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A close up of stacked Candy Cane Brownies showing a fudgy chocolate texture with crushed peppermint pieces and mint baking chips throughout.
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Candy Cane Brownies

Candy Cane Brownies are rich, minty, and festive. Make this easy holiday treat with crushed candy canes for the perfect Christmas dessert.
Prep Time10 minutes
Cook Time25 minutes
Additional Time15 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Servings: 16 servings
Author: Jamie Sherman

Equipment

Ingredients

  • 1 box dark chocolate brownie mix (18.3 ounce)
  • 2 large eggs
  • ½ cup vegetable oil
  • ¼ cup heavy cream
  • ¾ cup mint fudge flavored baking chips
  • ⅔ cup crushed candy canes divided

Instructions

  • Preheat the oven to 350°F. Line a 9x13 inch baking pan with parchment paper or spray it well with cooking spray.
  • In a large mixing bowl, mix the brownie mix, eggs, vegetable oil and heavy cream until combined, about 1-2 minutes.
    1 box dark chocolate brownie mix, 2 large eggs, ½ cup vegetable oil, ¼ cup heavy cream
  • Fold in the mint fudge flavored baking chips. Spread the batter evenly into the prepared baking pan.
    ¾ cup mint fudge flavored baking chips
  • Sprinkle ⅓ cup of the crushed candy canes over the top. Gently swirl them into the batter with a butter knife.
    ⅔ cup crushed candy canes
  • Bake for 25-35 minutes or until a toothpick inserted into the center comes out clean.
  • Remove from the oven and immediately top with the remaining crushed candy canes.
  • Cool for at least 15 minutes before cutting and serving warm or cool.

Notes

🥡 STORAGE

  • Store covered at room temperature for 4-5 days.
  • Refrigerate in an airtight container for up to 1 week.
  • Freeze for up to 3 months.
  • Freeze brownies individually for easy thawing.
  • Thaw before serving for the best texture.

♨️ REHEATING

  • Microwave a brownie for 10-30 seconds for a warm and gooey texture.
  • Warm in a 300°F oven for 4-6 minutes.
  • Air fry at 300°F for 2-3 minutes.

❄️ FREEZING

  • Freeze baked brownies whole or sliced.
  • Wrap tightly in plastic, then place in an airtight freezer bag.
  • Thaw at room temperature before serving.

💡 TIPS FOR BEST RESULTS

  • Mix the batter only until everything is blended.
  • Line the pan with parchment for easy removal.
  • Do not over-swirl the candy canes into the batter.
  • Add extra chocolate chips for more richness.

🍳 ALTERNATE COOKING METHODS

  • Air fryer: Bake individual portions in ramekins at 325°F for 10-14 minutes.
  • Toaster oven: Bake at 350°F for 22-30 minutes.
  • Convection oven: Reduce temperature to 325°F and bake 20-30 minutes.

♻️ LEFTOVERS

  • Keep leftovers covered to prevent them from drying out.
  • Crumble leftovers over ice cream for a quick dessert.
  • Use leftovers to make brownie parfaits.

📝 NOTES

  • Crushing candy canes by hand in a zip-top bag helps control the texture.
  • These brownies are great for holiday gifting.
  • Add frosting after the brownies are fully cooled if you want a sweeter finish.
  • For cleaner cuts, chill the pan for a short time before slicing.

Nutrition

Serving: 1bar | Calories: 271kcal | Carbohydrates: 30g | Protein: 3g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 104mg | Potassium: 60mg | Fiber: 1g | Sugar: 19g | Vitamin A: 93IU | Vitamin C: 0.02mg | Calcium: 11mg | Iron: 2mg
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