These candy cane brownies are my go-to treat when I want to bring a little magic to the holiday season. Fudgy, rich, and infused with peppermint crunch, they’re everything I love about Christmas baking in one easy recipe. Whether I’m making them for a holiday party or a baking exchange, these brownies always steal the show.

Why You’ll Love This Recipe

I love how simple yet festive these brownies are. The base is rich and chocolatey, while the peppermint adds that perfect seasonal twist. The batter comes together quickly, and the crushed candy canes on top melt just slightly while baking, leaving a crunchy, minty finish that looks just as good as it tastes. I often make them in big batches because they’re great for sharing and perfect for freezing ahead of time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1⅓ cups all-purpose flour

• 1 tsp baking powder

• 1 tsp salt

• 1 cup butter

• 1 cup cocoa powder

• 2 cups white sugar

• 4 large eggs

• 1 tsp vanilla extract

• 1½ tsp peppermint extract

• ½ cup crushed peppermint candy canes (plus 2 tbsp reserved for topping)

Directions

1. I start by preheating the oven to 350°F and greasing a 9×13-inch pan. I also like to line it with parchment paper to make cutting easier later.

2. In a small bowl, I combine the flour, baking powder, and salt.

3. In a large bowl, I melt the butter and stir in the cocoa powder until smooth.

4. I mix in the eggs one at a time, followed by the vanilla and peppermint extract.

5. Next, I stir in the sugar until everything is well combined.

6. I gradually add the dry ingredients into the wet mixture, stirring until just combined.

7. I fold in most of the crushed candy canes, saving some for the topping.

8. I pour the batter into the prepared pan, smooth the top with a spatula, and sprinkle the remaining crushed candy canes on top.

9. I bake the brownies for 30 minutes, then let them cool completely in the pan before cutting them into squares.

Servings and Timing

This recipe makes about 4 dozen 1.5-inch brownie squares. It takes 15 minutes to prep and 30 minutes to bake, for a total time of 45 minutes.

Variations

• I sometimes swap white sugar for brown sugar for a deeper, molasses-like flavor.

• A handful of chocolate chips or white chocolate chips folded into the batter makes these even more indulgent.

• A light dusting of powdered sugar before serving gives a pretty, snowy finish.

• For an extra treat, I top each brownie with a swirl of cream cheese frosting and a sprinkle of candy cane.

• If I want to make them extra festive, I cut the brownies into triangles and decorate them like Christmas trees with green frosting and pretzel stick trunks.

Storage/Reheating

I store these brownies in an airtight container at room temperature for up to 5 days, or in the fridge for up to a week. If I make them ahead of time, I freeze them between layers of parchment paper in a freezer-safe container for up to 3 months. When I’m ready to serve, I just let them thaw at room temperature—no reheating necessary.

FAQs

Can I make these brownies ahead of time?

Yes, I often bake them a few days in advance. They hold up great at room temperature or in the freezer if I need them later in the season.

How do I get clean cuts when slicing brownies?

I let them cool completely, then chill them in the fridge. I use a large, sharp knife and wipe it clean between cuts for neat, sharp edges.

Can I use peppermint candy instead of candy canes?

Absolutely. I’ve used peppermint discs or crushed peppermint bark in a pinch, and they work just as well.

Do I need to use both peppermint and vanilla extract?

I like using both because the vanilla rounds out the flavor while the peppermint gives it that holiday punch, but if I only have one, I adjust accordingly.

Can I make this recipe gluten-free?

Yes, I’ve made these using a 1:1 gluten-free flour blend, and they turned out great. I just make sure the blend includes xanthan gum for structure.

Conclusion

These candy cane brownies are everything I want in a Christmas dessert—easy to make, beautifully festive, and full of rich chocolate and peppermint flavor. Whether I’m baking for a party, gifting treats to friends, or just enjoying a cozy night in, this recipe always delivers. I hope it becomes a holiday favorite in your kitchen too.