Candy Cane Brownies
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These candy cane brownies are the perfect brownies for Christmas. They start with an incredibly fudgy brownie, followed by a sweet peppermint filling in the middle. Then they’re topped with chocolate ganache and crushed candy canes.
**This post was originally published in November 2017. It was updated December 2, 2024 with a slightly updated recipe to include a chocolate ganache topping and new photos**
If you’re looking for a rich holiday dessert, or a brownie recipe to add to your Christmas baking, then let me introduce you to these candy cane brownies. They’re a triple layer brownie that’s incredibly rich and decadent. The brownie base is incredibly fudgy. Then the middle is a peppermint buttercream. To top it off, there’s a layer of shiny chocolate ganache and crushed candy canes for extra crunch.
This recipe is perfect for anyone who loves peppermint chocolate and looks beautiful with the three layers.
Making Candy Cane Brownies
The brownies are super easy to make and perfectly fudgy. For this recipe we’re using primarily butter for more flavor. We start by mixing together melted butter, a little oil for extra moisture, and sugar. Then you’ll whisk in the eggs and vanilla.
You’ll then fold in the cocoa, flour and salt – and gently mix until you no longer see streaks or lumps of dry ingredients. I highly recommend sifting the cocoa powder first to remove lumps.
Note: The bake time of the brownies will vary slightly depending on how gooey you prefer your brownies. Because we’re adding frosting and ganache – I prefer this recipe to be a little less gooey compared to, say, brownies served with ice cream.
Then once the brownies are fully cooled, we can get onto the peppermint filling.
It’s a simple peppermint buttercream made with butter, powdered sugar, peppermint extract and cream – plus optional food coloring. Adding more powdered sugar will make the filling thicker and provide cleaner cuts, but will obviously make the brownies sweeter.
For the chocolate ganache topping, you can use either semi-sweet or a stronger dark chocolate (I recommend anything from 50-70%). It’s glossy and beautiful and pairs perfectly with the fudgy brownie and sweet peppermint filling. I also love how the crushed candy canes add a delicious crunch.
Chocolate, mint and perfect for the holidays – these candy cane brownies are a delicious Christmas dessert or treat that’s perfect for chocolate lovers. Because sometimes you need a Christmas brownie instead of a Christmas cookie!
Love chocolate and peppermint? Then be sure to try:
Candy Cane Brownies
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, but not starting to melt
- 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
Chocolate Ganache Topping
- 4 ounces semi sweet chocolate (56 grams), or 50-70% dark chocolate
- 6 tablespoons whipping cream (90 ml), or heavy cream, about 33-35% MF
- 2-3 candy canes, crushed
Instructions
Brownies
- Preheat the oven to 350F degrees. Line an 8×8 inch square pan with parchment paper or aluminium foil so that it goes up and over the sides.
- In a large bowl whisk together the melted butter, oil, and sugar.
- Whisk in eggs and vanilla extract until you no longer see pieces of eggs.
- Gently fold in the flour, cocoa, and salt. Be sure to sift the cocoa powder first. If needed, to a few whisks (by hand) to remove any lumps of cocoa and flour.
- Pour the batter into the prepared pan and bake for 20-25 minutes, or until an inserted toothpick comes out clean or with a few damp crumbs.
- Cool the brownies in the pan.
Peppermint Filling
- In a large bowl, beat the butter until soft.
- Add in 1 cup powdered sugar, 1 teaspoon peppermint extract and an optional drop of red food coloring. Mix together, starting with the mixer on a low speed.
- Beat in the rest of the powdered sugar about 1/2 cup at a time, until the desired sweetness is reached. Optionally, mix in a little more peppermint extract for a stronger peppermint flavor.
- Beat in the cream, 1 tablespoon at a time as needed. Adding more powdered sugar will make the filling sweeter and thicker.
- Ensure the brownies are 100% cooled (they should no longer be warm to the touch). Then frost with the peppermint filling using a flat knife. Place in the fridge as you make the topping.
Chocolate Ganache Topping
- Chop the chocolate until it's in very fine pieces. Place in a heatproof bowl.
- Heat the cream until almost boiling. This can be done in 30-second intervals in the microwave (go slowly so that it doesn't burn and overflow) or in a double boiler over a pan of gently simmering water.
- Pour the hot cream over the chopped chocolate. Let it sit for 2-4 minutes, then whisk until smooth.
- If the chocolate isn't quite melted, return the bowl to the microwave and microwave for 30 second intervals on medium power (not high power). Whisk between each interval until smooth. Alternatively, return to the double boiler over low heat and whisk until smooth.
- Pour the ganache over the peppermint filling and smooth into an even layer. Place in the fridge to harden. Sprinkle the top with crushed candy canes.
- When ready to slice/serve, lift the bars out of the pan using the overhang of the parchment/aluminum foil. Place on a cutting board and peel back the paper. Slice using a sharp knife. Wipe off the knife after each slice for clean cuts.
Notes
- Peppermint Extract: This can be found in the baking aisle typically near the vanilla extract. Do not use peppermint oil.
- Nutrition: Details provided are an estimate only and based on 1 brownie, assuming the pan is sliced into 16 uniform bars.
- Storage: Store brownies in the fridge for up to 4 days. The brownie layer (without the filling and chocolate topping) can be baked and cooled. Then wrap tightly (at least twice and place in a freezer bag. Freeze for up to 2 months, then thaw overnight in the fridge. Make the filling and topping when ready to serve.
Do you need to use liquid whipping cream for this recipe?
In the frosting – you’ll use whipping cream (that you’d pour from the carton). But if you don’t have any on hand, milk will work too
Should I put them in the fridge if I am giving them out tomorrow?
They’ll be fine at room temperature in an airtight container. But either way works 🙂
Looks delicious, how many eggs?
Yikes – Thanks for the catch! You’ll need 2 large eggs