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Candy Cane Brownies

These Candy Cane Brownies are rich, fudgy chocolate treats topped with crunchy peppermint for the perfect festive holiday dessert.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 squares
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

Brownies

  • 1 cup unsalted butter melted
  • 1 ½ cups granulated sugar
  • 1 cup brown sugar
  • 4 large eggs
  • 1 tbsp vanilla extract
  • 1 cup all-purpose flour
  • 1 cup unsweetened cocoa powder
  • ½ tsp salt
  • 1 cup chocolate chips optional
Topping
  • 4 –6 candy canes crushed
  • ½ cup white chocolate chips optional, for drizzle
  • ½ cup semi-sweet chocolate chips optional

Method
 

  1. Preheat Oven: Heat oven to 350°F (175°C). Line an 8x8 or 9x9 baking pan with parchment paper and lightly grease.
  2. Mix Butter & Sugars: In a microwave-safe bowl, melt the butter. Stir in granulated sugar and brown sugar until glossy and well combined. Cool slightly.
  3. Add Eggs & Vanilla: Whisk in the eggs one at a time until smooth. Mix in vanilla extract.
  4. Combine Dry Ingredients: In a separate bowl, sift together flour, cocoa powder, and salt. Fold the dry mixture into the wet mixture until just combined.
  5. Add Chocolate Chips: Fold in chocolate chips if using.
  6. Bake: Pour batter into the prepared baking pan. Bake for 28–35 minutes, or until edges are firm and center is set but soft.
  7. Add Candy Cane Topping: Remove brownies from the oven and immediately sprinkle crushed candy canes over the hot brownies.
  8. Optional Drizzle: Melt white chocolate and semi-sweet chocolate separately; drizzle over brownies.
  9. Cool & Slice: Let brownies cool completely before cutting into squares.