Candy Cane Brownies

Candy Cane Brownies are easy one bowl chocolate peppermint brownies from scratch with semisweet and white chocolate chips, topped with crushed candy canes!

These Christmasy Chocolate Brownies are so easy to make with just the right amount of peppermint flavor for the holidays! Be sure to check out all of our fun, new Brownies Recipes!

Candy Cane Brownies with white chocolate and chocolate chips on board around it


Broken candy canes are almost unavoidable, there’s always at least one or two in every box. Instead of throwing them out or snacking on them, put those candy canes to use in your holiday baking. Crushed candy canes are great for everything from Peppermint Bark to festive chocolate brownies!

Liven up your holiday dessert platter with these fun, easy Candy Cane Brownies. Made in just about 30 minutes, the hardest part of these brownies is waiting for them to cool down to cut and eat. Everything is mixed in one bowl with no melting chocolate or microwaves so prep and clean up is lightening quick.

Candy Cane Brownies are one of the best brownie recipes for holidays. They have it all! Chewy, fudgy brownie center with bursts of melted semisweet chocolate and creamy white chocolate. Plus a minty sweet crunch from the crushed candy cane topping for chocolate peppermint in every bite.

These Candy Cane Brownies aren’t just for holiday parties and cookie exchanges. Enjoy them year round, using crushed peppermint candies when candy canes disappear from the shelves. You can also make these peppermint brownies ahead of time and freeze to make holiday baking a breeze or when you need a last minute dessert.



Make Candy Cane Brownies an even more special holiday dessert by making a peppermint frosting with Buttercream Frosting or Chocolate Frosting and 1 teaspoon peppermint extract. You can also drizzle them with Chocolate Ganache or serve warm with a scoop of Vanilla Ice Cream.

Don’t Bake Candy Cane Brownies Too Long!

Peppermint Candy Cane Brownies are done when the edges are set and start to pull away from the sides. Test with a toothpick after about 18-20 minutes. Insert and if it comes out with several moist crumbs pull them from the oven. If there is wet batter when you insert the toothpick, cook 3-5 minutes more.
Candy Cane Brownie slice, top down


  • Mix-Ins: Instead of chocolate chips, you can use Andies mints (chopped or baking chips) for more pepperminty goodness. For crunch, add chopped walnuts or pecans.
  • Dark Chocolate: For Dark Chocolate Peppermint Brownies, use special dark unsweetened cocoa powder plus bittersweet chocolate. Melt 6 tablespoons butter and 6 ounces bittersweet chocolate and stir into wet ingredients.
  • Candy Canes: Add more peppermint flavor by mixing 1/4 cup ground candy canes (about 5-6 candy canes) into brownie batter with dry ingredients. You could also add 1-1 1/2 teaspoons pure peppermint extract.
  • Brown Sugar: For chewier, fudgier brownies, swap 1/2 cup brown sugar for 1/2 cup granulated sugar. Melted chocolate-butter mixture, instead of cocoa powder, will also make these brownies fudgier.
  • Brownie Mix: For better brownie mix brownies, ditch the box ingredients. Use the 2 eggs and 1/2 cup butter in this recipe, plus 1/4 cup unsweetened cocoa powder and 1/3 cup milk or sour cream. Add chips and peppermints per the recipe.
  • Brownie Cookies: Turn brownies into cookies by adding 1 teaspoon baking powder and increasing to 1 cup flour. Spoon dough onto a baking tray, top with candy canes, and bake for 12-14 minutes, until tops are shiny and cracked.



  • Serve: Peppermint Brownies are best served at room temperature and be stored in a cool, dry place for up to 4 days. Keep in an airtight container.
  • Store: Keep Candy Cane Brownies fresh longer in the refrigerator in an airtight container for up to 1 week. Bring to room temperature or warm in the microwave to serve.
  • Freeze: To keep cut brownies from sticking, freeze on a baking sheet for 1 hour before storing. Place in a sealed container and freeze for up to 3 months, thawing in the refrigerator overnight before serving.

Candy Cane Brownies in baking pan

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Candy Cane Brownies

Candy Cane Brownies are easy one bowl chocolate peppermint brownies from scratch with semisweet and white chocolate chips, topped with crushed candy canes!
Course Dessert
Cuisine American
Keyword Candy Cane Brownies
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 16 servings
Calories 287 kcal
Author Sabrina Snyder


  • 1/2 cup unsalted butter , melted
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 cup chocolate chips
  • 1 cup white chocolate chips
  • 1 cup peppermint candy bits , or crushed candy canes


  1. Preheat oven to 350 degrees.
  2. Spray an 9x13 inch baking pan with baking spray.
  3. Whisk together melted butter, sugar, eggs, and vanilla extract.
  4. Whisk in the cocoa powder, flour, salt, and baking powder.
  5. Fold in chocolate chips and white chocolate chips.
  6. Spread batter evenly into greased baking pan. Sprinkle with peppermint bits.
  7. Bake for 25 to 30 minutes.
Nutrition Facts
Candy Cane Brownies
Amount Per Serving
Calories 287 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Cholesterol 40mg13%
Sodium 63mg3%
Potassium 78mg2%
Carbohydrates 41g14%
Fiber 1g4%
Sugar 33g37%
Protein 3g6%
Vitamin A 236IU5%
Vitamin C 1mg1%
Calcium 45mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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