Candy Cane Brownies
Indulge in the perfect holiday treat with candy cane brownies! These rich, fudgy brownies are packed with peppermint flavor and topped with creamy peppermint frosting.
Candy Cane Brownies
If you love chocolate and peppermint, you'll love these candy cane brownies!
These candy cane brownies have a brownie base with peppermint chips mixed in, and is topped with a white chocolate frosting and crushed peppermints.
They’re easy to make and are sure to be a hit at any holiday gathering.
Ingredients
Semi-sweet chocolate chips: I used semi-sweet chocolate chips, but you can sub it out for dark chocolate chips if you prefer.
Butter: Make sure to pull out the butter about 30-60 minutes before making to allow it to come to room temperature.
Eggs: Pull the eggs out at the same time as the butter.
Sugar
Salt
Flour: I used all-purpose flour. Make sure to measure it by spooning it into your measuring cup and leveling it off to avoid using too much.
Peppermint chips: If you can’t find them, crushed candy canes will work just fine.
Powdered sugar: Be sure to sift it if it’s lumpy.
Peppermint extract
White chocolate: Make sure to melt it slowly to avoid burning it.
Red food gel: If you want to add a pop of color to the frosting, red food gel is a great option.
Andes peppermint crunch baking chips (or crushed candy canes): Crushed candy canes work just as well if you can’t find the Andes chips.
How to Make
Preheat the oven to 350°F (175°C).
Melt the chocolate and butter together in short bursts in the microwave, stirring frequently until smooth.
Let cool slightly.
In a large bowl, whisk together the eggs and sugar.
Stir in the cooled chocolate mixture.
Then, add the flour and salt, mixing until just combined.
Fold in the peppermint chips.
Pour the batter into a greased 8x8 inch baking pan and spread evenly.
Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
Let cool completely.
To make the frosting, melt the white chocolate.
Let cool slightly.
In a separate bowl, cream together the butter and powdered sugar until light and fluffy.
Beat in the cooled white chocolate and peppermint extract.
Add a drop of red food gel, if desired.
Once the brownies are fully cooled, spread the frosting evenly over the top.
Sprinkle the top with Andes peppermint crunch baking chips or crushed candy canes.
Slice and serve, and enjoy!
Here are some tips for making these Candy Cane Brownies the best:
Tips & Tricks
Here's some tips for making these brownies:
Don’t overmix the batter: Mix just until everything is combined to avoid dense brownies. Overmixing can make them too heavy.
Quick frosting tip: If you're short on time, skip the food coloring and just spread the white chocolate frosting as is—still delicious!
Make-ahead option: Bake the brownies the day before and frost them the next day. This can save you time if you’re preparing for a party or event.
Use different chips: If you don’t have peppermint chips, try using mini chocolate chips or even toffee bits.
Perfect brownie texture: For fudgy brownies, avoid overbaking. Check doneness by inserting a toothpick—if it comes out with a few moist crumbs, they’re ready.
Leftovers/Storage
Store leftovers in an airtight container at room temperature for up to 3 days.
To reheat, microwave individual servings for 10-15 seconds or warm them in a low oven for about 5 minutes.
F.A.Qs.
Why are my brownies too gooey in the middle?
It might be that the brownies need a bit more time in the oven. If they are still too soft in the middle, bake for another 2-3 minutes and check again.
Can I use a glass baking dish instead of a metal one?
Yes, but glass dishes may require a slightly lower baking temperature (325°F) as they can cause the edges to cook faster. Keep an eye on them and test for doneness.
Can I use a different type of extract in the frosting?
Yes! If you don’t like peppermint, vanilla or almond extract are great alternatives, but keep in mind they’ll change the overall flavor profile.
Candy Cane Brownies
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 cup 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) 8x8 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.
