My #1 top favorite holiday dessert! I’ve been making this mint brownie recipe since I was a kid and during Christmas time we love replacing the green food coloring with red, and giving them a festive sprinkling of crushed candy cane. This starts with a super rich and fudgy brownie, topped with a cool layer of peppermint frosting, and finished with a creamy chocolate ganache.
I made a jumbo batch of these yesterday to deliver to neighbors and think it’s worth the highlight here. These brownies have a few steps, and take a little extra planning, but they’re so, so worth it. You can even make them all the way, or part of the way, a day ahead of time and spread out the work. This is my Mother’s recipe, and something I requested from her often, so I have tender memories associated with it.
Ingredient and Recipe Notes
- Chocolate – This recipe calls for unsweetened chocolate. This is the unsweetened Baker’s squares, found near the chocolate chips on the baking aisle.
- Peppermint Flavoring – Extract or flavoring oil can be used here. You could certainly use this same recipe for other flavor profiles. Orange frosting and candied oranges or raspberry frosting and raspberry chocolate chips in the ganache would be delicious!
- Butter – Real butter is always best!
- Food Coloring – These AmeriColors gel colors are my new favorites. I LOVE that they conveniently squirt out instead of me having to get out a toothpick to dip into the little jar and then inevitably getting it all over my hands and counter.
How to Make Peppermint Candy Cane Brownies
Step 1: Make the Brownies
- You’ll start by making the brownie layer. You want to use unsweetened baking chocolate, which is sold in bars by the chocolate chips. Make sure it is unsweetened. Place it in a microwave-safe bowl along with 2 sticks of butter that you’ve chopped up. Melt in 30-45 second intervals, stirring in between, until melted and smooth. Set aside. Don’t accidentally stick your finger in the melted butter and chocolate combo because it will laugh at you for forgetting that it is unsweetened. I do it every. single. time.
- Beat eggs and sugar for a minute, until they’re nice and smooth. Then slowly pour in your chocolaty butter mixture and mix just until it’s combined.
- You’ll add a bit of flour and baking powder, and again just mix until it’s combined. You never want to over-mix brownies. I also always sift my flour for this recipe. You can just put it in a mesh strainer and shake it right into the batter. I’ve noticed when I don’t, I sometimes get little visible flour spots in my brownies.
- Bake those until a knife comes out clean. I’ve found that baking time really varies on these, so make sure to do the knife test. And I always line my pan with foil because it makes cutting and serving so much easier when you can just lift the whole sheet right out of there.
- Let those cool all the way. If it’s cold out, pop them outside, otherwise after they’ve cooled to room temp, I just stick them in the fridge.
Step 2: Make The Frosting
- Next layer is the frosting. Whip up some butter (real butter!) and then add powdered sugar.
- You’ll add a little milk (this frosting is on the firm side, don’t go crazy with the milk),
and quite a lot of peppermint extract. It will probably seem like too much, but it’s purposely strong. This is the only peppermint going into the brownies, and it’s a thin layer. So that one cool, creamy layer has to be enough to contrast all of the rich chocolate.
- Whip, whip, whip,
to creamy perfection.
- Add a couple drops of red food coloring.
A couple of drops will do it.
- Then carefully spread the frosting on your cooled brownies. You have to use a soft hand in order to not tear up the top of the brownie layer. If you get a few bits in there it’s okay though, because we’re going to cover that up anyway.
Pop that in the fridge again to chill.
Step 3: Make the Chocolate Topping
- Melt some semi-sweet (or dark) chocolate chips and more butter. I prefer to use unsalted in this top layer, but you can use either.
Melt it until it’s smooth and creamy. Remember in the first step when I told you to not accidentally let your finger fall in the chocolate butter mixture? Totally doesn’t apply to this chocolate butter mixture.
- Let it cool off so it’s still super spreadable, but not hot (if it’s hot it will melt your frosting and make a big gooey mess.
Just spread it on quickly and evenly.
- While it’s still wet, sprinkle on some crushed candy cane.
A little, a lot, whatever floats your boat.
You can make this whole pan a day ahead of time. Just cover well and place in the fridge (uncut) overnight.) When you’re ready to serve, pull the foil out so you remove the whole sheet of brownies and cutting is a cinch.
You get three distinct layers here of rich and fudgy brownie, cool creamy frosting, and smooth decadent chocolate.
The little bits of candy cane are icing on the cake. Or topping on the brownie. Whatever.
FAQs
- Can I make these ahead of time? Yep. Feel free to make them completely a whole day ahead of time. Just cover and keep in the fridge. You can also make the brownies a couple of days in advance and store in the fridge or freezer until ready to assemble.
- Can I double this recipe? The safest way to double recipes for baked goods is to simply set out two bowls and measure one-batch worth of ingredients into each as you go.
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Peppermint Candy Cane Brownies
- Total Time: 3+ hours
Description
These Peppermint Candy Cane Brownies from Our Best Bites are the ULTIMATE holiday dessert! They require a few extra steps, but they’re definitely worth it!
Ingredients
Brownies
4 ounces unsweetened chocolate
1 cup butter (2 sticks)
4 eggs
2 cups sugar
1 teaspoon vanilla
1 1/4 cups flour
1/2 teaspoon baking powder
Frosting
2 cups powdered sugar
4 tablespoons butter, softened
1 1/2 teaspoons peppermint extract
1 tablespoon milk
pink or red food coloring
Chocolate Glaze
6 ounces (about a cup) semi-sweet or dark chocolate chips
6 tablespoons real butter (I suggest unsalted just for this step)
Topping
1/2–1 cup crushed candy canes (Use Bob’s or Brach’s; I don’t recommend Spangler’s)
Instructions
the Brownies
Preheat oven to 350 F. Line a 9×13″ pan with foil and grease the foil. Set aside.
Roughly chop baking squares and 1 cup of butter. Place them in a microwave-safe bowl. Melt in 30-45 second intervals, stirring in between, until melted and smooth. Set aside.
In a stand mixer or with electric beaters, beat eggs for about 3 minutes until thick and frothy. Add sugar and vanilla and beat to combine, then add in the reserved melted chocolate and butter combination. Combine flour and baking powder and whisk into brownie batter by hand until just combined. Pour into the prepared pan. Bake for 20-25 minutes. Test with a toothpick for doneness and don’t over bake! When a toothpick comes out clean, cool on a cooling rack. When completely cool, place the pan in the refrigerator to chill (this makes spreading the peppermint icing easier).
Frosting
Combine all frosting ingredients and beat until light and fluffy. Add extra milk by teaspoonful if you need a little more. Spread evenly over cooled/chilled brownies and place back in the fridge to chill again while you do the final step.
Chocolate Glaze
Place chocolate chips and butter in a microwave-safe bowl and melt in 30 second intervals until smooth.
Set aside for a few minutes, stirring occasionally, so it can cool off just a bit. Quickly spread on top of brownies. You need to work quickly so the chocolate glaze doesn’t melt the peppermint frosting.
Sprinkle the crushed candy canes on top and return to the fridge until chocolate is set on top.
Remove from fridge a few minutes before cutting into squares. Enjoy!
- Prep Time: 20 minutes
- Inactive Time: 2-3 hours
- Cook Time: 20 minutes
Questions & Reviews
so good…..
I made these last night for a party. They were a huge hit!! People battling over the last few. I’ll be making them again for another party!
These look delicious!! I’ll definitely be trying this weekend…
I really think I have to make these!
Oh My! Those look fantastic! Love the layers!
yum!
YUM!!! My mouth is watering!
Those look so good. I am still trying to make the peppermint bark popcorn, but I can’t find peppermint extract anywhere! Hopefully soon I will be victorious!
amazing. amazing. I want those brownies SO BAD!
And I seriously want to hear you sing Feliz Navidad like that!
Oh Hannah, that’s so sad! Chocolate is one of the only thing that gets me THROUGH pregnancy!
Oh, peppermint brownies are usually one of my most favorite things in the whole world!! But being pregnant, chocolate makes me sick. How sad is my life?!
These looks so good. I wish I could try them!!
Thanks Sarah! I plan to make more cookies soon and I will include you in the link – also, I tried to find a way to email you but couldn’t…if you want to email me at grumpyshoneybunch at yahoo dot com I can be in touch with you that way. Thanks again!
Hi Sarah! Yes, I did use your tutorial! Thank you so much! The icing was great. I had a really stiff frosting at first, but after adding more milk (actually added more corn syrup too) it worked out just fine. 🙂
These look so great… to bad M and I have already eaten all the peppermint candy that we bought for this recipe.
Patti, I mentioned in the Peppermint Bark Popcorn post that I’m quite a connoisseur of candy canes! lol. I think that Bob’s are the best, hands down. They have a perfect, crunchy texture, while Spanglers tend to be a bit chewy (you know, the type that gets stuck in your teeth). Bob’s also has a MUCH better flavor, which is the main reason. I honestly don’t think Spanglers uses real peppermint oil because they have the weirdest flavor. Bob’s have a really good, fresh, pepperminty flavor. So when I’m baking, I always recommend using Bob’s. (Man, they should pay me a commission, don’t you think? lol)
Why do you say “use Bob’s not Spanglers”? I’m ever so curious! These babies look killer-good!
It’s 8:00 in the morning and I’m ready to sink my teeth into these. I think I’ll be doing some baking later…
OOOOOOOhh!I’m not doing candy this year. A plate of these will surely satisfy!
Sara will you marry me? lol
Too bad my hubby HATES peppermint. What a weirdo right?
I’m still going to make these. Yum yum yum yum.
I have made these and they are so yummy! I love them. Everytime i bring them somewhere i always get compliments.
I remember these … I never did try to make them last year, but I will this year. They look so yummy!!
Those look awesome.
And am I the only one who hasn’t heard Celine Dion’s “Feliz Navidad”? One of my earliest memories is my mom and I stopping to get soft tacos at Taco Time to take to my dad at work for lunch and listening to “Feliz Navidad” in the car.
Mmmmmm These look SOOOOO good! I think I may be having brownies tonight!
Chocolate and mint is my favorite flavor combination, this is sure to be a hit!! Ok, maybe I better actually have an occasion to make these, otherwise, I’ll end up eating 95% of the pan myself. Is that bad? It’s Christmas afterall…
these look sooo good. just what i am craving!
I am so excited you posted this recipe. Our family was so lucky to try these babies last week. I can say they are worth every step they take to make. Super moist and the combo of pepperiment with chocolate very tasty! The presentation is super impressive. These brownies would make a great gift. People will be begging you for the recipe. Thanks again!
I love love love love mint brownies! I’m so excited to try these and since I have some ganache in the fridge I just may have to!
Oh my gosh, those look scrumptious! Thanks for sharing!
Ha ha. My kids regularly ask for “that one Spanish song that the lady sings.” (Feliz Navidad by Celine Dion)
Anyway, these look so good. And so festive! Thanks for all of the yummy Christmasy stuff you have already posted, and all of the stuff you will yet post!
PERFECT!!!! I just signed up to bring brownies for the Staff Christmas potluck at school! These will be perfect! Thanks!