Candy Cane Brownies

Why You’ll Love This Recipe

I love this recipe because it transforms classic brownies into a holiday showstopper with minimal effort. The deep chocolate flavor pairs beautifully with the peppermint frosting, and the crushed candy canes add both crunch and a burst of seasonal flavor. These brownies are festive, fun, and always a hit wherever I bring them. Plus, the frosting’s pink hue and candy topping make them look just as good as they taste.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the brownies:
½ cup butter, melted
1 tablespoon vegetable oil
1 tablespoon corn syrup or honey
1 cup granulated sugar
¾ cup cocoa powder, sifted
2 large eggs
1 teaspoon vanilla extract
¼ teaspoon salt
½ cup all-purpose flour

For the frosting:
½ cup unsalted butter, softened
2 to 2½ cups powdered sugar
1 teaspoon peppermint extract
1–2 tablespoons whipping cream
Red food coloring (as desired)
2–3 candy canes, crushed (for topping)

Directions

1. Preheat the oven: I preheat my oven to 350°F (175°C). Then, I line an 8×8-inch square baking pan with parchment paper or aluminum foil and lightly grease it for easy brownie removal.

2. Make the brownie batter: In a large bowl, I stir together melted butter, vegetable oil, corn syrup (or honey), sugar, and sifted cocoa powder until smooth and glossy.

3. Add wet ingredients: I whisk in the eggs and vanilla extract until well combined.

4. Add dry ingredients: I gently fold in the flour and salt until just combined—being careful not to overmix so the brownies stay fudgy.

5. Bake: I pour the batter into the prepared pan and spread it evenly. Then I bake for 20–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

6. Cool completely: I let the brownies cool completely in the pan before frosting.

7. Make the frosting: In a separate bowl, I beat the softened butter until smooth. I gradually add powdered sugar, ½ cup at a time, until creamy. I mix in peppermint extract and a few drops of red food coloring, then add the whipping cream a tablespoon at a time until the frosting is fluffy and smooth.

8. Frost and decorate: I spread the frosting evenly over the cooled brownies, then sprinkle crushed candy canes on top for a festive finish.

9. Serve: I cut the brownies into 16 squares and serve them chilled or at room temperature.

Servings and timing

This recipe makes about 16 brownies and takes around 40 minutes total—15 minutes of prep and 25 minutes of baking. It’s an easy, crowd-pleasing dessert that fits perfectly into any holiday menu.

Variations

• I sometimes swirl a bit of peppermint extract into the brownie batter for extra minty flavor.

• For a more elegant look, I skip the food coloring and leave the frosting pure white.

• When I want extra chocolatey richness, I mix in chocolate chips before baking.

• For crunch, I add a handful of chopped peppermint bark or white chocolate chunks on top.

• I’ve also turned these into brownie bites by baking them in a mini muffin pan and topping each with a dollop of frosting.

Storage/Reheating

I store the brownies in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week. For longer storage, I freeze them (either frosted or unfrosted) for up to 2 months—adding the candy cane topping after thawing to keep the crunch.

FAQs

Can I make these brownies ahead of time?

Yes, I often bake the brownies a day in advance, then frost and decorate them the next day for the best texture and appearance.

How do I crush the candy canes without making a mess?

I place them in a sealed plastic bag and gently crush them using a rolling pin or the bottom of a measuring cup.

Can I use store-bought brownie mix?

Definitely. I just prepare the boxed brownie mix as directed, then add the homemade frosting and candy cane topping for a quick festive upgrade.

How do I get clean brownie slices?

I chill the brownies for about 20 minutes before cutting and use a sharp knife wiped clean between each cut.

Can I make them more pepperminty?

Yes, I add an extra ¼ teaspoon of peppermint extract to the frosting or a few drops to the brownie batter for a stronger flavor.

Conclusion

I love how these Candy Cane Brownies combine the decadence of fudgy chocolate with the cool, festive flavor of peppermint. They’re easy to make, beautifully festive, and guaranteed to spread holiday cheer with every bite. Whether I bake them for a party or simply to enjoy with a cup of cocoa, these brownies always make the season feel extra sweet.

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