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Two layered peppermint brownies, stacked on top of each other
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5 from 1 vote

Candy Cane Brownies

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.
Prep Time30 minutes
Cook Time24 minutes
Chilling1 hour
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: Candy Cane Brownies, Layered Candy Cane Brownies
Servings: 16 brownies
Author: Fiona Dowling

Equipment

  • 8x8 inch (20x20 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 8x8 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

  1. Peppermint Extract: This can be found in the baking aisle typically near the vanilla extract. Do not use peppermint oil.
  2. Nutrition: Details provided are an estimate only and based on 1 brownie, assuming the pan is sliced into 16 uniform bars. 
  3. 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.

Nutrition

Calories: 281kcal | Carbohydrates: 33g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 57mg | Sodium: 95mg | Potassium: 118mg | Fiber: 2g | Sugar: 26g | Vitamin A: 429IU | Vitamin C: 0.04mg | Calcium: 21mg | Iron: 1mg