes, substitute all-purpose flour with a 1:1 gluten-free baking blend. Just watch the bake time closely as textures can vary.
After frosting and candy topping set, run a sharp knife under hot water, dry it, and then slice. Clean the knife between cuts for smooth edges.
Final Thoughts
Making this Candy Cane Brownies Recipe became a holiday tradition for me; it's the perfect balance of chewy, chocolaty, and minty, bringing smiles and that cozy, festive warmth to any table. I hope you enjoy these brownies as much as I do-whether it's a casual snack or a centerpiece for your next holiday gathering.
PrintFull Recipe
Candy Cane Brownies Recipe
Delight in the festive flavors of these Candy Cane Brownies, combining rich chocolate with a refreshing peppermint twist and a crunchy candy cane topping. Perfect for holiday gatherings or a seasonal treat, these fudgy brownies are easy to make and irresistibly delicious.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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)
- ½ teaspoon peppermint extract (for frosting)
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper to prevent sticking.
- Melt butter and combine sugars: Melt the unsalted butter in a saucepan over low heat. Once melted, remove from heat and stir in granulated sugar and brown sugar until fully combined and smooth.
- Add eggs and vanilla: Allow the sugar-butter mixture to cool slightly to avoid cooking the eggs. Then, add eggs one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract.
- Mix dry ingredients: In a separate bowl, whisk together the cocoa powder, all-purpose flour, baking powder, salt, and 1 teaspoon peppermint extract to ensure even distribution of flavor and leavening agents.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined. Avoid overmixing to keep brownies tender and fudgy.
- Bake the brownies: Pour the batter evenly into the prepared baking pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center comes out with moist crumbs but no raw batter.
- Cool the brownies: Remove the pan from the oven and let the brownies cool completely in the pan. This will help them set properly before frosting.
- Prepare frosting: In a small bowl, mix powdered sugar with softened butter and ½ teaspoon peppermint extract until smooth and spreadable.
- Frost and top: Spread the peppermint frosting evenly over the cooled brownies. Sprinkle crushed candy canes generously on top as a festive finishing touch.
- Serve and enjoy: Cut into squares and serve. Store any leftovers in an airtight container at room temperature for up to 3 days.
Notes
- For a stronger peppermint flavor, add more peppermint extract to the frosting, but be cautious as it can overpower the chocolate.
- If you prefer a gluten-free option, substitute the all-purpose flour with a gluten-free baking blend.
- Crushed candy canes can be substituted with peppermint chips or white chocolate chips for different textures and flavors.
- Allow brownies to cool completely before frosting to prevent melting the frosting.
- Use parchment paper for easier removal and cleanup.
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