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If you’re dreaming of the perfect dessert for the holiday season, look no further than Candy Cane Brownies. These decadent, fudgy brownies are layered with a luscious peppermint buttercream frosting and a rich chocolate ganache. Perfect for Christmas parties or cozy nights by the fire, this dessert combines the best chocolate and peppermint flavors to create a treat everyone loves.
The Chemistry of Candy Cane Brownies
Baking is as much a science as an art, and this recipe proves it.
- The Chemistry of Fudgy Brownies. The high fat-to-flour ratio, thanks to unsalted butter and chocolate, gives these brownies their dense and moist texture. By carefully folding in the dry ingredients, you avoid overdeveloping gluten, which ensures the brownies stay tender.
- Peppermint Buttercream Magic. The peppermint extract and crushed candy canes add flavor and texture. The extract dissolves uniformly into the butter and sugar, creating a smooth and creamy frosting, while the crushed candy canes provide a satisfying crunch.
- Ganache Perfection. Chocolate chips and butter create a ganache with just the right balance of richness and shine. Microwave heating in short intervals prevents the chocolate from seizing, ensuring a silky finish every time.
What is in candy cane brownies?
Unsalted Butter
It is always important to use unsalted butter when baking. If you use salted butter, you have no way of knowing how much salt you are adding to your dough or batter and it will result in an overly salted treat.
Butter adds fats to your dough or batter which helps with moistness, flavor and texture. Butter melts at body temperature, which creates a ‘melt in your mouth’ sensation.
When baking with butter, the temperature is important. If the butter is too warm, your treat will melt too fast and overspread in the oven, leaving you with a greasy, flat mess. If your butter is too cold, it will have the opposite problem and not melt down enough, leaving your treat too thick.
Baking Chocolate
Provides a more concentrated chocolate flavor to your treat.
Granulated Sugar
Adds sweetness, provides a caramelized flavor and crisp texture. Sugar assists with rising when creamed with butter. It helps add moisture to your treat and helps it evenly spread as it melts into a liquid in the heat of the oven. Sugar also helps with naturally preserving your baked treat.
Eggs
Adds both a protein (egg whites) and fat (egg yolks). The egg whites help with rising because, when foamed, little air pockets get trapped inside the egg white mixture. The water content in egg whites encourages steam while baking, which helps with gluten formation, resulting in nice and thick treats. Egg yolks have emulsifying properties that bring batters and doughs together and help them from collapsing. Unless otherwise specified, always use large eggs.
Vanilla Extract
When using pure vanilla extract, as opposed to imitation flavoring, it will add the deep rich flavor that everybody wants in a treat.
Peppermint Extract
Adds a minty fresh flavor to the treat.
All-purpose Flour
Builds structure as it absorbs liquids and expands. All-purpose flour falls in the middle of bread flour (high in gluten) and cake flour (low in gluten). It’s exactly what it is named, all-purpose, the most universal flour that can be used in most baked goods.
Fine Sea Salt
Enhances flavor, adds balance, masks any bitter flavors. Salt is the most powerful and oldest preservative. Always make sure to use fine sea salt so it melts down at the right speed in the heat of the oven. If you use larger granule salt, it will not melt down fully when baked and will leave salt crystals throughout your treat, making it crunch like you dropped it into sand.
Unsalted butter
Often the main ingredient of frosting, it adds structure to your buttercream. It also adds a smooth and velvety texture. Butter melts at body temperature, so it will make your frosting have a melt-in-your-mouth sensation.
Powdered Sugar
Is just finely ground granulated sugar. It will absorb moisture in your batter or dough. It dissolves easily, ensuring a smooth texture without grittiness. Because it is so fine, it can melt quickly in the oven and spread cookies out more. Powdered sugar also stabilizes and thickens the frosting, thanks to the small amount of cornstarch it contains.
Heavy Whipping Cream
Makes a softer, more spreadable frosting. When melted with chocolate it adds more fat and moisture to the mixture, resulting in a silkier blend.
Crushed Candy Canes
It adds a sweet and fresh peppermint flavor with a satisfying crunchy texture.
Ganache
Chocolate chips and butter melt together for a smooth, glossy topping.
How do you make candy cane brownies?
Brownie Layer
- Preheat your oven to 350 degrees and prepare a 9×13 inch baking dish with parchment paper.
- Melt unsalted butter and baking chocolate in a small saucepan over low heat, stirring until smooth.
- In a large bowl, beat sugar and eggs until combined. Slowly add the melted chocolate mixture.
- Mix in vanilla and peppermint extracts, then fold the flour and salt into the wet ingredients.
- Pour the brownie batter into the prepared baking pan and bake for 25-30 minutes. They are done when a few moist crumbs come out on a toothpick inserted into the center of the brownie pan. Let cool.
Peppermint Frosting
- In a large bowl, mix unsalted butter with powdered sugar until combined.
- Add heavy cream and peppermint extract, mixing until smooth. Then turn the mixer on high and whip until fluffy.
- Fold in crushed candy canes for a festive crunch.
Ganache
- Combine dark chocolate chips and butter in a small microwave-safe bowl. Microwave in 30-second intervals, stirring each time.
- When the chocolate is fully melted, stir until the mixture is glossy and smooth.
Assembly
- Spread the frosting evenly over the top of the brownies.
- Drizzle the ganache on top and carefully spread it with an offset spatula for a glossy finish.
- Allow the brownies to set for 30 minutes before slicing.
Storage Tips
Store the leftover brownies in an airtight container at room temperature for up to five days.
Freezing Options
Freeze individual slices wrapped in parchment paper and stored in a resealable bag for up to three months. Thaw at room temperature before serving.
Making Ahead
Candy cane brownies are perfect for making ahead of time. Bake the brownie layer and store it in the fridge for up to two days. Frost and drizzle ganache the day of serving for a fresh and impressive finish.
Recommended Products
Why make candy cane brownies?
Peppermint candy cane brownies have a special place in my holiday traditions. Growing up, my family would always bake with candy canes during our Christmas movie marathons. Combining the fudgy brownie base and the refreshing crunch of crushed candy canes feels like pure nostalgia wrapped in a dessert. Now, I can only imagine a Christmas season with these on the table.
Candy cane brownies are a true crowd-please, blending nostalgic flavors with a rich, fudgy base. Make this easy recipe your go-to dessert for the holiday season and wow your friends and family.
FAQs
Can I use a boxed brownie mix?
Absolutely! While homemade brownies give you complete control over the texture and flavor, a box mix can save time. Just make sure to jazz it up with peppermint extract for the holiday flavor.
How do I crush candy canes without making a mess?
Place the candy canes in a resealable plastic bag, then use a rolling pin to crush them. This method keeps the mess contained and ensures even-sized pieces.
How can I prevent my ganache from separating?
Heat your chocolate and butter in small intervals, stirring frequently. Avoid overheating, which can cause the fats to separate from the chocolate solids.
How long do these brownies last?
Stored in an airtight container, these brownies stay fresh for up to five days. You can also freeze them for up to three months.
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Candy Cane Brownie
Ingredients
Brownie
- 1 cup unsalted butter
- 3 ounces baking chocolate
- 2 cups granulated sugar
- 4 eggs
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1 1/2 cup all-purpose flour
- 1/2 tsp fine sea salt
Frosting
- 1 cup unsalted butter
- 3 cups powdered sugar
- 1 tbsp heavy cream
- 1/2 tsp peppermint extract
- 1/2 cup crushed candy canes
Ganache
- 12 ounces chocolate chips
- 6 tbsp unsalted butter
Instructions
Brownie
- Preheat oven to 350 degrees
- In a small sauce pan melt butter & chocolate
- In a standing mixer combine sugar & eggs. Add chocolate mixture.
- Fold in vanilla and peppermint extract.
- Add flour & salt and mix until just combined
- Pour & spread into a greased 9×13 pan
- Bake for 25 minutes
Frosting
- In a standing mixer, or in a bowl with a hand mixer, whip butter, powder sugar, cream, & extract for 2 minutes
- Fold in candy cane bits
Ganache
- In a microwave safe bowl (I prefer glass) place chocolate chips & butter in the microwave for 30 seconds. Stir. Repeat.
- After 1 minute total, the chocolate should be melted. Continue stirring until all the chocolate clumps are smoothed out.
- If not completely melted, place it back in the microwave for 30 seconds, but be very careful not to burn the chocolate.
Assemble
- While the brownies are still warm, but not hot, cover in mint frosting.
- Drizzle chocolate ganache over the top
- Let cool & set before serving (about 30 minutes)
Nutrition
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