Candy Cane Brownies That Snap, Crackle, and Wow: The Holiday Dessert Your Feed (and Friends) Will Obsess Over

Forget polite desserts. These Candy Cane Brownies crash the party like a rockstar with frosting on their boots. Dark, fudgy, peppermint-crisp, and glossy on top—these are the brownies people remember.

They’re the “gone in 60 seconds” kind, the ones you pretend not to want a second piece of while quietly planning your third. If you’re angling for a low-effort, high-impact treat that looks festive and eats like a dream, this is your move.

What Makes This Special

These aren’t peppermint brownies that taste like toothpaste. They’re deep, chocolate-forward brownies with a clean peppermint finish and a candy cane crunch that hits like the best part of a thin mint—only fudgier.

A slick peppermint ganache locks in moisture and gives that shiny bakery-level finish without fancy bakery effort.

We’re talking balance: bittersweet cocoa for depth, brown sugar for chew, peppermint extract for a cool lift, and crushed candy canes for texture and holiday flair. Plus, the batter is one-bowl friendly. Minimal mess, maximum flex.

Shopping List – Ingredients

• Unsalted butter – 10 tablespoons (140 g)
• Semi-sweet chocolate – 4 oz (113 g), chopped
• Granulated sugar – 3/4 cup (150 g)
• Light brown sugar – 1/2 cup (100 g), packed
• Large eggs – 2, plus 1 egg yolk
• Vanilla extract – 1 teaspoon
• Peppermint extract – 1/2 to 3/4 teaspoon (to taste)
• All-purpose flour – 3/4 cup (95 g)
• Natural cocoa powder – 1/4 cup (25 g)
• Fine sea salt – 1/2 teaspoon
• Espresso powder – 1/2 teaspoon (optional, boosts chocolate flavor)
• Crushed candy canes – 1/2 cup, divided

Peppermint Ganache Topping (optional but elite)

• Heavy cream – 1/2 cup (120 ml)
• Semi-sweet chocolate chips – 1 cup (170 g)
• Peppermint extract – 1/4 teaspoon
• Butter – 1 tablespoon, for shine

Cooking Instructions

1. Prep the pan: Line an 8-inch square pan with parchment, leaving overhang for easy lift.
   

   Lightly grease the sides. Preheat oven to 350°F (175°C).

   
   
2. Melt magic: In a saucepan over low heat, melt butter and chopped chocolate, stirring until smooth. Remove from heat; cool 3–4 minutes so you don’t scramble the eggs.
3. Whisk the base: Whisk in granulated sugar and brown sugar until glossy.
   

   Add eggs and egg yolk one at a time, whisking well after each, then stir in vanilla and peppermint extract.

   
   
4. Dry team: Sift in flour, cocoa powder, salt, and espresso powder. Fold gently with a spatula until just combined—no dry streaks, but don’t overmix.
5. Crunch factor: Fold in 1/4 cup crushed candy canes. Reserve the rest for topping.
6. Bake: Spread batter in pan.
   

   Bake 22–26 minutes until the edges are set and a toothpick comes out with moist crumbs (not wet batter). Err on the fudgy side.

   
   
7. Cool: Let brownies cool in the pan on a rack at least 30 minutes before topping. If skipping ganache, sprinkle the remaining candy cane over the warm top and press lightly.
8. Ganache time (optional): Heat cream until steaming (not boiling).
   

   Pour over chocolate chips in a bowl; let sit 2 minutes. Add butter and peppermint extract, then stir until silky.

   
   
9. Finish: Pour ganache over cooled brownies. Sprinkle remaining crushed candy canes on top.
   

   Chill 20–30 minutes to set, then slice with a warm knife for clean edges.

   
   

Keeping It Fresh

Counter storage works if you used ganache—just keep them covered and cool. Room temp: 2–3 days; the candy cane will soften a bit but still tastes great. For max crunch, store in the fridge in an airtight container and bring to room temp before serving.

Freezer? Absolutely.

Wrap individual squares tightly, then bag. Freeze up to 2 months. Thaw in the fridge overnight or on the counter for 45 minutes. The ganache survives like a champ.

Nutritional Perks

These are dessert, not salad—no lies here.

But there’s strategy: cocoa and dark chocolate deliver flavanols and a bit of iron, and the fat from butter helps you feel satisfied with a smaller piece (in theory). Peppermint aids digestion for some folks, which is a nice bonus after a heavy meal.

For a lighter take, reduce sugar by 2 tablespoons and swap half the butter for Greek yogurt. You’ll lose a little fudgy density but keep the peppermint-chocolate vibe intact.

Avoid These Mistakes

• Overbaking: Dry brownies are a tragedy.
  

  Pull them when the center is set but soft. Remember: they keep cooking as they cool.

  
  
• Heavy hand with peppermint: Peppermint extract is potent. Start with 1/2 teaspoon in batter, taste a dab, then adjust.
  

  You want refreshing, not mouthwash.

  
  
• Skipping the salt: A small hit of salt makes chocolate taste more chocolatey. Don’t omit it.
• Crushing candy canes too fine: Powder melts and disappears. Aim for mixed rubble—some dust, some chunks—for crunch and shine.
• Pouring ganache on hot brownies: It’ll slide off and turn greasy.
  

  Cool first.

  
  

Different Ways to Make This

• Gluten-free: Swap in a 1:1 gluten-free baking flour with xanthan gum. Add 1 tablespoon milk to the batter if it seems thick.
• Dairy-free: Use plant butter and dairy-free chocolate; for ganache, use canned coconut cream (it’s luscious).
• Mocha mint: Stir in 1 tablespoon instant espresso and top with chocolate-covered espresso beans. Because caffeine is a love language, IMO.
• Triple chocolate: Fold in white chocolate chips and dark chocolate chunks.
  

  Holiday decadence unlocked.

  
  
• Swirl upgrade: Dollop peppermint cream cheese (softened cream cheese + sugar + peppermint) on batter; swirl with a knife before baking.
• Skillet version: Bake in a 9-inch cast-iron for 18–22 minutes. Serve warm with vanilla ice cream and crushed candy canes.

FAQ

Can I use peppermint oil instead of extract?

Yes, but it’s stronger. Use one-third the amount to start, taste, and adjust.

A tiny extra drop goes a long way, FYI.

Do I have to use both sugars?

You don’t have to, but using granulated plus brown sugar gives the best texture: glossy top, fudgy interior, and a little chew. If you only use white sugar, expect a slightly crisper edge and less moisture.

How do I keep the candy cane from melting into the brownies?

Fold a small amount into the batter for light crunch and reserve most for the top. Adding the majority after baking (or onto the ganache) protects the pieces and preserves color.

What pan size works if I don’t have an 8-inch square?

A 9-inch square bakes thinner; start checking at 18 minutes.

A loaf pan works in a pinch—add 5–8 minutes. Avoid a 9×13 unless you double the recipe.

Can I make these ahead for a party?

Absolutely. Bake the brownies a day ahead, chill, then add ganache and candy cane the morning of.

They slice cleaner when cold and look bakery-perfect.

Why add espresso powder if they’re peppermint?

Espresso doesn’t make them taste like coffee—it amplifies chocolate flavor. The peppermint still leads; the chocolate just gets bolder.

My Take

These Candy Cane Brownies are the dessert equivalent of a mic drop: quick to make, flashy to serve, and borderline addictive. The ganache seals the deal, but even without it, the brownies deliver dense, mint-kissed goodness with a satisfying crunch.

If you want a holiday treat that actually lives up to the hype, this is it.

Make them once and your group chat will start “casually” asking when you’re baking again. And honestly? You won’t mind.

They’re that easy—and that dangerous in the best way.