Fudgy, rich, and irresistibly decadent, these Candy Cane Brownies melt in your mouth with every bite. They’re bursting with candy cane flavor, made with peppermint candy cane dust, and will leave you floating on Candy Cane Cloud 9 thanks to that perfect hint of peppermint sweetness.
And if chocolate counts as healthy because it comes from a plant, then candy canes are absolutely essential. After all, they’re from the North Pole, and the North Pole knows how to do peppermint better than anyone. This easy candy cane brownie recipe is pure holiday magic. For the ultimate cozy treat, serve them with a mug of Slow Cooker Hot Chocolate ; it’s like a holiday hug in every bite and sip.
- What Makes This Recipe So Good
- What Goes Into Candy Cane Brownies
- How To Make Candy Cane Brownies
- Tips For Making Candy Cane Brownies
- Recipe FAQ’s
- Candy Cane Fudge Brownies Recipe
What Makes This Recipe So Good
These Candy Cane Brownies are what holiday dreams are made of. Each square is packed with fudgy chocolate goodness and a refreshing burst of peppermint from crushed candy canes sprinkled inside and on top. It’s that perfect mix of rich and cool, like biting into Christmas itself.
Unlike other peppermint desserts, this candy cane brownie recipe doesn’t just add peppermint extract and call it a day. The real candy cane dust gives it a melt-in-your-mouth crunch that makes every bite feel festive. Whether you’re baking for a holiday party or just craving easy candy cane brownies with a mug of cocoa, these are pure comfort wrapped in chocolate.
What Goes Into Candy Cane Brownies
You’ll only need a few simple ingredients to make these Candy Cane Brownies rich, fudgy, and full of peppermint flavor.
- Candy Cane Dust: Crushed from about ten 13.5 cm candy canes, this adds a crisp peppermint bite and natural sweetness that no extract can match.
- Light Butter or Coconut Oil: Melted and slightly cooled, it keeps the brownies tender and glossy without feeling greasy.
- Brown Sugar: Gives the brownies a soft, fudgy texture and deep caramel undertone that balances the peppermint’s coolness.
- Unsweetened Cocoa Powder: Brings rich chocolate depth to every bite, creating the perfect base for these peppermint candy cane brownies.
Note: Please see recipe card at the bottom for a full list of ingredients 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 to make removal easy.
- Crush the Candy Canes: In a bullet blender or processor, pulse the candy canes 2–3 times until you have a mix of fine dust and small crisp bits. Set aside for later.
- Mix the Wet Ingredients: In a large mixing bowl, combine the melted butter or coconut oil with the brown sugar. Whisk in the eggs until smooth and well combined.
- Add Dry Ingredients: Sift the flour and cocoa powder directly into the wet mixture. Gently stir with a wooden spoon until just combined.
- Fold in Candy Canes: Add most of the candy canes into the batter and carefully fold them through.
- Transfer to Pan: Pour the batter into the prepared pan, smoothing out the top so it bakes evenly.
- Bake to Perfection: Bake for 15–20 minutes or until the edges are set and the center is slightly firm to the touch. A toothpick inserted should come out a little dirty.
- Cool and Finish: Let the brownies cool in the pan to firm up, then sprinkle extra crushed candy canes on top for a festive crunch before slicing.
These Candy Cane Brownies pair perfectly with a warm, comforting drink or a creamy dessert that balances their peppermint crunch. Try them with a mug of Nutella Hot Chocolate for an extra hit of chocolatey indulgence that melts right into the peppermint flavor.
They also make a stunning finish after a hearty dinner of Creamy Chicken and Mushroom , or serve them alongside Candy Cane Christmas S’mores Dip for the ultimate holiday dessert board.
Tips For Making Candy Cane Brownies
- Crush the candy canes carefully. Pulse them in short bursts so you get a mix of dust and small crunchy bits. Too fine and they’ll melt into the batter; too chunky and they’ll sink to the bottom.
- Don’t overmix the batter. Stir just until the flour disappears to keep your easy candy cane brownies soft and fudgy instead of cakey.
- Watch the bake time. These brownies should look slightly underdone in the center, that’s how you get that melt-in-your-mouth texture.
- Add candy cane dust while warm. Sprinkling the crushed pieces right after baking helps them stick and gives that frosty peppermint sparkle.
Yes, but the real charm of this candy cane brownie recipe comes from the crushed candy canes themselves. They add both flavor and texture that extract alone can’t match.
Place the candy canes in a zip-top bag, seal it well, and crush them gently with a rolling pin until you get fine pieces and dust.
Unsweetened cocoa powder works perfectly here. Dutch-processed cocoa will give them a darker, richer flavor if you prefer a deeper chocolate taste.
Get afreeeBook!
IngredientsUSMetric1x2x3x
- ▢ 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
- Preheat the oven to 350℉ | 175℃ and spray a 8-inch pan with cooking oil spray. Line with parchment paper and set aside
- In a bullet blender/processor, process candy canes by pulsing in 2 or 3 short pulses until a mix of powder/dust and crisps are formed (about 3-4x 2 second pulses). Set aside.
- In a large mixing bowl, mix the melted butter or coconut oil and sugar. Add eggs and whisk well until combined.
- Sift the flour and cocoa powder into the wet mixture, and slowly mix with a wooden spoon until just combined. Do not beat the batter.
- Gently fold through the crushed candy canes.
- Pour the batter into the prepared pan and bake for 15-20 minutes or until the brownies appear set around the edges and slightly firm to the touch in the middle. A toothpick inserted into the centre will come out dirty, but the brownies will continue to bake as they sit in the pan and will firm up as they cool.
- Sprinkle remaining candy canes if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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
- Preheat the oven to 350℉ | 175℃ and spray a 8-inch pan with cooking oil spray. Line with parchment paper and set aside
- In a bullet blender/processor, process candy canes by pulsing in 2 or 3 short pulses until a mix of powder/dust and crisps are formed (about 3-4x 2 second pulses). Set aside.
- In a large mixing bowl, mix the melted butter or coconut oil and sugar. Add eggs and whisk well until combined.
- Sift the flour and cocoa powder into the wet mixture, and slowly mix with a wooden spoon until just combined. Do not beat the batter.
- Gently fold through the crushed candy canes.
- Pour the batter into the prepared pan and bake for 15-20 minutes or until the brownies appear set around the edges and slightly firm to the touch in the middle. A toothpick inserted into the centre will come out dirty, but the brownies will continue to bake as they sit in the pan and will firm up as they cool.
- Sprinkle remaining candy canes if desired.
Notes
Nutrition
Thank You! https://cafedelites.com/candy-cane-fudge-brownies/
