Description

These festive Candy Cane Brownies combine rich, fudgy chocolate brownies with a creamy peppermint filling and a silky chocolate ganache topping, finished with crushed candy canes for a delightful holiday treat. Perfect for gifting or sharing at seasonal gatherings, this recipe offers a delicious blend of chocolate and peppermint flavors with a mix of textures from chewy brownies to smooth frosting and crunchy candy.

Ingredients

Scale

Brownies

1/2 cup butter (112 grams), melted
2 teaspoons vegetable oil (10 ml)
1 cup granulated sugar (200 grams)
2 large eggs
1 teaspoon vanilla extract
1/2 cup cocoa powder (50 grams), sifted
1/2 cup flour (63 grams)
1/4 teaspoon salt

Peppermint Filling

1/3 cup unsalted butter (75 grams), softened but not melting
1 1/2 – 2 cups powdered sugar (165 – 220 grams)
1 – 1 1/2 teaspoons peppermint extract
Red food coloring (optional)
1–2 tablespoons whipping cream

Chocolate Ganache Topping

4 ounces semi sweet chocolate (56 grams) or 50-70% dark chocolate, finely chopped
6 tablespoons whipping cream (90 ml), or heavy cream (33-35% milk fat)
2–3 candy canes, crushed

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch square baking pan with parchment paper or aluminum foil, letting it hang over the sides for easy removal later.
Make Brownie Batter: In a large bowl, whisk together the melted butter, vegetable oil, and granulated sugar until well combined. Add the eggs and vanilla extract, whisking until the mixture is smooth and no chunks of egg remain.
Add Dry Ingredients: Gently fold in the sifted cocoa powder, flour, and salt. Mix just until no lumps remain, being careful not to overmix to keep the brownies tender.
Bake Brownies: Pour the batter into the prepared pan and bake for 20-25 minutes. Check for doneness by inserting a toothpick in the center; it should come out with a few moist crumbs but not wet batter. Remove from oven and let cool completely in the pan.
Prepare Peppermint Filling: Beat the softened butter in a large bowl until soft and creamy. Add 1 cup of powdered sugar, peppermint extract, and optional red food coloring; mix on low speed to combine. Gradually add the remaining powdered sugar about 1/2 cup at a time until the filling reaches desired sweetness and thickness. Add whipping cream one tablespoon at a time to achieve a spreadable consistency.
Frost Brownies: Ensure brownies are completely cooled, then spread the peppermint filling evenly over the top using a flat knife. Place the frosted brownies in the refrigerator to chill while preparing the ganache.
Make Chocolate Ganache: Place the finely chopped chocolate in a heatproof bowl. Heat the whipping cream until just about to boil, either in 30-second bursts in the microwave or over a double boiler. Pour the hot cream over the chocolate and let sit for 2-4 minutes to soften. Whisk until smooth, repeating heating gently if chocolate has not fully melted.
Top Brownies and Chill: Pour the smooth ganache over the peppermint filling layer and smooth with a spatula. Sprinkle with crushed candy canes. Refrigerate until the ganache sets and is firm.
Slice and Serve: Use the parchment or foil overhang to lift the brownies from the pan. Place on a cutting board and remove the liner. Slice with a sharp knife, wiping it clean between cuts for neat slices. Serve chilled or at room temperature.

Notes

Make sure the brownies are completely cooled before spreading the peppermint filling to prevent melting or sliding.
Adjust the amount of peppermint extract to your taste; add more for a stronger mint flavor.
Use good quality chocolate with 50-70% cocoa for a rich ganache that balances the sweet filling.
Crushed candy canes add a festive crunch and peppermint aroma but can be omitted or substituted with chopped peppermint bark if desired.
Store leftover brownies in an airtight container in the refrigerator for up to 4 days.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: candy cane brownies, peppermint brownies, holiday brownies, chocolate peppermint dessert, festive brownies, chocolate ganache brownies