Fudgy, rich, and irresistibly decadent, these Candy Cane Brownies melt in your mouth with every bite. They’re loaded with peppermint from crushed candy cane dust and deliver the perfect balance of chocolate and mint for a festive treat.
This simple candy cane brownie recipe is pure holiday comfort. For a cozy pairing, serve slices with a warm mug of hot chocolate to make every bite feel like a holiday hug.
What Makes This Recipe So Good
These Candy Cane Brownies capture everything you want from a holiday dessert: deep chocolate flavor, a fudgy, tender crumb, and bright peppermint crunch from real crushed candy canes. The candy cane dust adds texture and a fresh peppermint note that peppermint extract alone can’t replicate.
They’re quick to make, reliably fudgy, and ideal for holiday baking, cookie exchanges, or an easy festive dessert to enjoy at home.
What Goes Into Candy Cane Brownies
These brownies use a short list of pantry-friendly ingredients to deliver rich, fudgy squares with peppermint flavor:
- Candy cane dust: Made by crushing candy canes into a mix of fine dust and small pieces; it adds crisp peppermint flavor and texture.
- Light butter or coconut oil: Melted and cooled slightly to keep the brownies tender and glossy.
- Brown sugar: Gives moisture, chewiness, and a gentle caramel depth that balances the peppermint.
- Unsweetened cocoa powder: Provides rich chocolate flavor and a fudgy base.
Note: See the recipe card below for the full ingredient list with measurements.
How To Make Candy Cane Brownies
- Preheat and prepare: Preheat the oven to 350°F (175°C). Lightly spray an 8-inch pan with cooking oil and line it with parchment paper for easy removal.
- Crush the candy canes: Pulse candy canes in a blender or food processor until you have a mix of fine dust and small crunchy bits. Set aside.
- Mix the wet ingredients: In a large bowl, mix the melted butter or coconut oil with the brown sugar. Whisk in the eggs until smooth and combined.
- Add dry ingredients: Sift the flour and cocoa powder into the wet mixture. Stir gently with a wooden spoon until just combined—avoid overmixing.
- Fold in candy canes: Add most of the crushed candy canes to the batter and fold them in gently so they stay distributed.
- Transfer to pan: Pour the batter into the lined pan and smooth the top so it bakes evenly.
- Bake to perfection: Bake 15–20 minutes, until the edges are set and the center is slightly firm. A toothpick should come out with a few moist crumbs—this ensures a fudgy texture.
- Cool and finish: Let the brownies cool in the pan so they firm up, then sprinkle extra crushed candy canes on top before slicing for extra crunch and a festive look.
These brownies pair wonderfully with a warm drink or as part of a holiday dessert board. Serve them with whipped cream, ice cream, or a steaming mug of hot chocolate for an extra treat.
Tips For Making Candy Cane Brownies
- Crush candy canes carefully: Pulse in short bursts to create a mix of dust and small pieces. Too fine and they’ll melt into the batter; too large and they may sink.
- Don’t overmix: Stir until the flour disappears to keep the brownies dense and fudgy rather than cakey.
- Watch bake time: Aim for slightly underdone centers—brownies will set as they cool and stay moist.
- Add candy cane dust while warm: Sprinkling crushed pieces onto warm brownies helps them adhere and gives a festive shimmer.
Recipe FAQs
Yes. Peppermint extract will add flavor, but crushed candy canes add both texture and a brighter, crunchier peppermint note that extract alone won’t provide.
Place candy canes in a sealed zip-top bag and crush them with a rolling pin until you reach a mix of fine dust and small bits.
Unsweetened cocoa powder is ideal. Dutch-processed cocoa yields a darker, richer chocolate flavor if you prefer that profile.
Candy Cane Fudge Brownies
Ingredients
- 1/2 cup candy cane dust – made with 10x 13.5cm/5.3″ in length candy canes from the top of the hook
- 1/2 cup light butter or coconut oil melted and cooled slightly
- 1 cup brown sugar packed
- 2 x-large eggs room temperature
- 1 cup light spelt flour or plain/all purpose flour
- 3/4 cup unsweetened cocoa powder
Instructions
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Preheat the oven to 350℉ | 175℃ and spray an 8-inch pan with cooking oil spray. Line with parchment paper and set aside.
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In a blender or processor, pulse candy canes in 2–4 short bursts until you have a mixture of powder and small crisps. Set aside.
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In a large bowl, mix the melted butter or coconut oil and brown sugar. Add eggs and whisk until smooth.
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Sift the flour and cocoa powder into the wet mixture. Stir slowly with a wooden spoon until just combined—do not overbeat.
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Gently fold through the crushed candy canes.
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Pour batter into the prepared pan and bake 15–20 minutes, until edges are set and the center is slightly firm. A toothpick inserted in the center should come out with a few moist crumbs. The brownies will firm up as they cool.
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Sprinkle remaining crushed candy canes over the warm brownies if desired, then cool completely before slicing.
Notes
Nutrition
Nutrition information is automatically calculated and is an approximation.