These candy cane brownies are the perfect Christmas treat: a fudgy brownie base, a sweet peppermint filling, glossy chocolate ganache, and crunchy crushed candy canes.
This post was originally published in November 2017 and updated December 2, 2024 to add a chocolate ganache topping and new photos.
If you want a rich, festive dessert to add to your Christmas baking, these candy cane brownies are a standout. They’re composed of three delicious layers: an ultra-fudgy brownie, a creamy peppermint buttercream in the middle, and a shiny chocolate ganache on top finished with crushed candy canes for texture and holiday flair.
The combination of chocolate and peppermint is classic and the layered presentation makes these brownies especially attractive for holiday gatherings. They’re ideal for anyone who loves a bold peppermint flavor paired with rich chocolate.
Making Candy Cane Brownies
The brownies are simple to make and intentionally fudgy. This recipe uses mostly butter for flavor, plus a bit of oil to keep the texture moist. Start by whisking together melted butter, a small amount of oil, and sugar. Add the eggs and vanilla and mix until smooth.
Fold in sifted cocoa powder, flour, and salt, stirring gently until the batter has no streaks of dry ingredients. Sifting the cocoa first removes lumps and makes mixing easier. Bake until a toothpick comes out with a few moist crumbs—adjust the bake time depending on how fudgy you like them. Because these bars get a frosting and ganache, I prefer them slightly less gooey than brownies served with ice cream.
After the brownies cool completely, prepare the peppermint filling. It’s a straightforward buttercream made from butter, powdered sugar, peppermint extract, and a touch of cream. You can add a small amount of red food coloring if you want a festive pink or pale red hue. Adding more powdered sugar will make the filling firmer and give cleaner slices, but it also increases the sweetness.
The chocolate ganache is quick and elegant. Use good-quality semi-sweet or dark chocolate (roughly 50–70% cocoa) for balance. Chop the chocolate finely, heat cream until just below boiling, pour it over the chocolate, let it sit briefly, then whisk until glossy and smooth. Pour the ganache over the peppermint layer, chill until set, and sprinkle with crushed candy canes for color and crunch.
These candy cane brownies are a festive, chocolate-forward dessert perfect for holiday parties or gifts. If you love chocolate and peppermint, they make a delicious alternative to traditional cookies.
Love chocolate and peppermint? Then be sure to try related recipes from your own saved collection or other holiday favorites.
Candy Cane Brownies
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Equipment
-
8×8 inch (20×20 cm) pan
Ingredients
Brownies
- 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
Peppermint Filling
- 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
Chocolate Ganache Topping
- 4 ounces semi-sweet chocolate (56 grams) or 50–70% dark chocolate
- 6 tablespoons whipping cream (90 ml) or heavy cream (33–35% fat)
- 2–3 candy canes, crushed
Instructions
Brownies
- Preheat the oven to 350°F. Line an 8×8 inch square pan with parchment paper or foil, leaving an overhang.
- In a large bowl whisk together melted butter, oil, and sugar.
- Whisk in the eggs and vanilla until combined.
- Gently fold in the sifted cocoa, flour, and salt. Whisk by hand if needed to remove lumps.
- Pour batter into the prepared pan and bake 20–25 minutes, or until a toothpick shows a few moist crumbs.
- Allow the brownies to cool completely in the pan.
Peppermint Filling
- Beat the softened butter until soft and smooth.
- Add 1 cup powdered sugar, 1 teaspoon peppermint extract, and optional red coloring. Start the mixer on low.
- Beat in the remaining powdered sugar 1/2 cup at a time to reach the sweetness and consistency you prefer. Add more peppermint extract if you want a stronger flavor.
- Beat in cream 1 tablespoon at a time until the filling spreads easily. More powdered sugar will yield a firmer filling for cleaner slices.
- When the brownies are completely cool, spread the peppermint filling evenly with a flat knife. Chill while you prepare the ganache.
Chocolate Ganache Topping
- Chop the chocolate finely and place it in a heatproof bowl.
- Heat the cream until it is almost boiling, either in the microwave in short bursts or in a double boiler.
- Pour the hot cream over the chocolate and let sit 2–4 minutes, then whisk until smooth and glossy.
- If needed, gently reheat in short intervals and whisk until fully melted and smooth.
- Pour the ganache over the peppermint layer, smooth to an even layer, and chill until set. Sprinkle with crushed candy canes.
- To serve, lift the bars from the pan using the parchment overhang, peel away the paper, and slice with a sharp knife. Wipe the knife between slices for neat edges.
Notes
- Peppermint extract: Find it in the baking aisle near vanilla extract. Do not use peppermint oil.
- Nutrition: Nutrition details are estimates per brownie if the pan is cut into 16 pieces.
- Storage: Store finished brownies in the refrigerator up to 4 days. You can bake and freeze the brownie layer (wrapped tightly) for up to 2 months; thaw in the fridge before assembling the filling and ganache.
Nutrition
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