Peppermint Candy Cane Brownies (Festive & Fudgy Holiday Treat)

Peppermint candy cane brownies are the kind of treat that makes the whole kitchen smell like the holidays showed up early.

They’re rich, fudgy, and packed with that cool peppermint crunch everyone loves this time of year. One bite feels like chocolate, and Christmas teamed up for a party.

These brownies are quick to make, easy to share, and always the first dessert to disappear.

They look festive without any extra effort, and they travel well for gatherings, potlucks, or that friend who says, “Bring something sweet!”

If you want a simple holiday dessert that tastes impressive without all the fuss, this is the one.

Why You’ll Love These Brownies

Rich, fudgy chocolate base

These brownies start with a dense, almost molten chocolate center — the kind that makes you close your eyes and smile.

They’re fudgy, not cakey, because the batter is built around butter, good cocoa, and just enough flour to hold things together.

That texture means each bite is chocolate-forward and satisfying. If you like brownies that cling to the roof of your mouth (in the best way), these are for you.

Crispy candy cane crunch

Crushed candy canes add a delightful snap on top. The peppermint shards contrast with the soft brownie, giving you both smoothness and crunch in one bite.

Sprinkle them after baking, so the pieces keep their texture. The visual pop helps too because red and white against dark chocolate screams holiday.

Simple, pantry-friendly ingredients

You won’t need obscure items or a scavenger hunt through three stores. Most ingredients are staples: butter, sugar, eggs, cocoa, flour, and candy canes.

A few optional extras like chocolate chips, a splash of peppermint extract, or melted white chocolate, let you customize without complicating things. Easy shopping, easy baking. Win-win.

Perfect holiday treat

These brownies look festive and taste seasonal without needing fancy decorating skills. They fit on dessert trays, cookie plates, or tiny paper cups for office parties.

People notice them at gatherings; they’re the conversation-starter that actually tastes as good as it looks. Think of them as holiday cheer you can eat.

Great for make-ahead and gifting

They store well and travel even better. Bake, cool, and wrap in parchment or a tin, so they stay fudgy for days. Chill briefly for cleaner slices when gifting.

Pack a few in a box with a ribbon, and you’ve got a thoughtful homemade gift that beats another store-bought item. Everyone loves edible presents.

Ingredients Needed

For the Brownies

• Butter
  Adds richness and creates that soft, fudgy texture everyone loves.
• Sugar
  Sweetens the brownies and helps give them a shiny, crackly top.
• Eggs
  Provide structure and help the batter become thick and glossy.
• Vanilla extract
  Enhances the chocolate flavor and adds warmth.
• Cocoa powder
  The main source of rich, deep chocolate taste.
• All-purpose flour
  Just enough to hold everything together without making the brownies cakey.
• Salt
  Balances the sweetness and boosts the chocolate notes.
• Chocolate chips (optional)
  Add melty pockets of chocolate for an extra indulgent bite.

For the Peppermint Topping

• Crushed candy canes
  Give that iconic holiday crunch and a pop of peppermint flavor.
• Peppermint extract (optional)
  A small splash intensifies the minty aroma without overpowering the brownies.
• Melted white chocolate or frosting (optional)
  Acts as a drizzle or “glue” that helps the crushed candy cling to the top while adding sweetness and color contrast.

How to Make Peppermint Candy Cane Brownies

1. Preheat the oven and prep the baking pan

Preheat the oven to 350°F (175°C), so it’s fully ready when your batter is done.

Line an 8×8-inch (or 9×9 for thinner brownies) pan with parchment, leaving an overhang on two sides because that makes lifting the whole slab out a snap.

Lightly grease the parchment or the pan edges so nothing sticks; nobody likes a brownie rescue mission.

2. Melt butter and mix with sugar, then add eggs and vanilla

Melt the butter gently in a saucepan over low heat or in short bursts in the microwave. Stir the melted butter into the sugar until glossy; this helps build that crackly top.

Add eggs one at a time, beating well after each, so the mixture becomes thick and shiny. Stir in 1–2 teaspoons vanilla extract for warmth — a little goes a long way.

3. Whisk in dry ingredients until thick and glossy

Sift or whisk together the cocoa powder, flour, and salt to remove lumps. Fold the dry mix into the wet mixture with a spatula until just combined, and the batter looks thick and glossy.

Don’t overmix, think “fold, not flog”, or you’ll trade fudginess for cakiness.

4. Fold in chocolate chips (optional)

If you’re using chocolate chips, sprinkle them in now and fold gently so they’re evenly distributed. You’ll get melty pockets of chocolate in the finished brownies.

Want bigger surprise bites? Use chopped chocolate instead of chips.

5. Spread batter into prepared pan

Pour the batter into the lined pan and smooth the top with an offset spatula or the back of a spoon. Tap the pan once on the counter to release large air bubbles.

An even surface bakes more predictably, and no one wants a lopsided brownie.

6. Bake until set but fudgy

Bake for 20–28 minutes, depending on your oven and pan size; start checking at 18 minutes. The edges should be set and slightly pulling from the pan.

The center should look set but still a little glossy and have a faint jiggle — that’s your cue. Insert a toothpick near the center: a few moist crumbs are perfect; clean means overbaked.

7. Add crushed candy canes and optional peppermint drizzle while warm

As soon as the brownies come out, sprinkle the crushed candy canes evenly over the hot top so they stick.

If using melted white chocolate or a quick peppermint drizzle (¼–½ teaspoon peppermint extract mixed into 2–3 tablespoons of melted white chocolate or frosting), drizzle it on now and then press a few extra cane shards in for looks.

Do this while warm so the topping adheres without melting into a sad puddle.

8. Let cool, slice, and serve

Let the brownies cool fully in the pan to set for at least 1 hour at room temperature. For cleaner slices, chill for 30 minutes and use a sharp knife, wiping it between cuts.

Lift the slab out using the parchment overhang, slice into squares, and enjoy.

Pro tip: warm slightly before serving with ice cream for grown-up joy.

Variations

Mint Chocolate Chip Brownies

Stir a handful of mint chocolate chips into the batter for a cool, refreshing twist.

They melt into little bursts of minty goodness and make the brownies taste like a holiday version of your favorite mint-chocolate ice cream.

White Chocolate Swirl

Melt a bit of white chocolate and swirl it over the top of the batter before baking. It creates a pretty marbled effect and adds a sweet, creamy contrast to the rich cocoa flavor.

Gluten-Free Version

Swap the regular flour for a 1:1 gluten-free baking blend. These blends are designed to mimic the structure of wheat flour, so the brownies stay fudgy and stable.

No one will even realize they’re gluten-free, which is always a win at holiday gatherings.

Extra Peppermint

Add a small splash of peppermint extract directly into the brownie batter or drizzle it into your frosting. A little goes a long way, so start small.

It boosts the holiday flavor and makes the brownies smell like a peppermint mocha in dessert form.

What to Serve Them With

Hot chocolate

Pair these brownies with a warm mug of hot chocolate for the coziest holiday combo. The fudgy texture melts right into the richness of the drink. It’s basically winter in a cup.

Peppermint mocha

If you love the chocolate–peppermint duo, this is the drink that doubles down.

The mocha mirrors the flavors in the brownies and adds a little caffeine boost. Perfect for holiday movie nights or late-night baking sessions.

Coffee or espresso

A bold cup of coffee cuts through the sweetness and balances every bite. Espresso works even better if you like a sharp contrast. It’s the grown-up pairing that never misses.

Vanilla ice cream

A scoop of creamy vanilla ice cream transforms warm brownies into a full-blown dessert moment. The cold ice cream against warm peppermint chocolate? Pure magic.

How to Store

Room Temperature: Up to 3 days

Keep the brownies in an airtight container at room temperature. They’ll stay soft, fudgy, and ready to grab whenever a craving hits.

Just avoid storing them near heat sources because the peppermint topping can get sticky.

Refrigerator: Up to 1 week

If you need them to last longer, pop them in the fridge. The cooler temperature keeps the texture firm and the candy cane topping crisp.

Let them sit out for a few minutes before eating so the brownies soften slightly.

Freezer: 2–3 months

Freeze individual slices for easy grab-and-go treats. Wrap each piece tightly in plastic wrap, then place them in a freezer bag or container.

Thaw at room temperature or warm gently in the microwave for a fudgy, fresh-tasting bite.

Final Words

These peppermint candy cane brownies are the kind of treat that makes any holiday table feel a little brighter. They’re simple to make, fun to share, and always a crowd-pleaser.

Bring them to a gathering, wrap them as gifts, or bake a batch “just because.”

Give them a try this season — they’re festive, delicious, and guaranteed to disappear faster than you expect!

FAQ’s

Can I use peppermint extract in the brownies?

Yes, absolutely. A small amount, usually ¼ to ½ teaspoon, adds a nice minty kick. Start small because peppermint extract is strong and can easily overpower the chocolate.

Will the candy canes melt?

They won’t melt if you add them after baking. Sprinkling them on the hot brownies helps them stick without turning into a sticky puddle. Adding them before baking will almost always cause melting.

Can I use boxed brownie mix?

Definitely. Use your favorite boxed mix and prepare it as directed. Then add the crushed candy canes and any peppermint drizzle on top once baked. It’s a quick shortcut that still tastes festive.

How do I keep the topping from getting sticky?

Store the brownies in a cool, dry place. Heat and humidity make candy canes soften or get tacky. Adding them while the brownies are warm, not hot or cold, also helps them hold their shape.

Can I double the recipe?

Yes. Double everything and bake in a 9×13-inch pan. Keep an eye on the baking time because it may need a few extra minutes, but check early so the brownies stay fudgy.