Candy Cane Brownies

candy cane brownie recipe
candy cane brownie recipe


I love tinkering with recipes. Here, I took my favorite brownie recipe and tweaked it for the holidays.
Servings 9 brownies


  • 1 bag 10 oz. 60% cacao chocolate chips (I used Ghirardelli)
  • ¼ cup butter
  • ¾ cup sugar
  • 2 eggs at room temperature
  • 1 cup flour
  • ¼ teaspoon salt
  • 1/3 cup crushed candy cane, plus 2 tablespoons
  • ¼ teaspoon peppermint extract, adjust to your taste


  • Heat oven to 350F. Line an 8″ square pan with parchment paper, leaving “handles” overhanging.
  • Combine 1 cup of the chocolate chips and the butter in a microwave-safe bowl. Microwave on high for 1 min. Stir until smooth.
  • While the chocolate mixture is melting, whisk the eggs and sugar into a medium bowl. Add the chocolate mixture and stir until smooth. Add the flour, salt and candy cane bits and stir until smooth.
  • Transfer the batter to the prepared pan. Bake for 23 minutes.
  • Sprinkle the remaining chocolate chips over the brownie and return to the oven for 2 minutes.
  • Remove from the oven. Spread the melted chips until smooth to form a “frosting.” Top with the 2 tablespoons of crushed candy canes.
  • Refrigerate for 20 minutes to set the chocolate. Cut into squares.


Store leftovers at room temperature.
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