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Fudgy Candy Cane Brownies sliced and photographed from the top, showcasing the thick chocolate base, rich ganache layer, and crunchy red, white, and green crushed peppermint candy cane topping. Best Christmas Brownie recipe.

Candy cane brownies

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These peppermint Candy Cane mocha Brownies are rich, fudgy, and perfectly festive! Filled with melty chocolate and crushed candy cane, then topped with a smooth peppermint-chocolate layer for the ultimate holiday treat. Easy to make, beautiful on a dessert table, and guaranteed to bring cozy Christmas vibes to every bite.
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Prep Time 15 minutes
Cook Time 25 minutes
Chill 20 minutes
Total Time 1 hour
Servings: 16 brownies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
 
 

Brownie Batter
  • ½ cup unsalted butter
  • 6 oz semisweet chocolate chopped
  • ¾ cup granulated sugar
  • ¼ cup packed brown sugar
  • 2 large eggs
  • 1 tsp instant espresso
  • ½ cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • ¼ tsp salt
  • ½ cup crushed candy cane
Chocolate Peppermint Topping (optional, recommended)
  • ¾ cup semisweet chocolate chips or chopped chocolate
  • 2 tbsp unsalted butter
  • ½ tsp peppermint extract
  • ¼ cup crushed candy cane for topping

Method
 

Prep
  1. Preheat oven to 350°F (175°C).
  2. Line an 8×8-inch (20×20 cm) baking pan with parchment paper.
Melt chocolate & butter
  1. Melt the butter and chocolate together (microwave in 20–30 sec intervals, or over a double boiler).
  2. Let cool slightly.
Wet ingredients
  1. Whisk in granulated sugar and brown sugar.
  2. Add the eggs and vanilla; whisk until shiny and slightly thickened (about 30–45 seconds).
Dry ingredients
  1. Sift in the flour, cocoa powder, and salt.
  2. Fold gently — do not overmix.
Fold in candy cane (optional)
  1. Stir in the crushed candy cane.
Bake
  1. Spread the batter into the prepared pan.
  2. Bake for 20–25 minutes, until the center is just set.
  3. Let cool completely.
Topping (optional)
  1. Melt the chocolate with the butter.
  2. Stir in the peppermint extract.
  3. Spread over the cooled brownie.
  4. Sprinkle with the crushed candy cane.
Set & Slice
  1. Chill for 20–30 minutes so the topping firms up.
  2. Slice into squares with a hot, damp knife.

Notes

  • Candy cane can soften/melt in humid or warm environments — keep in a cool place to stay crisp.
  • It’s delicious without the topping too, but peppermint chocolate adds a festive touch.
  • For a stronger mint flavor, add ¼ tsp peppermint extract to the batter as well.

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