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Candy Cane Brownies

Rich, dense, fudgy brownies topped with a thick, gooey pink peppermint buttercream and crushed candy canes.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 16 squares
Course: Dessert, Holiday Treat
Cuisine: American, Seasonal
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the Fudge Brownies
  • 0.5 cup Unsalted Butter
  • 1 cup Granulated Sugar
  • 2 large Eggs
  • 1 tsp Vanilla Extract
  • 0.5 cup All-Purpose Flour
  • 0.33 cup Unsweetened Cocoa Powder
  • 0.25 tsp Salt
For the Gooey Peppermint Frosting
  • 0.5 cup Unsalted Butter (1 stick), softened
  • 2 cups Powdered Sugar
  • 0.25 tsp Peppermint Extract
  • 2 tbsp Milk or Heavy Cream if needed
  • Red Food Coloring optional, for pink
For Garnish
  • 0.5 cup Crushed Candy Canes

Equipment

  • 8x8 inch baking pan
  • Electric mixer

Method
 

  1. Prep and Mix Brownie Batter: Preheat oven to 350°F (175°C). Line an 8x8 pan with parchment. Melt butter, whisk in sugar, then eggs and vanilla. Fold in the dry ingredients (flour, cocoa, salt) just until combined.
  2. Bake: Pour the thick, gooey batter into the pan. Bake for 25-30 minutes until edges are set and a toothpick has moist, fudgy crumbs attached.
  3. Cool: Cool completely on a wire rack.
  4. Make Gooey Frosting: Beat softened butter. Gradually beat in powdered sugar, extract, and salt. Add milk/cream until the frosting is a thick, heavy viscous consistency. Mix in red food coloring if desired.
  5. Frost and Garnish: Spread the thick gooey frosting evenly over the cool brownies. Immediately sprinkle and press crushed candy canes into the gooey frosting.
  6. Chill and Cut: Chill for 30 minutes to set the frosting. Lift, cut into squares, and serve.

Notes

For a fudgy base, do not overbake (center should have moist crumbs). Use a high powdered sugar ratio for the thick, heavy viscous frosting. Store in an airtight container.