These candy cane brownies are a festive treat that I always look forward to during the holiday season. The combination of fudgy chocolate, creamy frosting, and crunchy peppermint candy canes makes them irresistible. Every bite has that perfect balance of rich cocoa and refreshing mint, and they’re simple enough to whip up for any Christmas gathering.

Why You’ll Love This Recipe

I love making these brownies because they’re both easy and indulgent. The fudgy texture is just right—soft in the center with a slight chew. I also like that I can top them with store-bought frosting to save time, or make my own if I want to go the extra mile. The crushed candy canes add a festive crunch and a pop of color, making these brownies a beautiful holiday dessert without much effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• sugar

• salted butter, softened

• eggs

• all-purpose flour

• cocoa powder

• salt

• semi-sweet chocolate chips

• white frosting (store-bought tub or homemade)

• crushed candy canes

Directions

1. Preheat the oven to 350°F and grease an 8-inch square baking dish.

2. Using a hand or stand mixer, cream the sugar and butter until light and fluffy, about 2 to 3 minutes.

3. Beat in the eggs one at a time until well combined.

4. In another bowl, whisk together the flour, cocoa powder, and salt.

5. Add the dry ingredients to the wet mixture, mixing on low just until combined.

6. Stir in the chocolate chips.

7. Spread the batter evenly into the prepared baking dish and bake for about 30 minutes, until a toothpick comes out with just a few crumbs attached.

8. Let the brownies cool completely. Spread frosting evenly on top and finish with crushed candy canes.

Servings and timing

This recipe makes about 16 servings. The prep time is around 15 minutes, and the bake time is about 25 minutes, bringing the total time to 40 minutes.

Variations

I sometimes swap the semi-sweet chocolate chips for white chocolate chips to give the brownies a fun twist. Other times, I use dark chocolate for a richer flavor. If I want to cut down on sugar, I’ll use coconut sugar and sugar-free candy canes. Toppings are also flexible—pretzels, nuts, sprinkles, or even crushed chocolate bars all work wonderfully.

storage/reheating

I store these brownies in an airtight container at room temperature for up to 4 days. If I want to keep them longer, I refrigerate them for up to a week. For freezing, I wrap them individually in plastic wrap and place them in a freezer-safe bag for up to 3 months. To reheat, I let them thaw at room temperature or warm them slightly in the microwave.

FAQs

How can I make the brownies extra fudgy?

I like to use a higher fat ratio by adding extra butter or chocolate, which makes the brownies denser and fudgier.

Is it better to use oil or butter in these brownies?

I usually stick with butter because I like the way it helps the brownies rise slightly and adds rich flavor. If I want them denser, I sometimes switch to oil.

How do I know when the brownies are done?

I check the top for small cracks and insert a toothpick in the center. If it comes out with a few crumbs, they’re ready.

Can I use homemade frosting instead of store-bought?

Yes, I often make my own vanilla or chocolate frosting when I want a homemade touch, but store-bought works just as well when I’m short on time.

Can I make these brownies gluten-free?

Yes, I replace the all-purpose flour with a gluten-free blend at a 1:1 ratio, and they turn out just as delicious.

Conclusion

Candy cane brownies are one of my favorite holiday desserts because they’re festive, easy, and full of flavor. I love how the rich chocolate pairs with the cool peppermint, and they always disappear quickly at any gathering. Whether I keep them classic or switch up the toppings, these brownies are a must-bake every Christmas season.