Oh my gosh, you guys—these candy cane brownies are my absolute favorite holiday treat! I first made them on a snowy afternoon when I wanted something festive but didn’t have time for complicated baking. The rich dark chocolate paired with that cool minty crunch from the candy canes? Pure magic. Every bite feels like a holiday party in your mouth. And let me tell you, the way those crushed candy canes sparkle on top makes them almost too pretty to eat… almost. Trust me, these disappear fast at cookie swaps and
Why You’ll Love These Candy Cane Brownies
These brownies are my go-to holiday dessert for so many reasons! First off, they’re ridiculously easy—just mix, bake, and sprinkle. No fancy skills required. And that combination of rich chocolate and refreshing mint? It’s like your favorite holiday flavors decided to throw a party in every bite. Plus:
- The crushed candy canes on top make them look so festive (everyone always asks for the recipe!)
- They’re perfect for cookie exchanges, school parties, or cozy nights by the tree
- The mint chips melt into the batter for the most amazing fudgy texture
Honestly, I make at least three batches every December because they disappear so fast!
Candy Cane Brownies Ingredients
Here’s everything you’ll need to make these festive treats—and trust me, you probably have most of it in your pantry already! The magic happens when these simple ingredients come together:
- 1 box (18.3 oz) dark chocolate brownie mix (my secret for quick holiday baking!)
- 2 large eggs (room temperature works best)
- ½ cup vegetable oil (or melted butter if you’re feeling fancy)
- ¼ cup heavy cream (this makes them extra fudgy)
- ¾ cup mint fudge flavored baking chips (look for the green ones—they’re so festive!)
- ⅔ cup crushed candy canes, divided (you’ll swirl some in and sprinkle the rest on top)
Pro tip: Crush your candy canes in a ziplock bag with a rolling pin—it’s oddly satisfying and prevents peppermint shrapnel all over your kitchen!
How to Make Candy Cane Brownies
Okay, let’s get baking! These brownies come together so easily—just follow these simple steps and you’ll have holiday magic in no time. I’ve made this recipe dozens of times, and I promise it’s foolproof!
Step 1: Prepare the Batter
First, preheat your oven to 350°F—this gives it time to get nice and toasty while you mix. Line your 9×13-inch pan with parchment paper (trust me, this makes cleanup a breeze!). Now grab a big bowl and dump in that brownie mix. Add the eggs, oil, and heavy cream all at once—no need to be fancy here. Mix it just until everything comes together (about 1-2 minutes). The batter should look thick and glossy!
Here comes the fun part: gently fold in those mint chips until they’re evenly distributed. The batter will smell amazing already—like a chocolate mint dream!
Step 2: Bake and Garnish
Pour that gorgeous batter into your prepared pan and smooth it out with a spatula. Now sprinkle about ⅓ cup of crushed candy canes over the top—don’t be shy! Take a butter knife and gently swirl them into the batter just a little bit (this creates those pretty peppermint streaks).
Pop it in the oven for 25-35 minutes. You’ll know they’re done when the edges pull away slightly from the pan and a toothpick comes out with just a few moist crumbs (not wet batter!). Here’s my favorite part: immediately sprinkle the remaining candy canes over the hot brownies—they’ll stick perfectly as they cool. Let them sit for at least 15 minutes before cutting (I know, the wait is torture!).
Tips for Perfect Candy Cane Brownies
After making these dozens of times, I’ve learned all the tricks! Here’s how to get them just right:
- Crush candy canes finely – Big chunks look pretty but can be too crunchy. I like mine about the size of peppercorns.
- Watch the baking time – These continue cooking as they cool. Pull them out when the center still looks slightly underdone.
- Adjust mint to taste – Add ½ tsp peppermint extract if you love bold mint flavor, or skip it for subtle hints.
- Use room temp eggs – They incorporate better for that perfect fudgy texture we all crave.
Oh, and always make extra – these disappear faster than holiday cookies!
Candy Cane Brownies Variations
The best part about this recipe? You can make it your own with these easy swaps:
- Use white chocolate chips instead of mint for a sweeter twist
- Skip the mint chips entirely for classic chocolate brownies with peppermint crunch
- Add a teaspoon of vanilla extract if you want to tone down the mint flavor
- Try different candy colors – red and green sprinkles look just as festive!
Really, the possibilities are endless – have fun with it!
Serving and Storing Candy Cane Brownies
Oh, you’ve gotta try these warm with a scoop of vanilla ice cream—the way the hot fudgy brownie melts the ice cream slightly? Absolute heaven! For storage, just pop them in an airtight container at room temperature (if they last that long—mine never do!). They’ll stay fresh and delicious for about 3 days, though I doubt they’ll stick around that long once your family gets a taste!
Candy Cane Brownies Nutritional Information
Just a heads up—nutritional info can vary based on your specific ingredients. These brownies are definitely a treat meant to be enjoyed in moderation during the holidays!
Candy Cane Brownies FAQs
Can I use homemade brownie batter instead of a mix?
Absolutely! My grandma’s from-scratch brownie recipe works beautifully here—just fold in the mint chips and candy canes the same way. The box mix is my shortcut during busy holiday seasons, but homemade gives you that extra special touch.
How do I keep the candy canes from melting completely?
The trick is adding most of them after baking! I sprinkle just ⅓ cup into the batter before baking (they’ll melt slightly for flavor), then press the remaining crushed candy canes onto the hot brownies right out of the oven. They’ll stay crunchy and pretty this way!
Can I freeze these brownies?
You bet! These freeze wonderfully for up to 2 months. Just wrap them tightly in plastic wrap once completely cooled. Thaw at room temperature when ready to serve—the candy canes might lose some crunch, but the flavor stays amazing!
Final Thoughts
I can’t wait to hear how your candy cane brownies turn out! Tag me in your holiday baking photos—nothing makes me happier than seeing your festive creations. Now go enjoy that chocolatey peppermint magic! Also, be sure to check out more holiday baking inspiration on Pinterest.
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Candy Cane Brownies – A Heavenly Holiday Delight You Need to Bake
- Total Time: 45 minutes
- Yield: 24 brownies 1x
- Diet: Vegetarian
Description
Delicious brownies with a festive twist, combining rich dark chocolate and refreshing mint flavors topped with crushed candy canes.
Ingredients
- 18.3 ounce box dark chocolate brownie mix
- 2 large eggs
- ½ cup vegetable oil
- ¼ cup heavy cream
- ¾ cup mint fudge flavored baking chips
- ⅔ cup crushed candy canes, divided
Instructions
- Preheat the oven to 350°F. Line a 9×13-inch baking pan with parchment paper or spray well with cooking spray.
- In a large mixing bowl, combine the brownie mix, eggs, vegetable oil, and heavy cream. Mix until fully combined, about 1-2 minutes.
- Fold in the mint fudge flavored baking chips until evenly distributed throughout the batter.
- Spread the brownie batter evenly into the prepared pan. Sprinkle ⅓ cup of crushed candy cane over the top, then gently swirl them into the batter with a butter knife.
- Bake for 25-35 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and immediately sprinkle the remaining crushed candy canes over the hot brownies.
- Allow to cool for at least 15 minutes before cutting. Serve warm or completely cooled.
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days.
- For a stronger mint flavor, add ½ teaspoon peppermint extract to the batter.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 180
- Sugar: 15g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg