I love how the house smells when these brownies are in the oven, especially during the busy Christmas season. There is something so festive about the combination of rich chocolate and cool peppermint that instantly puts me in a holiday mood. These treats are my go-to for cookie exchanges because they look beautiful and taste even better than they look.

Recipe Details

Recipe Information

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 16
Difficulty: Easy

Nutrition Information (Per Serving)

Calories: 245
Protein: 3g
Carbs: 32g
Fat: 13g

Why You’ll Love This Candy Cane Brownies

These brownies are the ultimate Christmas indulgence, offering a deep chocolate flavor that is brightened by the refreshing crunch of peppermint. They have a perfectly fudgy center and a crackly top that makes every bite satisfying. Because they use simple pantry staples, you can whip them up at a moment’s notice for last-minute holiday guests or festive school parties. The red and white candy cane bits provide a natural decoration, so you do not even need to spend time on complicated frosting or piping.

Candy Cane Brownies Ingredients & Substitutions

1 cup unsalted butter, melted
2 cups granulated sugar
4 large eggs, room temperature
1 tablespoon alcohol-free vanilla extract
1 teaspoon peppermint extract
3/4 cup unsweetened cocoa powder
1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup semi-sweet chocolate chips
1/2 cup crushed candy canes

If you prefer a more intense chocolate flavor, you can substitute the cocoa powder with melted unsweetened chocolate. For those who want a different texture, try replacing half of the granulated sugar with brown sugar to make the brownies even chewier. If candy canes are unavailable, peppermint bark or crushed hard peppermint candies work perfectly as a topping or mix-in.

Step-by-Step Instructions to Make Candy Cane Brownies

Step 1: Preparation

Preheat your oven to 350 degrees Fahrenheit. Line an 8×8 inch baking pan with parchment paper, leaving a slight overhang on the sides to make it easier to lift the brownies out once they are baked. Lightly grease any exposed sides of the pan with a bit of butter or oil.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, combine the melted butter and granulated sugar. Whisk them together until the mixture is smooth and well combined. Add the eggs one at a time, beating well after each addition. Stir in the alcohol-free vanilla extract and the peppermint extract until the fragrance is evenly distributed.

Step 3: Combine the Dry Ingredients

Sift the cocoa powder, all-purpose flour, and salt into the wet ingredients. Using a spatula, gently fold the dry ingredients into the batter. Be careful not to overmix, as this can make the brownies tough. Stop folding as soon as you see no more streaks of flour.

Step 4: Add the Peppermint and Chocolate

Fold in the semi-sweet chocolate chips and half of the crushed candy canes. The chocolate chips will create little pockets of melted chocolate, while the candy canes inside the batter will melt slightly, infusing the brownies with peppermint flavor throughout.

Step 5: Bake and Cool

Pour the batter into the prepared baking pan and spread it evenly with a spatula. Sprinkle the remaining crushed candy canes over the top. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Let the brownies cool completely in the pan before lifting them out and slicing into squares.

Tips for Success

To get the cleanest slices, wait until the brownies are completely cold. You can even pop the pan into the refrigerator for 30 minutes before cutting. Use a sharp knife and wipe it clean between every single cut. If you want a more vibrant look, wait to sprinkle the top layer of crushed candy canes until the brownies have been out of the oven for about 5 minutes, this prevents them from melting too much into the batter while still allowing them to stick to the surface.

Variations of Candy Cane Brownies

For a more decadent version, you can spread a layer of white chocolate ganache over the cooled brownies before adding the crushed candy canes. If you love a salty and sweet combination, add a pinch of flaky sea salt to the top. You can also turn these into “Double Mint” brownies by adding a layer of peppermint-infused buttercream frosting in between the brownie base and the candy cane topping.

Serving Suggestions: What to Pair with Candy Cane Brownies

These brownies are wonderful when served alongside a steaming mug of hot cocoa or a warm cup of coffee. For a fancy holiday dessert, serve a warm brownie square with a large scoop of vanilla bean ice cream and a drizzle of chocolate syrup. They also look beautiful on a Christmas dessert platter surrounded by gingerbread cookies and shortbread.

Storage & Reheating Instructions

Store your brownies in an airtight container at room temperature for up to four days. If you want to keep them longer, they stay fresh in the refrigerator for up to a week. To freeze, wrap individual squares in plastic wrap and place them in a freezer-safe bag for up to three months. To reheat, simply place a brownie in the microwave for 10 to 15 seconds to restore that fresh out of the oven fudginess.

Memories Made Around the Table

I remember sitting at the kitchen table with my siblings, each of us taking turns with a heavy wooden spoon to crush candy canes inside a plastic bag. It was our favorite part of the holiday baking process, and the sound of that rhythmic tapping always meant something delicious was on the way. Now, whenever I smell peppermint and chocolate together, I am transported back to those cold December afternoons filled with laughter and sticky fingers.

FAQs

Can I make these brownies ahead of time?

Yes, these brownies are actually better if made a day in advance as the flavors have more time to meld together. Just ensure they are stored in an airtight container so they stay moist.

Why did my candy canes melt on top?

If the candy canes are added too early or if the oven is too hot, they may melt and turn into little red puddles. To avoid this, sprinkle the toppings toward the very end of baking or right after you take them out of the oven.

Can I use peppermint oil instead of extract?

Peppermint oil is much stronger than peppermint extract. If you choose to use oil, start with just a drop or two and taste the batter, as it can easily become overpowering.

How do I know when the brownies are done?

Look for the edges to start pulling away from the sides of the pan and the top to look set. A toothpick should not be clean, it should have a few moist crumbs attached for a fudgy texture.

Can I use a box mix for this recipe?

You can certainly use a high quality box mix as a shortcut. Simply add the peppermint extract to the batter and follow the instructions for adding the crushed candy canes as a topping.

Final Thoughts

Candy Cane Brownies are a simple yet stunning addition to any holiday celebration. They bring together the classic flavors of Christmas in a way that is easy to share and impossible to resist. Whether you are baking them for a gift or for a cozy night by the fire, these brownies are sure to become a new seasonal favorite in your home.

Candy Cane Brownies

Print Recipe

Total Time: 45 minutes

Ingredients

1 cup unsalted butter, melted
2 cups granulated sugar
4 large eggs, room temperature
1 tablespoon alcohol-free vanilla extract
1 teaspoon peppermint extract
3/4 cup unsweetened cocoa powder
1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup semi-sweet chocolate chips
1/2 cup crushed candy canes

Instructions

Preheat your oven to 350 degrees Fahrenheit. Line an 8×8 inch baking pan with parchment paper, leaving a slight overhang on the sides to make it easier to lift the brownies out once they are baked. Lightly grease any exposed sides of the pan with a bit of butter or oil.
In a large mixing bowl, combine the melted butter and granulated sugar. Whisk them together until the mixture is smooth and well combined. Add the eggs one at a time, beating well after each addition. Stir in the alcohol-free vanilla extract and the peppermint extract until the fragrance is evenly distributed.
Sift the cocoa powder, all-purpose flour, and salt into the wet ingredients. Using a spatula, gently fold the dry ingredients into the batter. Be careful not to overmix, as this can make the brownies tough. Stop folding as soon as you see no more streaks of flour.
Fold in the semi-sweet chocolate chips and half of the crushed candy canes. The chocolate chips will create little pockets of melted chocolate, while the candy canes inside the batter will melt slightly, infusing the brownies with peppermint flavor throughout.
Pour the batter into the prepared baking pan and spread it evenly with a spatula. Sprinkle the remaining crushed candy canes over the top. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Let the brownies cool completely in the pan before lifting them out and slicing into squares.

Cook Time: 45 minutes
Diet: Vegetarian