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Fudgy Candy Cane Brownies with Peppermint Swirl

Two fudgy candy cane brownies stacked, showing white chocolate swirls and crushed peppermint topping.
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Make these rich, fudgy chocolate brownies topped with a white chocolate peppermint swirl and crushed candy canes. This easy recipe creates the best candy cane dessert for your holiday gatherings.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 1/4 cups granulated sugar
  • 1 cup packed light brown sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 cup white chocolate chips
  • 1/2 cup crushed peppermint candy canes, plus extra for topping
  • 1 teaspoon peppermint extract (optional, for swirl)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal. Lightly grease the paper.
  2. In a large saucepan over low heat, melt the butter. Remove from heat. Whisk in the granulated sugar and brown sugar until combined.
  3. Whisk in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
  6. Pour half of the batter into the prepared pan and spread evenly.
  7. In a small microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring until smooth. Stir in the 1/2 cup crushed candy canes and the optional peppermint extract into the melted white chocolate.
  8. Dollop spoonfuls of the white chocolate mixture over the batter in the pan. Pour the remaining brownie batter over the top.
  9. Use a knife or skewer to gently swirl the white chocolate mixture into the brownie batter to create a marbled effect.
  10. Bake for 25 to 30 minutes. The edges should look set, and a toothpick inserted near the center should come out with moist crumbs attached for fudgy results.
  11. Let the brownies cool completely in the pan on a wire rack.
  12. Once cool, sprinkle the top evenly with the extra crushed candy canes. Lift the brownies out using the parchment paper overhang and cut into squares.

Notes

  • For the fudgiest texture, avoid overbaking. Check them early.
  • You can make these brownies a day ahead and store them covered at room temperature.
  • If you prefer a peppermint frosting layer instead of a swirl, use 1 cup powdered sugar, 1/4 cup softened butter, 1 teaspoon peppermint extract, and 1-2 tablespoons milk to make a simple frosting after the brownies cool.

Nutrition

Find it online: https://cookingbycarla.com/candy-cane-brownies-fudgy-peppermint-recipe/