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
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1 (18.3 oz) box fudge brownie mix
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¾ cup melted butter
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2 large eggs
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1 tsp peppermint extract
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½ tsp espresso powder
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¼ cup crushed peppermint candies (plus more for topping)
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1 cup semi-sweet chocolate chips
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½ cup heavy cream
Instructions
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Preheat oven to 350°F (175°C). Line a 9-inch square pan with parchment paper.
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In a large bowl, whisk eggs until frothy. Add melted butter and mix well.
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Stir in brownie mix, then fold in peppermint extract and espresso powder.
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Gently swirl in crushed peppermint candies.
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Pour batter into the prepared pan and smooth the top.
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Bake for 25–28 minutes, checking at 23 minutes with a toothpick. Let cool completely.
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For the ganache, microwave chocolate chips and heavy cream in 30-second intervals, stirring until smooth. Let cool slightly.
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Pour ganache over brownies and spread evenly.
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Sprinkle with extra crushed peppermint while the ganache is still warm.
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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