Name: Candy Cane Brownies Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1/2 cup butter (112 grams), melted; 2 teaspoons vegetable oil (10 ml); 1 cup granulated sugar (200 grams); 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup cocoa powder (50 grams), sifted; 1/2 cup flour (63 grams); 1/4 teaspoon salt; 1/3 cup unsalted butter (75 grams), softened but not melted; 1 1/2 – 2 cups powdered sugar (165 – 220 grams); 1 – 1 1/2 teaspoon peppermint extract; Red food coloring (optional); 1-2 tablespoons whipping cream; 4 ounces semi-sweet chocolate (56 grams) or 50-70% dark chocolate, chopped finely; 6 tablespoons whipping cream (90 ml); 2-3 candy canes, crushed

Introduction

These Candy Cane Brownies combine rich, fudgy chocolate with a refreshing peppermint frosting and a smooth chocolate ganache topping. Finished with crushed candy canes, they bring a festive twist to a classic dessert that’s perfect for holiday celebrations or anytime you want a sweet treat with a minty kick.

A square slice of dessert sits on a white plate over a white marbled surface, showing three clear layers: the bottom layer is thick, dark, and dense chocolate cake with a slightly rough texture; the middle layer is smooth and creamy pink mousse of medium thickness; the top layer is a glossy, dark chocolate ganache spread evenly with a few small pieces of crushed red and white peppermint candy scattered on top. To the left of the slice, a woman's hand holds a fork with a bite-sized piece showing all three layers, emphasizing the contrast and texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup butter (112 grams), melted

2 teaspoons vegetable oil (10 ml)

1 cup granulated sugar (200 grams)

2 large eggs

1 teaspoon vanilla extract

1/2 cup cocoa powder (50 grams), sifted

1/2 cup flour (63 grams)

1/4 teaspoon salt

1/3 cup unsalted butter (75 grams), softened (not melting)

1 1/2 – 2 cups powdered sugar (165-220 grams)

1 – 1 1/2 teaspoons peppermint extract

Red food coloring (optional)

1-2 tablespoons whipping cream

4 ounces semi-sweet chocolate (56 grams) or 50-70% dark chocolate

6 tablespoons whipping cream (90 ml) or heavy cream (33-35% MF)

2-3 candy canes, crushed

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line an 8×8 inch square pan with parchment paper or aluminum foil, letting it hang over the edges for easy removal.

Step 2: In a large bowl, whisk together the melted butter, vegetable oil, and granulated sugar until combined.

Step 3: Add the eggs and vanilla extract to the bowl and whisk until no streaks of egg remain.

Step 4: Gently fold in the sifted cocoa powder, flour, and salt. Use a few gentle whisk strokes by hand to break up any lumps.

Step 5: Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Step 6: Allow the brownies to cool completely in the pan before frosting.

Step 7: To make the peppermint filling, beat the softened butter in a large bowl until soft and smooth.

Step 8: Add 1 cup of powdered sugar, peppermint extract, and red food coloring (if using). Mix on low speed to combine.

Step 9: Gradually beat in the remaining powdered sugar, about 1/2 cup at a time, until you reach your preferred sweetness and texture. Optionally, add more peppermint extract for a stronger flavor.

Step 10: Beat in 1-2 tablespoons of whipping cream, adding a little at a time to achieve a smooth, spreadable consistency.

Step 11: Spread the peppermint filling evenly over the cooled brownies with a flat knife. Refrigerate while preparing the ganache.

Step 12: Chop the chocolate into fine pieces and place in a heatproof bowl.

Step 13: Heat the 6 tablespoons of cream until almost boiling, either in short bursts in the microwave or over a double boiler.

Step 14: Pour the hot cream over the chopped chocolate and let sit for 2-4 minutes. Whisk gently until smooth.

Step 15: If the chocolate hasn’t fully melted, heat in short intervals and whisk until completely smooth.

Step 16: Pour the ganache evenly over the peppermint layer and smooth the surface. Refrigerate until the topping is firm.

Step 17: Sprinkle crushed candy canes over the ganache before it fully sets.

Step 18: When ready to serve, lift the brownies from the pan using the parchment or foil overhang. Place on a cutting board, peel back the lining, and slice with a sharp knife. Wipe the knife between cuts for clean slices.

Tips & Variations

Use high-quality cocoa powder and chocolate for the richest flavor.

Adjust the peppermint extract carefully — too much can be overpowering.

For a smoother ganache, finely chop the chocolate and avoid overheating the cream.

Try white chocolate ganache and skip the cocoa for a lighter, sweeter version.

Substitute crushed peppermint candies or peppermint bark if you can’t find candy canes.

FAQs

Can I make these brownies ahead of time?

Yes, you can prepare the brownies, peppermint filling, and ganache in advance. Assemble and refrigerate them up to 2 days before serving to allow the flavors to meld and the topping to set properly.

Can I use regular butter instead of unsalted butter?

Yes, but reduce or omit any added salt in the recipe to avoid overly salty brownies. Using unsalted butter gives you better control over the seasoning.