Candy Cane Brownies
These Candy Cane Brownies are the perfect holiday treat! They are soft, fudgy brownies with a creamy peppermint frosting and topped with crushed mints. These festive brownies are sure to be a hit at any holiday gathering.
Nothing says Christmas more than candy cane and peppermint desserts. And, this is one of our favorite recipes to get into the holiday spirit. It’s sure to impress your friends and family with its festive colors and delicious flavor.
Table of contents
❤️ Why You’ll Love This Recipe
- These brownies are the perfect blend of chocolate and peppermint flavors.
- The beautiful colors will also stand out on your holiday dessert table.
- Plus, they are easy to make, so even novice bakers can make them.
🛒Ingredients
This is a quick list of the simple ingredients that you need to make these homemade brownies. The full ingredient list is in the recipe card.
- semi-sweet chocolate chips
- butter
- eggs
- sugar
- salt
- flour
- peppermint chips
- powdered sugar
- peppermint extract
- white chocolate
- Red food gel
- Andes peppermint crunch or crushed candy canes
See the recipe card below for quantities.
🔪 How to Make These Candy Cane Brownies
This is an overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
In a small bowl, melt the chocolate and butter together in short increments in the microwave, stirring frequently until fully melted. Set aside to cool slightly.
In a large bowl, whisk the eggs and sugar together. Add the cooled chocolate and whisk until smooth. Add the flour and salt and mix.
Fold in the peppermint chips. Pour the batter into a nonstick (or sprayed) 8×8 pan and spread in an even layer
Place in the oven and bake for 20-22 minutes, or until a knife comes out clean. Set aside to cool slightly.
To make the frosting, melt the white chocolate in a small bowl, stirring frequently until completely melted. Set aside to cool slightly.
Place the butter in a large bowl and beat with an electric mixer for 1-2 minutes, until the butter has lightened in color. Add in the powdered sugar and beat.
Add in the cooled chocolate and the peppermint extract. Beat until the frosting is smooth. Add in 1 drop of red food coloring and mix.
Spread the frosting in an even layer over the top of the brownies. Sprinkle the top with the peppermint chips. Slice and serve.
🥄 Equipment
This is a list of the equipment that you will need to make this recipe:
- small bowl
- large bowl
- 8×8 baking pan
- Electric mixer
🥫 Storage
Storage – Store the candy cane brownies in an airtight container at room temperature for up to 3 days.
Freezing – Another great thing about this recipe is that you can freeze the brownies for later. Slice them and wrap them in plastic wrap, then place them in an airtight container or freezer bag. They will keep for up to 3 months in the freezer.
Serve With
These delicious brownies are great when served with a glass of milk, or a hot cup of coffee. However, you can also serve them with your favorite meal such as this Slow Cooker Sweet and Sour Pork.
💭 Tips
Here are a few tips that you can use to help you make these peppermint brownies.
- Use quality chocolate chips. We like to use Toll House or Ghirardelli.
- If you can’t find the Andes peppermint chips, you can use crushed candy canes or even Andes mints.
- Don’t overmix the brownies, you want to mix the batter until it is just combined.
- Use parchment paper or foil to line your baking pan. This not only helps with easy clean-up but also makes removing the brownies hassle-free.
- Keep a close eye on the baking time, as overbaking can lead to dry brownies.
⁉️ FAQ
Do you have questions about this candy cane brownies recipe? Here are the answers to the most commonly asked questions.
Brownies are finished baking when they are firm around the edges and have a slightly cracked top.
🍽 More Candy Cane Recipes
Do you enjoy candy canes? If so, try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Candy Cane Brownies
Equipment
- small bowl
- large bowl
- 8×8 baking pan
- Electric mixer
Ingredients
- 8 ounces semi-sweet chocolate chips
- 6 tablespoons butter
- 2 eggs
- ¼ cup sugar
- ½ teaspoon salt
- ¼ cup flour
- 4 ounces peppermint chips
Frosting:
- ½ cup butter softened
- 1 ½ -2 cups powdered sugar
- 1 teaspoon peppermint extract
- 4 ounces white chocolate
- Red food gel optional
- Andes peppermint crunch baking chips or crushed candy canes if unavailable
Instructions
- Preheat the oven to 350 degrees.
- In a small bowl, melt the chocolate and butter together in short increments in the microwave, stirring frequently until fully melted.
- Set aside to cool slightly.
- In a large bowl, whisk the eggs and sugar together.
- Add the cooled chocolate and whisk until smooth.
- Add the flour and salt and mix.
- Fold in the peppermint chips. Pour the batter into a nonstick (or sprayed) 8×8 pan and spread in an even layer.
- Place in the oven and bake for 20-22 minutes, or until a knife comes out cleanly.
- Remove and let cool completely.
- To make the frosting, melt the white chocolate in a small bowl, stirring frequently until completely melted.
- Set aside to cool slightly.
- Place the butter in a large bowl and beat with an electric mixer for 1-2 minutes, until the butter has lightened in color. Add in the powdered sugar and beat.
- Add in the cooled chocolate and the peppermint extract. Beat until the frosting is smooth.
- Add in 1 drop of red food coloring and mix.
- Spread the frosting in an even layer over the top of the brownies.
- Sprinkle the top with the peppermint chips.
- Slice and serve.
Notes
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
