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Candy Cane Brownies

Karissa Parrish
These candy cane brownies are soft, fudgy, and bursting with peppermint flavor. Crushed candy canes are sprinkled on top of the brownies as soon as they come out of the oven, giving you the ultimate Christmas dessert!
5 from 6 votes
Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time: 1 hour
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 12 brownies

Equipment

  • 8x8 inch baking pan
  • Parchment paper
  • Large Mixing Bowl

Ingredients:
 
 

  • ½ cup unsalted butter, melted
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 1 egg yolk, room temperature
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract
  • ¼ teaspoon peppermint extract
  • ½ cup all-purpose flour
  • ½ cup cocoa powder, sifted
  • ½ teaspoon salt
  • crushed peppermint candy canes (about 15 mini candy canes)

Instructions:
 

  • Preheat the oven to 350 degrees and line an 8x8-inch baking pan with parchment paper, creating "handles" that hang over the sides. Then spray with non-stick spray.
  • In a small microwaveable-safe bowl, melt the butter and allow it to cool on the counter for 5 minutes.
  • In a large bowl, whisk together the sugar, eggs, and egg yolk for 3 minutes (this step is crucial). Then whisk in the vegetable oil, vanilla extract, peppermint extract, and melted butter just until combined.
  • Gently fold in the flour, cocoa powder, and salt just until combined. Then scrape the brownie batter into the prepared baking pan.
  • Bake for 23-27 minutes, or just until the edges are set and the middle of the brownies do not jiggle. You can also use a toothpick to check the center (the toothpick should come out clean with just a few crumbs). Immediately top the brownies with the crushed candy canes and allow them to cool for 1 hour before slicing them into bars.
  • Keep any leftover brownies in an airtight container on the counter for up to 7 days.

Notes:

Baking Pan: Line your 8×8-inch square baking pan with parchment paper, creating “handles” that hang over the sides. Then grease your pan with non-stick spray. This makes extracting the brownies, once they’ve cooled, extremely easy.
Cocoa Powder: Use a fine mesh sifter to sift the cocoa powder before adding it to the mixture. This will avoid any lumps. 
Folding: This means we carefully combine our ingredients without stirring or beating. We do this with a silicone spatula until the ingredients are just combined with each other, “folding” everything together.
Candy Canes: I used 15 mini candy canes but you could also use larger ones. Place your candy canes into a sealable bag and use a rolling pin to carefully crush them. Or you could buy already pre crushed peppermint candies. Do not put the pieces onto the brownies until AFTER they have baked.
Cooling: To easily cut and serve the brownies, allow them to cool for at least one hour. I like to use a dough scraper to get smooth and even cuts.

Nutrition

Serving: 1brownieCalories: 205kcalCarbohydrates: 23gProtein: 1gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 37mgSodium: 100mgPotassium: 63mgFiber: 1gSugar: 17gVitamin A: 22IUCalcium: 8mgIron: 1mg
Keyword brownies, candy cane brownies, christmas brownies, peppermint brownies
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