1. Can I make Candy Cane Brownies ahead of time?

Yes! Candy Cane Brownies can be made up to 2 days in advance. Store them in an airtight container in the refrigerator to keep the frosting firm and the candy cane topping crunchy. Let them come to room temperature before serving for the best texture and flavor.

2. How do I crush candy canes without turning them into powder?

Place the candy canes in a sealed zip-top bag and gently tap them with a rolling pin or meat mallet. Aim for small chunks instead of fine dust to maintain that satisfying crunch and festive appearance.

3. Can I freeze Candy Cane Brownies?

Absolutely. Freeze them unfrosted or frosted—just make sure to wrap them tightly in plastic wrap and place them in a freezer-safe container. If freezing with frosting, avoid adding the crushed candy canes until just before serving, as they may dissolve during thawing.

4. What kind of cocoa powder should I use?

For the richest flavor, use unsweetened natural cocoa powder. It gives the brownies that deep chocolatey base which pairs beautifully with the refreshing peppermint frosting. Dutch-processed cocoa can also be used for a smoother, slightly more intense chocolate flavor.

Candy Cane Brownies – Best Holiday Treat Recipe

Name: Candy Cane Brownies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1/2 cup butter, melted; 1 tablespoon vegetable oil; 1 tablespoon corn syrup or honey; 1 cup granulated sugar; 3/4 cup cocoa powder, sifted; 2 large eggs; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1/2 cup all-purpose flour; 1/2 cup unsalted butter, softened (for frosting); 2 to 2.5 cups powdered sugar (for frosting); 1 teaspoon peppermint extract (for frosting); 1-2 tablespoons whipping cream (for frosting); Red food coloring (for frosting); 2-3 candy canes, crushed (for topping)

Description

These festive Candy Cane Brownies feature a rich, fudgy chocolate base topped with a creamy peppermint frosting and crushed candy canes. Perfect for Christmas parties, cookie swaps, or cozy winter nights, they deliver holiday cheer in every bite.

Ingredients

Scale

1/2 cup butter, melted
1 tablespoon vegetable oil
1 tablespoon corn syrup or honey
1 cup granulated sugar
3/4 cup cocoa powder, sifted
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup all-purpose flour
1/2 cup unsalted butter, softened (for frosting)
2 to 2.5 cups powdered sugar (for frosting)
1 teaspoon peppermint extract (for frosting)
1-2 tablespoons whipping cream (for frosting)
Red food coloring (for frosting)
2-3 candy canes, crushed (for topping)

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Instructions

Preheat oven to 350°F (175°C). Line an 8×8 inch square baking pan with parchment paper or aluminum foil and lightly grease.
In a large bowl, stir together melted butter, vegetable oil, corn syrup (or honey), granulated sugar, and sifted cocoa powder until well combined.
Whisk in the eggs and vanilla extract.
Gently fold in the flour and salt until just combined. Do not overmix.
Pour the batter into the prepared pan and spread evenly.
Bake for 20–25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Let the brownies cool completely in the pan.
Meanwhile, prepare the frosting: Beat the softened butter until smooth.
Gradually add powdered sugar, 1/2 cup at a time, beating on medium speed until combined.
Mix in the peppermint extract and a few drops of red food coloring.
Add whipping cream 1 tablespoon at a time and beat until the frosting is fluffy and smooth.
Spread the frosting evenly over the cooled brownies.
Sprinkle crushed candy canes over the top.
Cut into 16 squares and serve.

Notes

Let brownies cool completely before frosting to avoid melting the frosting.
For crunchier texture, add crushed candy canes just before serving.
Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
You can freeze the brownies (unfrosted or frosted) for up to 2 months. Add candy canes after thawing.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brownie
Calories: 275 kcal
Sugar: 27g
Sodium: 90mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 2g
Cholesterol: 45mg