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Candy cane brownies are super fudgy brownies topped with a layer of sweet peppermint frosting, covered in a layer of soft chocolate ganache, then sprinkled with crushed candy canes to dress them up for the holidays. ThesePeppermint Candy Cane Brownies are perfect for any party.
Fudgy brownies are one of my favorite desserts. They’re easy to make and easy to serve – perfect for the busy holiday season.
What makes fudgy brownies?
To make extra fudgy brownies, you need to use a higher ratio of fat to flour. More flour makes cake-like brownies. Using more butter helps to soften the brownies up, making them fudgier.
The cookbook version is slightly different than the online version. My version below is sort of a combination of the two.
How to Make Fudgy Peppermint Candy Cane Brownies
This is such an easy brownie recipe!
To make it easier to get bar cookies out of the pan, line your pan with foil.
To make it easy to mold the foil to your pan, turn your pan upside down and cover the pan tightly with foil, shiny side out. Remove the foil, turn the pan right side up and fit themoldedfoil into it.
Once you have the brownies out of the pan, peel off the foil and cut them in to squares. I like to use my watermelon knife to cut them. It’s long enough to cut through the entire row in one slice. I then rinse the knife in hot water, dry it and cut the next row.
If you really want perfect squares, sometimes I’ll even bring out the ruler and measure the rows.
I loved the brownies. I kept going back to the kitchen for just a little bit more. They remind me of a brownie they make at a local pastry shop, Schmidt’s. Thanks Kate and Sara for sharing the recipe.
Please stop byOur Best Bitesto see their twist onmy Chocolate-Peppermint Thumbprint Cookies.
Also, check out my roundup of Peppermint Desserts recipes.
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4.49 from 125 votes
Peppermint Candy Cane Brownies
Peppermint candy cane brownies are super fudgy brownies topped with sweet peppermint frosting, chocolate ganache and crushed candy canes.
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Bar Cookies
Cuisine: American
Keyword: 12 Weeks of Christmas Cookies, baking, cookie, Dessert, food, recipe
Servings: 16 brownies
Calories: 388kcal
Author: Barbara Schieving
Ingredients
Brownies
- 1 ¼ cups flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 4 ounces unsweetened chocolate baking squares
- 1 cup unsalted butter 2 sticks
- 4 eggs
- 2 cups sugar
- 1 teaspoon vanilla
Frosting
- 2 cups powdered sugar
- ¼ cup 4 tablespoons butter, softened
- 1 ½ teaspoons peppermint extract
- 1 ½ tablespoons milk
- red food coloring 1 to 2 drops
Chocolate Glaze
- 6 ounces about 1 cup semi-sweet or dark chocolate chips
- 6 tablespoons butter
Peppermint Topping
- ½-1 cup crushed candy canes
Instructions
Preheat oven to 350º. Line a 9×13 inch pan with foil, making sure the foil extends over the edges by at least one inch. Lightly spray foil with nonstick cooking spray and set aside.
Combine flour, baking powder, and salt. Set aside.
Chop the baking squaresand butter into chucks and place in a microwave-safe bowl. Microwave in 30 second intervals, stirring in between, until just melted and smooth. Set aside to cool, stirring occasionally.
In a stand mixer or with electric beaters, beat eggs, sugar and vanilla for 2 minutes. While the mixer is running, slowly add the melted chocolate and beat to combine. With the mixer on low speed, gradually add flour mixture and mix just until combined.Pour into prepared 9×13 pan.
Bake for 20-30 minutes or until a toothpickpoked in the center comes out mostly clean. Don’t over bake! When brownies are done, cool on a wire rack. When completely cool, put in the fridge to chill (makes the frosting spreading easier).
Peppermint frosting
Combine all frosting ingredients and beat until light and fluffy. Add more milk a teaspoon at a time if needed. Spread evenly over chilled brownies and place back in the fridge to chill again while you do the final step. (I used an offsetspatulato spread the frosting.)
Chocolate Glaze
Place chocolate chips and butter in a microwave-safe bowl. Microwave in 30 second intervals, stirring in between, until just melted and smooth.Set aside to cool for about 15 minutes, stirring occasionally, and then quickly spread on top of brownies.
Sprinkle the crushed candy canes on top and return to the fridge to cool. When chocolate has hardened, use the edges of the foil to remove the entire sheet of brownies from the pan. Cut into squares and serve.
Video
Notes
- slightly adapted from Our Best Bites
Nutrition
Calories: 388kcal | Carbohydrates: 56g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 72mg | Sodium: 212mg | Potassium: 112mg | Fiber: 2g | Sugar: 46g | Vitamin A: 426IU | Calcium: 60mg | Iron: 2mg
More bar cookies you might like:
Almond Toffee Bars, Barbara Bakes
Tropical Magic Bar Cookies, Barbara Bakes
Triple Chip Blondies, Our Best Bites
Peanut Butter Cup Caramel Shortbread Bars, Our Best Bites
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About Melissa & Barbara
As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...
Reader Interactions
Comments
Ryan
Hi – Would this recipe work with all purpose gluten free flour (Bob’s, which is 1×1)? Thanks!!
Reply
Melissa Griffiths
It should work great!
Reply
Rachel
Great concept, but this recipe is definitely not written correctly. Ingredients listed are missing from the instructions, some steps have no content whatsoever… I tried making these (in an 8×8, granted) and increased the bake time to 36 minutes, and still they came out dry on the edges and batter in the center.Reply
Melissa Griffiths
I just reread the recipe and couldn’t find any ingredients missing from the instructions….
Reply
Terri Greene
I’ve made this recipe a few times and every time they turn out amazing! My favorite brownie recipe. The prep time is not accurate, it does take a long time (a few hours) but it is so worth it. They melt in your mouth😋Reply
Melissa Griffiths
Thank you for the review! I’ll get that prep time updated. The input is helpful!
Reply
Kathy
I am going to a Christmas party today so I made them last night and left in the fridge overnight. I cheated and used two boxes of brownie mix as my base then followed the recipe for the frosting and topping. Since the brownies were super thick I cut them in about 1.5” squares. I used your advice and used a super long thin knife washing it after each slice. They turned out beautifully. I only cut about half to take to my party today. My question is, can I freeze the remainder until our annual Christmas Eve gathering? I was thinking of freezing the whole half then cutting it into squares after it thaws Christmas Eve.
Reply
Melissa Griffiths
How fun! And yes, they freeze great.
Reply
M Daiga
Plan time accordingly-40 minutes is way too short! That’s obvious just reading the recipe (30 min bake time alone).
Reply
Anne Niemuec
Yuck! Recipe calls for two sticks of butter in the batter but it came out a slushy mess. Had to start over. Please correct the recipe.
Reply
Barbara Schieving
Sounds like you left out an ingredient or mixed it wrong. 1 cup of butter (2 sticks) is very common in a 9×13 pan of brownies.
Reply
Ally
Can I make these the night before? The reason I ask is that I’ve experienced other recipes where the candy canes got kind of gooey in the fridge overnight. Any experience with this related to this recipe? Thank you!!
Reply
Barbara Schieving
Hi Ally – I haven’t tried making these beforehand, but I have had the same experience with having candy canes get kind of gooey overnight on desserts. The original recipe says you can make them ahead of time. So I think since the chocolate layer sets up pretty firmly and isn’t soft like a buttercream icing, that they should stay crunchy. Let me know if you try it.
Reply
Faith
Hello. My great-great aunt made these for the four of us girls every summer. We leave bed them and I am passing the recipe down to my grand daughter today. That would be her great-great-great Aunt Molly. This is almost her exact recipe. I love that I am passing it on through the generations.
Reply
Barbara Schieving
Hi Faith – recipes are so fun to pass down through the generations. They always bring back fond memories. Thanks for sharing!
Reply
c
what are the baking squares?
Reply
Barbara Schieving
Baker’s is the most common https://www.target.com/p/baker-39-s-100-cacao-unsweetened-chocolate-baking-bar-4oz/-/A-12969397#lnk=sametab and easiest to find at the grocery store in the baking aisle. My local store often has Ghirardelli as well. https://www.ghirardelli.com/unsweetened-chocolate-100-cacao-baking-bar-%2812-ct—4-oz-ea%29-61828cs
Reply
Nell
These were so good! I promised my son a Valentines Day treat and he wanted something with crushed peppermint, so who was I to get picky on what holiday these go with? (I had leftover crushed candy canes from actual Christmas baking). I had peppermint flavor, not extract, so I used only 1/3 of the listed amount; I probably could have gone a little lower. FWIW, it took me more than 30 mins to bake the brownies. I would definitely make these again–although I will be more precise in how I cut them and keep them very small–they are very rich. Thanks!
Reply
Barbara Schieving
Glad they were a hit! How fun that he knew exactly what he wanted and that you had leftover candy canes from Christmas. Thanks for sharing your experience subbing peppermint flavor Nell.
Reply
Mary
Could I use cocoa powder instead of unsweetened chocolate?
Reply
Barbara Schieving
Hi Mary – you could use this brownie recipe as the base https://www.barbarabakes.com/king-arthur-flour-fudge-brownies/ and then the frosting from this recipe.
Reply
Lindsay
Hello! Ive made these before..and the problem we had is once the brownies were brought to a party and got to room temperature the frosting started to ooze out and the chocolate layer slid around when it was time to serve them. Do you have any suggestions or modifications that could minimize or prevent this?
Reply
Barbara Schieving
Hi Lindsay – it sounds like you’ll want to keep cut them while they’re cold and put on a serving tray. Then keep them cold until it’s time to serve them.
Reply
Lina
I live in Denver and modified the recipe to adjust for the altitude and the brownie dough was super thick and then collapsed after taking it out of the oven. The color is also very off. It’s a very light brown instead of dark brown. Any idea what happened? To adjust for the altitude i added flour, reduced sugar, increased the temp, and decreased the time (still took 25 min) which is what I’ve typically done for other recipes at altitude.
Reply
Barbara Schieving
Hi Lina – what type of unsweetened baking chocolate did you use?
Reply
Lizzy
I cheated and used the Gihardeli brownie mix from Costco! They came out fabulous with the frostings and peppermint sprinkles!
Reply
Lorraine @ Not Quite Nigella
These look gorgeous mum! I’m all about peppermint this Christmas too 😀 The texture of these brownies looks perfect!
Reply
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