Fudgy peppermint brownies with a crinkled top are my favorite way to use up leftover candy canes. These candy cane brownies combine melted dark chocolate and cocoa powder for a deeply fudgy texture, plus crushed candy canes for crunch and seasonal flair. They make a wonderful holiday treat for gifting or bringing to parties.
These brownies come remarkably close to boxed mix results while being homemade. For serving, try a scoop of French vanilla ice cream or a dollop of lightly sweetened vanilla whipped cream for an extra indulgent touch.
“These are amazing!! Everyone loved them and they’re so easy to make. Will definitely be making again.” -Ally
Ingredients for Peppermint Brownies
One-bowl peppermint brownies use straightforward pantry staples. They’re also a great way to use extra candy canes from the holidays.
- Candy canes. Crushed candy cane pieces add texture and clearly signal the peppermint flavor.
- Dark chocolate chunks or chips. Dark or semisweet chocolate gives the best flavor—avoid milk chocolate to prevent the brownies from becoming overly sweet.
- Butter. Salted or unsalted will work; adjust added salt if you use salted butter.
- Granulated sugar. This helps form the shiny, crackly top when mixed with the eggs.
- Eggs. They provide structure and help bind the ingredients.
- Vanilla extract. A small amount enhances the overall flavor.
- Peppermint extract. Provides the primary mint flavor; candy canes add extra peppermint notes and crunch.
- All-purpose flour. Produces a fudgy texture without being cakey.
- Unsweetened cocoa powder. Use a good-quality cocoa for rich chocolate flavor.
- Salt. Balances sweetness—reduce if your butter is salted.
Quick Tips to Make Peppermint Brownies
These brownies are rich and fudgy. A few technique tips will help you avoid a cakey texture and yield the fudgiest results.
Things to Prep for Peppermint Brownies
Line an 8″ (20 cm) square metal pan with parchment paper for easy removal. An 8″ pan gives a thicker, chewier brownie; a 9″ pan will produce slightly thinner bars that bake a little faster. Metal pans conduct heat more evenly for brownies than glass pans.
Crush the candy canes by placing them between parchment or in a plastic bag and tapping with a rolling pin or mallet. Aim for small pieces and some slightly larger chunks—avoid pulverizing them into dust.
Melting the Chocolate and Butter
Place the dark chocolate and butter in a heatproof bowl. Melt in 30-second intervals in the microwave, stirring between each, until smooth. If you prefer, melt over a double boiler until no lumps remain.
Adding Sugar, Eggs, and Extracts
Whisk granulated sugar into the slightly cooled chocolate for about a minute; this helps form the glossy top. Add the eggs to one side of the bowl and extracts to the other to avoid shocking the eggs, then whisk vigorously for 2–3 minutes until the batter thickens slightly to the ribbon stage. A balloon whisk or hand mixer works well.
Folding in Dry Ingredients
Sift the flour, cocoa powder, and salt to remove lumps, then add half of the crushed candy cane pieces. Fold the dry ingredients in gently with a spatula until no streaks remain—this keeps the brownies fudgy rather than cakey.
Baking Peppermint Brownies
Transfer the batter to the lined pan and spread evenly. Bake at 350°F (175°C) and start checking at 20 minutes. Tilt the pan—if the center moves, return to the oven for a couple more minutes. The brownies are done when the center no longer jiggles and a toothpick comes out with a few moist crumbs but not wet batter.
Right after removing the pan from the oven, sprinkle the remaining crushed candy canes on top so they adhere slightly from the residual heat.
Cutting Peppermint Brownies
Cool the brownies completely—at least one hour—before slicing so they set properly. Use a sharp knife and wipe it clean between cuts for neat squares.
FAQs about Candy Cane Brownies
Technique matters: whisk sugar and eggs to incorporate some air, then switch to a spatula to fold in dry ingredients. A little air helps lift the brownies slightly without making them cakey.
The peppermint is balanced: you’ll notice the candy cane pieces on top and inside and a pleasant mint aftertaste from the extract without an overly medicinal flavor.
Stored in a sealed container at room temperature, they’re best within three days. Refrigerated in an airtight container, they keep up to five days.
You can omit them, but the candy canes provide visual cues and crunchy texture. If you skip them, consider labeling the dessert so guests know it’s peppermint flavored.
Other Recipes You May Enjoy
- Chocolate peppermint cookies—crispy edges, chewy centers, and lots of cocoa plus mint
- Chocolate pumpkin muffins—lightly sweet and flavored with pumpkin
- Ritzy fudge—easy five-ingredient fudge topped with salted caramel and crackers
- No-bake protein granola bars—for when you want chocolate with some sustenance
Dish Cleanup: A Lil Messy
I rate cleanup on a 1–5 scale. This recipe is about a 3: you’ll use one large bowl, a few utensils, a pan, a sifter, and measuring cups. The sifter and spatula are worth it to prevent lumps and to maintain a fudgy texture.
Candy Cane Brownies Recipe
Thanks for stopping by! If you make this candy cane brownie recipe and enjoy it, please leave a review to let others know how it turned out.
One-Bowl Peppermint Brownies
Ingredients
- 2 peppermint candy canes
- 4 ounces (113 g) dark chocolate chunks (around 2/3 cup)
- 10 Tablespoons (140 g) butter
- 1 ½ cups (300 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons peppermint extract
- ⅔ cup (90 g) all-purpose flour
- ⅓ cup (35 g) cocoa powder
- ¾ teaspoon salt
Instructions
- Crush two candy canes between parchment paper or in a plastic bag, then set aside. Line an 8″ (20 cm) square metal pan with parchment paper and preheat the oven to 350°F (175°C).
- In a large heatproof bowl, add the dark chocolate and butter. Melt in the microwave in 30-second intervals, stirring each time, or melt over a double boiler until smooth.
- Add the granulated sugar and whisk for about one minute until the mixture cools slightly and looks grainy.
- Add the eggs to one side of the bowl and the extracts to the other. Whisk vigorously by hand or with an electric mixer for 2–3 minutes until the batter thickens slightly to the ribbon stage.
- Sift the flour, cocoa powder, and salt into the chocolate batter. Add only half of the crushed candy cane pieces. Switch to a spatula and fold until no streaks remain and the batter is thick and glossy.
- Pour the batter into the lined pan and spread to the edges. Bake for 23–26 minutes, until the center does not jiggle and a toothpick comes out with a few moist crumbs but no wet batter.
- Immediately after removing from the oven, sprinkle the remaining candy cane pieces over the top so they stick from the residual heat.
- Allow to cool completely, at least one hour, before cutting into squares and serving. Enjoy!
Video
Notes
If you whisk the batter to very thick, persistent ribbons, the brownies will still turn out fine even if you overwhisk a bit.
Store in a single layer in an airtight container at room temperature for up to three days or in the fridge for up to five days.
Recommended Supplies
- 8″ square metal pan
- Heatproof mixing bowl
- Balloon whisk and spatula
- Sifter (optional but helpful for cocoa powder)
Nutrition
| Calories: 228kcal
| Carbohydrates: 30g
I’d love to see how your brownies turn out: take a photo and tag @floralapronblog on Instagram or share with the hashtag #floralapronbakes.