Description
These Homemade Candy Cane Brownies transform a simple box mix into a festive holiday dessert. With peppermint extract, espresso powder, and a rich chocolate ganache topped with crushed candy canes, they offer the perfect balance of fudgy texture and refreshing mint flavor—ideal for gifting, potlucks, or cozy nights in.
Ingredients
1 (18.3 oz) box fudge brownie mix
¾ cup melted butter
2 large eggs
1 tsp peppermint extract
½ tsp espresso powder
¼ cup crushed peppermint candies (plus more for topping)
1 cup semi-sweet chocolate chips
½ cup heavy cream
Instructions
Preheat oven to 350°F (175°C). Line a 9-inch square pan with parchment paper.
In a large bowl, whisk eggs until frothy. Add melted butter and mix well.
Stir in brownie mix, then fold in peppermint extract and espresso powder.
Gently swirl in crushed peppermint candies.
Pour batter into the prepared pan and smooth the top.
Bake for 25–28 minutes, checking at 23 minutes with a toothpick. Let cool completely.
For the ganache, microwave chocolate chips and heavy cream in 30-second intervals, stirring until smooth. Let cool slightly.
Pour ganache over brownies and spread evenly.
Sprinkle with extra crushed peppermint while the ganache is still warm.
Chill for 20 minutes before slicing with a hot knife for clean edges.
Notes
Chill brownies before slicing to get clean cuts.
Add a tsp of milk if the batter is too thick.
For a twist, substitute vanilla extract with almond or add orange zest to the ganache.
Store at room temp (4–5 days) or refrigerated (up to 2 weeks).
Vegan option: use flax eggs and dairy-free chocolate.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Candy cane brownies, holiday dessert, peppermint brownies, Christmas treat, chocolate ganache brownies