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Fudgy Candy Cane Brownies with Peppermint Swirl

Close-up of a fudgy candy cane brownie topped with white chocolate drizzle and crushed peppermint pieces.
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Make these rich, fudgy candy cane brownies featuring a peppermint chocolate swirl and a crunchy candy cane topping. This recipe delivers intense chocolate flavor and festive mint crunch, perfect for holiday gatherings.

Ingredients

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  • 1 cup (2 sticks) unsalted butter
  • 1 1/4 cups granulated sugar
  • 1 cup packed light brown sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 3/4 cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 4 ounces unsweetened chocolate, chopped
  • 1/2 cup white chocolate chips
  • 1/2 cup crushed peppermint candy canes (for batter)
  • 1/2 cup white chocolate melting wafers or chips (for topping)
  • 2 tablespoons peppermint extract
  • 1/2 cup crushed peppermint candy canes (for topping)

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 medium saucepan over low heat, melt the butter. Remove from heat.
  3. Whisk the granulated sugar and brown sugar into the melted butter until combined.
  4. Whisk in the eggs one at a time until the mixture is smooth. Stir in the vanilla extract.
  5. In a separate bowl, whisk together the cocoa powder, flour, salt, and baking powder.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  7. Melt the chopped unsweetened chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth. Fold the melted chocolate into the brownie batter.
  8. Gently fold in the 1/2 cup of white chocolate chips and the 1/2 cup of crushed candy canes into the batter.
  9. Pour the batter into the prepared pan and spread evenly.
  10. Melt the 1/2 cup of white chocolate melting wafers or chips. Stir the peppermint extract into the melted white chocolate.
  11. Drizzle the peppermint white chocolate mixture over the brownie batter. Use a knife or skewer to gently swirl the white chocolate into the batter to create a marbled effect.
  12. Bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached, not wet batter. The edges should look set.
  13. Let the brownies cool completely in the pan on a wire rack.
  14. Once cool, melt the remaining white chocolate wafers for drizzling, if desired. Drizzle over the cooled brownies.
  15. Sprinkle the remaining 1/2 cup of crushed candy canes evenly over the top of the brownies.
  16. Once the topping is set, lift the brownies out of the pan using the parchment overhang and cut into squares.

Notes

  • For the fudgiest texture, avoid overbaking. Check for moist crumbs rather than a completely clean toothpick.
  • You can make these candy cane brownies ahead of time; store them covered at room temperature for up to three days.
  • If you prefer a thicker frosting layer over a simple drizzle, prepare a simple peppermint buttercream and spread it over the cooled brownies before adding the crushed candy canes.

Nutrition

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