These Christmas Candy Cane Peppermint Brownies are a chocolatey festive delight! Rich and gooey brownies packed full of peppermint vibes and topped with a quick icing and candy canes for something really fun. This is a great recipe to get all the family involved in!
These make for such a cute Christmas party centrepiece, appealing and really so easy to make. If you’ve followed my page for a while, you’ll know I love an approachable and attractive recipe. This is exactly that.
The peppermint flavouring can be omitted if you can find peppermint dark chocolate. I used a Tony’s one with this recipe really and it worked really well. However, anything vaguely minty will work! Peppermint flavouring itself is super easy to find – any major supermarket will carry it in the baking aisle alongside vanilla extract.
Tips For Top Tier Christmas Candy Cane Peppermint Brownies
- Brown Sugar: This is crucial to the perfect fudgy texture and deep flavour. You could use dark brown soft if you’re really in a pinch. Light brown is definitely your best friend in brownies.
- Cocoa Powder: A decent quality cocoa powder helps these along, but don’t stress if the cheap variety fits your budget better – it’s what I use more often!
- Melted Butter: This is what gives brownies that oh so Instagrammable shiny, crisp top. Don’t skip this step!
- Chocolate: If you can find peppermint dark chocolate, go ahead and use that. Otherwise you need to use dark chocolate with a dash of peppermint extract, which is available in almost all supermarkets!
- Topping: This comprises a quick icing made using icing sugar and milk, plus some crushed candy canes.
For my Christmas Candy Cane Peppermint Brownies I use a basic 8′ square pan (I like this one). If you want more wild brownie recipe ideas, check out my Double Fudge Ganache Brownies! For videos and baking inspiration, head on over to my Instagram.
Christmas Candy Cane Peppermint Brownies
Ingredients
- 100 g Dark Chocolate Melted. See notes for Peppermint Chocolate
- 170 g Unsalted Butter Melted
- 100 g Light Brown Soft Sugar
- 100 g Granulated Sugar
- 2 Medium Free Range Eggs
- 2 tsp Peppermint Extract
- 85 g Plain Flour
- 30 g Cocoa Powder
- 150 g Milk Chocolate Roughly Chopped
For the Decoration
- 150 g Icing Sugar
- 2 tsp Milk
- 100 g Candy Canes Crushed
Instructions
- Preheat oven to 200C/180C Fan/Gas 6. Line a 8″ square baking tin with greaseproof paper.
- Melt the dark chocolate by breaking up into small pieces in a bowl and heating for 30 second intervals in a microwave, stirring in between. Set aside to cool whilst making the brownies.
- In a large bowl or the bowl of a stand mixer combine the melted butter, and both the brown and granulated sugars on a medium speed until totally combined.
- Add the eggs and vanilla extract and mix again. Then check that the chocolate has cooled a little before adding in and combining. Add in the flour and cocoa powder and fold together. Finally add the chopped milk chocolate and fold in.
- Pour into the tin. Bake for 30 minutes. Remove and let cool.
- Once cool, make a thick icing with icing sugar and milk. Drizzle over the brownies and top with candy canes!
