If you’re looking for a festive treat that captures the magic of the holiday season, you’ve got to try this Candy Cane Brownies Recipe. Imagine rich, fudgy brownies layered with a cool, minty peppermint frosting and topped with festive crushed candy canes that add just the right amount of crunch and sweetness. This dessert manages to be both indulgent and refreshing, making it a perfect centerpiece for any holiday gathering or a delightful way to brighten up a cozy winter evening. Trust me, once you experience the gooey texture combined with peppermint’s cool bite, this recipe will become your new seasonal favorite.
Ingredients You’ll Need
The magic behind this Candy Cane Brownies Recipe comes down to simple ingredients that work harmoniously to create an irresistible treat. Each component plays a vital role—from the rich cocoa powder that gives depth and chocolatey goodness, to the peppermint extract that offers that unmistakable holiday kick. Let’s break down these essentials so you know exactly what to gather before you start baking.
- Butter (1/2 cup, melted): Adds moisture and rich flavor while helping to create the fudgy brownie texture.
- Vegetable oil (1 tablespoon): Keeps the brownies tender and adds a subtle softness to every bite.
- Corn syrup or honey (1 tablespoon): Enhances sweetness and helps maintain brownie chewiness with a glossy finish.
- Granulated sugar (1 cup): Sweetens and balances the bitterness of the cocoa.
- Cocoa powder (3/4 cup, sifted): The star ingredient giving those deep chocolate notes and a velvety dark color.
- Eggs (2 large): Bind everything together while contributing to the brownies’ rich structure.
- Vanilla extract (1 teaspoon): Brings warmth and enhances the overall chocolate flavor.
- Salt (1/4 teaspoon): Elevates all the sweetness and chocolatey depth.
- All-purpose flour (1/2 cup): Just enough to give the brownies that delicate chew without overpowering fudginess.
- Unsalted butter (1/2 cup, softened for frosting): Provides a creamy base for the peppermint frosting.
- Powdered sugar (2 to 2.5 cups): Sweetens and thickens the frosting to the perfect fluffy consistency.
- Peppermint extract (1 teaspoon): The wintery burst that transforms this into a true candy cane delight.
- Whipping cream (1-2 tablespoons): Lightens the frosting, making it delightfully smooth and spreadable.
- Red food coloring: A festive touch that makes the frosting pop with holiday spirit.
- Crushed candy canes (2-3 candy canes): Adds signature peppermint crunch and a gorgeous decorative finish.
How to Make Candy Cane Brownies Recipe
Step 1: Prepare the Brownie Batter
Start by preheating your oven to 350°F (175°C) and lining an 8×8 inch pan with parchment paper or foil, lightly greased to ensure easy removal after baking. In a large bowl, combine the melted butter, vegetable oil, corn syrup, sugar, and sifted cocoa powder. Whisk these wet and dry ingredients together until beautifully combined and glossy. Then, stir in the eggs and vanilla extract gently but thoroughly to build that rich brownie base.
Step 2: Incorporate Dry Ingredients
Now fold in the flour and salt carefully, mixing just until everything comes together; it’s important not to overmix here to keep the brownies tender and fudgy. Pour the batter evenly into your prepared pan, smoothing the surface for an even bake. Pop it in the oven and bake for 20-25 minutes, checking with a toothpick towards the end. The toothpick should come out with a few moist crumbs, signaling that perfect chewy texture. Once out of the oven, set the brownies aside to cool completely—patience here makes for better frosting application!
Step 3: Whip Up the Peppermint Frosting
While your brownies cool, it’s time to channel your inner baker and make the peppermint frosting. Beat the softened butter in a large bowl until fluffy and smooth. Gradually add powdered sugar, about half a cup at a time, beating well after each addition to create a luscious, thick frosting. Stir in the peppermint extract—this is the heart of your Candy Cane Brownies Recipe’s festive flavor. Add a few drops of red food coloring for that cheerful holiday vibe. Finally, mix in whipping cream a little at a time until you reach the perfect spreadable consistency.
Step 4: Frost and Finish
With frosting ready and brownies cooled, spread a generous layer of peppermint frosting over the top. Sprinkle crushed candy canes liberally, creating a snowy, sparkling effect that looks as delightful as it tastes. Slice into squares and get ready to enjoy the perfect blend of chocolate and peppermint joy.
How to Serve Candy Cane Brownies Recipe
Garnishes
Though crushed candy canes are the classic topping for these brownies, consider adding a few whole mini candy canes sticking upright for a playful presentation. A light dusting of powdered sugar or a drizzle of melted white chocolate can also add an elegant finish that impresses guests visually and taste-wise.
Side Dishes
Pairing these Candy Cane Brownies Recipe delights with a warm mug of hot cocoa or peppermint tea creates a cozy, comforting combo. If you want to elevate a party spread, place the brownies alongside a platter of Christmas cookies or a bowl of spiced nuts for multiple festive snacking options.
Creative Ways to Present
For gift-giving or party favors, cut the brownies into smaller bite-size squares and wrap them individually with festive cellophane and ribbon. You can also use a red or white serving tray to carry the brownies, enhancing their candy cane theme. Another fun idea is to serve the brownies in holiday-themed paper cups or atop a platter decorated with fresh holly or pine sprigs.
Make Ahead and Storage
Storing Leftovers
Leftover brownies can be kept fresh at room temperature in an airtight container for up to 3 days. If your kitchen is warm, it’s better to store them in the refrigerator, tightly covered, which will keep the frosting firm and the brownies moist for up to 5 days. Always bring them to room temperature before serving for the best flavor and texture.
Freezing
Candy Cane Brownies Recipe leftovers freeze beautifully. Wrap individual or stacked brownie squares tightly in plastic wrap followed by aluminum foil, then place them in a freezer-safe container or bag. They’ll keep well for up to 3 months. When you’re ready to enjoy, thaw overnight in the refrigerator, then gently bring to room temperature.
Reheating
If you want to enjoy these brownies warm, reheat them briefly in the microwave for about 10-15 seconds per square, depending on your microwave’s power. Avoid overheating, as it can melt the frosting too much. If frozen, let them thaw completely before reheating so the texture remains just right.
FAQs
Can I use natural peppermint oil instead of peppermint extract?
While natural peppermint oil is more concentrated and stronger in flavor, it’s best to use peppermint extract for this recipe because it’s food-safe and provides a balanced peppermint taste without overpowering. If you do use oil, be sure to use it sparingly—just a drop or two—and adjust to taste.
Is there a gluten-free option for the brownies?
Absolutely! You can swap the all-purpose flour with a gluten-free flour blend that’s designed for baking. The texture might be slightly different but still delicious. Just make sure your cocoa powder and other ingredients are gluten-free certified to keep it safe.
Can I substitute crushed candy canes with peppermint candies?
You can substitute with crushed peppermint candies or peppermints, though candy canes tend to be larger and offer a nice crunch. Peppermint candies may dissolve more quickly when sprinkled. For best texture and appearance, stick with crushed candy canes if possible.
How long does the frosting keep its peppermint flavor?
The peppermint flavor in the frosting stays fresh and vibrant for up to five days when refrigerated. Over time, the flavor might mellow slightly, so fresh frosting or consumption within a few days is ideal for maximum peppermint punch.
Can I make these brownies vegan?
Making this Candy Cane Brownies Recipe fully vegan is a bit tricky due to eggs and butter. However, you can substitute melted vegan butter, use flax or chia eggs in place of real eggs, and find a plant-based peppermint extract. The texture and flavor will differ slightly but still deliver a hearty holiday treat!
Final Thoughts
This Candy Cane Brownies Recipe is a delightful way to bring some festive cheer to your kitchen and your loved ones’ taste buds. With its fudgy texture, peppermint frosting, and sparkling candy cane topping, it’s a dessert that combines simplicity with a wow-factor that’s perfect for holiday celebrations. I promise, once you make and share these brownies, they’ll become a beloved tradition year after year. So grab your ingredients, preheat that oven, and dive into this seasonal delight—you absolutely won’t regret it!
Print
Candy Cane Brownies Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Candy Cane Brownies combine rich, fudgy chocolate brownies with a festive peppermint frosting and crunchy candy cane topping. Perfect for holiday gatherings or a seasonal treat, this recipe offers a delicious twist on classic brownies with refreshing mint flavor and a beautiful red-and-white finish.
Ingredients
For the Brownies:
- 1/2 cup butter, melted
- 1 tablespoon vegetable oil
- 1 tablespoon corn syrup (or honey)
- 1 cup granulated sugar
- 3/4 cup cocoa powder, sifted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
For the Peppermint Frosting:
- 1/2 cup unsalted butter, softened
- 2 to 2.5 cups powdered sugar
- 1 teaspoon peppermint extract
- 1–2 tablespoons whipping cream
- Red food coloring (a few drops)
- 2–3 candy canes, crushed
Instructions
- Make the Brownies: Preheat your oven to 350°F (175°C). Line an 8×8 inch square pan with parchment paper or aluminum foil and lightly grease to prevent sticking.
- Combine Wet Ingredients: In a large bowl, stir together melted butter, vegetable oil, corn syrup (or honey), granulated sugar, and sifted cocoa powder until smooth. Whisk in the eggs and vanilla extract until fully incorporated.
- Add Dry Ingredients: Gently fold in the all-purpose flour and salt until just combined, being careful not to overmix. Pour the brownie batter evenly into the prepared pan.
- Bake the Brownies: Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from the oven and let cool completely in the pan before frosting.
- Prepare Peppermint Frosting: In a large bowl, beat the softened unsalted butter until smooth and creamy. Gradually add powdered sugar 1/2 cup at a time, mixing well after each addition, until the frosting reaches your desired sweetness and thickness.
- Flavor and Color the Frosting: Beat in the peppermint extract and add a few drops of red food coloring to achieve a festive pink or red hue. Gradually add 1 to 2 tablespoons of whipping cream, beating until the frosting is light, smooth, and fluffy.
- Frost the Brownies: Spread the peppermint frosting evenly over the cooled brownies using a spatula or knife.
- Add Candy Cane Topping: Sprinkle the crushed candy canes over the frosting evenly for a crunchy, festive finish.
- Serve: Slice the brownies into 16 squares and serve. Store any leftovers in an airtight container.
Notes
- Ensure brownies are completely cooled before frosting to prevent melting the frosting.
- You can substitute corn syrup for honey as a natural sweetener alternative.
- Adjust the amount of peppermint extract to your taste for a stronger or milder mint flavor.
- For a dairy-free version, substitute butter with a plant-based alternative and use non-dairy cream.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
