Candy Cane Brownies

I can promise you that Candy Cane Brownies are going to be your favorite holiday treat this year! Every bite of this mint brownie recipe will have you thinking about how many are left waiting in the pan. With a cooking time of just 30 minutes, warm and rich brownies will be ready in no time at all! 

Making peppermint brownies is sure to become one of your new favorite holiday traditions. The soft and chewy texture of the brownies, paired with the crunch of the peppermint, will be unlike anything you’ve ever had. 

Treat yourself to this peppermint brownie – trust me, you’re going to love it! And just get ready for everyone to ask for the recipe for these chocolate mint brownies – they’re just that good! If you love a rich, fudgy treat, you’ll definitely want to check out just how good this gluten-free chickpea brownie recipe is too – it’s every bit as satisfying.

Star Ingredients

• Peppermint oil – Add a peppermint pop to the brownie top. Peppermint extract can be used. Typically it is a 1:2 ratio of peppermint oil is needed as peppermint oil is much more potent than extract. Make sure there is no water in the extract ingredients or adding it to the chocolate will cause the chocolate to seize.

• Candy canes – I use my blender to break up the candy canes into smaller bits, but you can also use a food processor. Or place candy canes between two sheets of plastic wrap and use a rolling pin or mallet to crush the candy. With either method be careful not to overdo it. The goal is to have some larger crumbs with less dust.

Step-By-Step Made Simple

1. Preheat the oven to 350°F. Grease an 8″ X 8″ pan for thicker brownies or a 9″ X 13″ if you like them thinner. Line the baking dish or choice with parchment paper. I like to add a little butter or spray with a little oil under the parchment paper and up the sides of the pan to help it stick to the pan better. This way it doesn’t pop up off the baking dish and makes it easier to fill with the batter when you are ready.
2. In a medium bowl whisk eggs and brown sugar until combined. Set aside.

3. Add 2/3 of the chocolate and the butter to a microwave-safe bowl. Microwave on low for 30 seconds at a time to melt the butter and chocolate. Be sure to stir each time in between. Chocolate chips tend to hold their shape so you need to give them a mix so you know if they are melted. You don’t want to overheat and burn the chocolate.

Alternatively, set a heatproof bowl inside a vegetable steamer over top of simmering water.  Add butter and 2/3 lb of chocolate and stir until melted. 

4. Let cool slightly and then scrape into the bowl with eggs and brown sugar and whisk until the batter becomes thick and glossy.
5. Sift in flour and salt and gently stir into the chocolate mixture below but just until evenly mixed, no more.  Spread the brownie mixture into the baking dish.
6. Add the remaining chocolate to the heatproof bowl over simmering water and gently melt the rest of the chocolate.  When melted add the peppermint extract and stir. Remove from heat and let cool slightly.
7. Add dollops of the peppermint chocolate to the brownie batter mixture evenly over a 9 X 13 baking dish.  Gently run a knife through the brownie batter to swirl in the peppermint chocolate.

8. Bake for 15 minutes.  Sprinkle crushed candy canes evenly over top and then return to the oven to bake for another 15-20 minutes for a 9″ X 13 dish or 20-25 minutes for the 8″ X 8″ dish or until a cake tester comes out with only a few moist crumbs. 
9. Let the brownies cool for about 2 hours before cutting them into bars to serve.

Peppermint Oil vs Extract 

Peppermint oil is going to have a lot stronger flavor and fragrance than peppermint extract. This is because the extract is processed with other ingredients, while the oil isn’t typically diluted. You can substitute in baking but just know that you won’t need to use as much oil. 

I prefer the peppermint oil to the extract because I find that with a low-quality extract, sometimes the chocolate will seize because water is mixed in. (See more details on melting chocolate below.) 

Can I make these brownies without peppermint? 

Yes, you can. Just completely skip the step of the recipe that calls for the addition of peppermint. This will easily remove the peppermint flavoring and won’t affect the outcome of the brownies.

Maybe to jazz them up use white chocolate for the rippled top instead!

Storage and Freezing

At room temperature, they will store well for up to 4 days or in the fridge for up to a week.

If you want to freeze the baked brownies, you can do that easily as well. I just put them in a freezer-safe bag and freeze them for up to 3 months. To thaw, move them to the fridge overnight or pop one in the microwave.

More Delicious Dessert Squares To Try

• Chocolate Peanut Butter Crisps
• Lemony Lemon Brownies
• Salted Caramel Brookies