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Ultimate Fudgy Candy Cane Brownies with Peppermint Swirl

Close-up of a fudgy candy cane brownie square topped with white frosting and crushed peppermint pieces.
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Create rich, fudgy chocolate brownies topped with a festive peppermint swirl and crunchy crushed candy canes. This easy recipe delivers decadent holiday flavor perfect for Christmas parties.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups granulated sugar
  • 1 cup packed light brown sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup white chocolate chips
  • 1 teaspoon peppermint extract (for brownie batter)
  • 1 cup crushed candy canes, divided
  • 1/2 cup white chocolate melting wafers or chopped white chocolate
  • 1 tablespoon coconut oil (optional, for ganache smoothness)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the paper.
  2. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and peppermint extract.
  4. In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix. Fold in the semi-sweet and white chocolate chips.
  6. Pour half of the brownie batter into the prepared pan and spread evenly.
  7. In a small microwave-safe bowl, melt the white chocolate wafers with the coconut oil (if using) in 30-second intervals, stirring until smooth.
  8. Drizzle half of the melted white chocolate mixture over the batter in the pan. Sprinkle half of the crushed candy canes over the white chocolate layer.
  9. Dollop the remaining brownie batter over the white chocolate and candy cane layer. Dollop the remaining melted white chocolate on top.
  10. Use a knife or skewer to gently swirl the layers together to create a marbled effect. Sprinkle the remaining crushed candy canes over the top.
  11. Bake for 30 to 35 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached, not wet batter.
  12. Let the brownies cool completely in the pan on a wire rack. This is important for fudginess.
  13. Once cool, use the parchment overhang to lift the brownies out of the pan. Cut into squares.

Notes

  • For the fudgiest results, avoid overbaking. The center should still look slightly soft when you remove them from the oven.
  • You can substitute the white chocolate drizzle with a simple peppermint buttercream frosting if you prefer a creamier topping instead of a melted chocolate swirl.
  • Make sure your candy canes are crushed finely enough to sprinkle easily, but still provide a good crunch.

Nutrition

Find it online: https://blissbatter.com/candy-cane-brownies-recipe/