Candy Cane Brownies
Rich, fudgy chocolate brownies topped with a creamy peppermint filling, silky chocolate ganache, and crushed candy canes. These festive Candy Cane Brownies are the perfect holiday dessert for Christmas parties, cookie trays, and homemade gifts.
Ingredients
Brownie Layer
- ½ cup 112g butter, melted
- 2 teaspoons 10ml vegetable oil
- 1 cup 200g granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup 50g unsweetened cocoa powder, sifted
- ½ cup 63g all-purpose flour
- ¼ teaspoon salt
Peppermint Filling
- ⅓ cup 75g unsalted butter, softened
- 1½ –2 cups 165–220g powdered sugar
- 1 –1½ teaspoons peppermint extract
- Red food coloring optional
- 1 –2 tablespoons whipping cream
Chocolate Ganache Topping
- 4 ounces 113g semi-sweet chocolate, chopped
- 6 tablespoons 90ml whipping cream
- 2 –3 candy canes crushed
Instructions
- Preheat the oven to 350°F (177°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a large bowl, whisk together the melted butter, vegetable oil, and granulated sugar until smooth and glossy.
- Add the eggs and vanilla extract, then whisk until fully combined.
- Sift in the cocoa powder, then gently fold in the flour and salt until no dry streaks remain.
- Spread the batter evenly into the prepared pan and bake for 22–24 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Cool completely in the pan for about 45 minutes.
- Beat the softened butter until creamy. Add the powdered sugar, peppermint extract, and food coloring (if using). Mix until fluffy, then add the whipping cream a little at a time until smooth and spreadable.
- Spread the peppermint filling evenly over the cooled brownies and refrigerate for 20–30 minutes.
- Place the chopped chocolate in a heatproof bowl. Heat the whipping cream until it just begins to simmer, then pour it over the chocolate. Let stand for 2 minutes before stirring until smooth.
- Pour the ganache over the chilled peppermint layer and spread evenly. Immediately sprinkle the crushed candy canes over the top.
- Refrigerate for at least 1 hour, or until the ganache is fully set. Lift the brownies from the pan and cut into 16 squares using a warm, dry knife.
Notes
For the best fudgy texture, spoon and level the flour instead of scooping it directly from the bag. Using room-temperature eggs helps create a smoother batter and a shiny, crackly top. Crush the candy canes just before adding them to the ganache so they stay crisp and don't become sticky. Be sure to chill the brownies completely before slicing for clean, bakery-style squares. Store leftover Candy Cane Brownies in an airtight container in the refrigerator for up to 5 days, or freeze individually wrapped brownies for up to 2 months. Thaw overnight in the refrigerator before serving for the best texture.