These easy fudgy brownies are made with crushed candy canes to create sweet peppermint flavors that are perfect with chewy brownies rich in chocolate! Enjoy these candy cane brownies when you have a craving for both minty and sweet.
Making peppermint candy cane brownies is festive, fun, and so easy to make. The gooey, fudgy brownie flavors are baked with crunchy chocolate chips and smooth butter to create holiday brownies that are easy to bite into with the perfect amount of chewy.
This easy candy cane brownies recipe is a favorite of mine because I top the baked brownies with a sticky, creamy white frosting that makes these brownies even more delicious. Sprinkle crushed candy canes on top of the fluffy frosting and these fudgy peppermint brownies are ready to be served!
Every year for the holidays, it’s always a hard choice between these brownies and my recipe for peanut butter cheesecake brownies– we typically make both! I love the brownies with the candy cane topping because you can use any kind of frosting and the combination of mint and chocolate is simply spectacular.
- Sugar: I use just a little bit of white granulated sugar to give these peppermint brownies just enough sweetness. You can try making these brownies with brown sugar for extra moist flavors.
- Butter: Softened salted butter is creamed with the sugar until fluffy and creamy. The perfect base for fudgy brownies!
- Eggs: Two whole large eggs are used to bind the brownies together and make sure they are the perfect consistency!
- Flour: All-purpose flour is easy to use and versatile with all types of baking recipes. Feel free to substitute with a gluten-free flour with a 1:1 ratio.
- Cocoa: I use cocoa powder for these brownies, but cacao powder will also work, too.
- Salt: What is a dessert recipe with a tiny amount of salt? Sea salt brings everything together and aids in the baking process, too.
- Chocolate Chips: Semi-sweet chocolate chips are perfect for these brownies, but feel free to use dairy-free chocolate chips or your favorite sugar-free, chopped dark chocolate bar.
- Candy Canes: Crush some mini or regular-sized candy canes for these brownies. You can also use crushed peppermint!
What I Used For This Recipe
- Pyrex Glass Mixing Bowl: This set of glass mixing bowls is my favorite because of the different sizes it comes in. I love that they are glass, easy to clean, durable, and easy to store!
- Measuring Cups and Spoons: I love these stainless steel measuring cups and spoons because they are easy to clean and use!
- Balloon Whisk: This is a great whisk to use for all kinds of baking recipes when you need to whisk either dry or wet ingredients. The silicon handle is comfortable and easy to use!
- Baking Dish: I use this two-quart making dish for all types of recipes including both savory and sweet dishes. This glass dish is the perfect size, oven-friendly, dishwasher-friendly, and just so easy to use!
How To Make It
- First, preheat the oven to 350 degrees Fahrenheit. Grease a baking dish with either nonstick cooking spray or oil. Greasing the pan prevents the baked brownies from sticking to it.
- Using a stand or handheld electric mixer on medium speed, cream together the sugar and butter for about two minutes until fluffy. Avoid over mixing or there will be too much air in the butter.
- Next, slowly beat in the eggs, one at a time. This allows the batter to avoid being overmixed.
- In another bowl, whisk together the flour, cocoa powder, and salt until well combined.
- Next, stir the wet ingredients until the dry ingredients are just combined. Fold in the chocolate chips or chopped chocolate bar.
- Spread the brownie batter into the grease pan with a rubber spatula and bake the brownies in the preheated oven for about 30 minutes. The cooking time will vary with each oven.
- Test the baked brownies by sticking a toothpick in the center of them to see if only a few crumbs stick to it.
- Remove the brownies from the oven, allow them to cool, then evenly frost them using a spatula or knife. Sprinkle the crushed candy canes or peppermint on top of the frosting.
- Use white chocolate chips for white chocolate, peppermint holiday brownies.
- Make your own frosting or use store bought. I like to use chocolate, vanilla, peanut butter, etc.
- For refined sugar-free brownies, use coconut sugar, dark chocolate chips, and use sugar-free candy canes.
- Gluten-free brownies will use a gluten-free baking blend with a 1:1 ratio.
- Top the brownies with crushed pretzels, chocolate bars, nuts, or sprinkles instead of candy cane.
Store the leftover brownies in an airtight container at room temperature for four days. Chill the leftover brownies in the refrigerator for up to one week.
What makes brownies more fudgy?
Be sure to use a higher fat ratio in your brownies if you want fudgier brownies. Make sure you add plenty of butter!
Is oil or butter better for fudgy brownies?
Both options are great and create fudgy brownies! I like these brownies to rise a little more so I use butter. If you want denser brownies, then you can use vegetable oil.
How do you know when fudgy brownies are done?
The tops of the brownies will start to form little cracks and the centers of the brownies will no longer be jiggly. You can test the crumb level by inserting a knife or toothpick in the center of the baked brownies.
What To Serve With This
More Brownie Recipes You’ll Love
- Marshmallow Brownies
- Banana Split Brownies
- Brownie Bottom Cheesecake
- Chocolate Raspberry Brownies
- Snickers Brownies
More Holiday Recipes
- Christmas Fluff
- Orange Creamsicle Salad
- No-Bake Chocolate Peanut Butter Haystacks
- Eggnog Bread Pudding
- No-Bake Peppermint Pie
Do you have any amazing easy brownie or candy cane recipes? I’m always looking for more recipes to try! Follow me on Instagram @simplystacieblog, on Facebook at Simply Stacie, and on Pinterest @SimplyStacie and let me know how you liked this and my other recipes!
- 1 cup sugar
- 1/3 cup salted butter, softened
- 2 large eggs
- 3/4 cup all-purpose flour
- 1/2 cup cocoa
- 1/4 tsp salt
- 1 cup semi-sweet chocolate chips
- 1 (14oz) tub white frosting
- 2 tablespoons crushed candy canes
- Preheat oven to 350°F. Grease an 8 inch square baking dish.
- Using an electric mixer (stand or hand-held) on medium, cream sugar and butter until light and fluffy, about 2 to 3 minutes. Beat in eggs, one at a time, until well combined, about 2 minutes.
- In another bowl, whisk together flour, cocoa and salt.
- With mixer on low, add flour mixture to butter mixture and mix just until combined.
- Stir in chocolate chips.
- Spread batter in prepare baking dish and bake until a toothpick comes out with a few crumbs attached, about 30 minutes.
- Let cool completely then evenly spread frosting over brownies and sprinkle with candy canes.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 205Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 33mgSodium: 81mgCarbohydrates: 33gFiber: 1gSugar: 23gProtein: 2g