Dessert

Candy Cane Brownies Recipe

ByMaya Arden November 21, 2025November 21, 2025

Introduction

These Candy Cane Brownies are a festive twist on a classic treat, combining rich chocolate flavor with refreshing peppermint crunch. Perfect for holiday gatherings or anytime you want a sweet, minty indulgence.

There are twelve square brownies arranged on a sheet of white baking paper, each topped with crushed white and red peppermint candy pieces. The brownies have a rich, dark brown color with a slightly glossy and textured surface. The peppermint pieces are scattered unevenly on top, adding white and red color contrast. Around the paper, more small pieces of peppermint candy are scattered on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups white sugar
3/4 cup all-purpose flour

1/2 cup unsweetened cocoa powder
1/2 teaspoon salt

1/4 teaspoon baking powder
3/4 cup real, unsalted butter, melted

3 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon peppermint extract

6 regular-size candy canes

Instructions

Step 1: Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
Step 2: In a mixing bowl, combine the sugar, flour, cocoa powder, salt, and baking powder.

Step 3: In a separate bowl, mix the melted butter, eggs, vanilla extract, and peppermint extract. Add this mixture to the dry ingredients and stir until well combined.
Step 4: Pour the batter into the prepared baking pan, spreading evenly.
Step 5: Bake for about 30 minutes, until the edges are brown and the center is set for a gooey texture. For firmer brownies, bake up to 5 minutes longer, checking frequently to prevent burning.

Step 6: While baking, crush the candy canes and sift them through a fine mesh strainer to separate larger pieces from the powdery crumbs. Discard the powder.
Step 7: Remove the brownies from the oven and set on a wire rack. Sprinkle the crushed candy cane pieces evenly over the top and press them down lightly.
Step 8: Let the brownies cool completely, about 30 minutes, before cutting and serving.

Tips & Variations

For a more intense peppermint flavor, add an extra 1/4 teaspoon of peppermint extract to the batter.
Try mixing white or dark chocolate chips into the batter for added texture.
Use crushed candy cane baking bits instead of whole candy canes for a more even topping.

Make mini brownies using a muffin tin for individual portions.

Storage

Store brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week. Reheat briefly in the microwave to soften before serving, but avoid overheating to maintain the peppermint crunch.

How to Serve

A square white ceramic dish filled with a single thick layer of baked chocolate brownie, topped evenly with crushed white and red peppermint candy pieces that add a speckled texture and color contrast to the dark brown surface. The brownie has a slightly cracked surface showing moistness underneath, with the candy bits scattered more densely in the center and tapering slightly towards the edges. The dish is placed on a white marbled surface with a metal wire rack partly visible underneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute peppermint extract with another flavor?

Yes, you can use vanilla or almond extract instead, but it will change the characteristic peppermint taste. For a holiday twist, consider using orange or coffee extract.

How do I prevent my brownies from drying out?

Be careful not to overbake. Checking the brownies a few minutes before the recommended time can help you catch the perfect gooey center. Also, storing them properly in an airtight container helps retain moisture.