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The Ultimate Fudgy Candy Cane Brownies with Peppermint Ganache

Close-up of stacked, fudgy candy cane brownies topped with white chocolate and crushed peppermint candy.
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Create rich, fudgy chocolate peppermint bars topped with a smooth ganache and crunchy crushed candy canes. This easy recipe delivers an impressive Christmas dessert perfect for holiday parties.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups granulated sugar
  • 1 cup packed light brown sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • 4 ounces unsweetened chocolate, chopped
  • 1 cup white chocolate chips (for swirling)
  • 1 cup peppermint baking chips or chopped white chocolate (for ganache base)
  • ½ cup heavy cream
  • 1 teaspoon peppermint extract
  • 1 cup crushed candy canes (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the paper.
  2. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until combined.
  3. Beat 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 until just combined. Do not overmix.
  6. Melt the chopped unsweetened chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth. Stir the melted chocolate into the brownie batter until fully incorporated.
  7. Pour half of the batter into the prepared pan. Sprinkle the white chocolate chips evenly over the batter. Top with the remaining batter and spread gently.
  8. Take a knife or offset spatula and gently swirl the top layer to create a marbled effect with the white chocolate chips.
  9. Bake for 30 to 35 minutes. The edges should look set, and a toothpick inserted near the center should come out with moist crumbs attached, not wet batter. Do not overbake to keep them fudgy.
  10. While the brownies cool completely, prepare the ganache. Place the peppermint baking chips or chopped white chocolate in a heatproof bowl.
  11. Heat the heavy cream in a small saucepan until it just begins to simmer around the edges. Pour the hot cream over the white chocolate. Let it sit undisturbed for 5 minutes.
  12. Stir the mixture gently until the chocolate is completely melted and the ganache is smooth. Stir in the peppermint extract.
  13. Pour the peppermint ganache over the cooled brownies and spread evenly.
  14. Immediately sprinkle the crushed candy canes over the top of the ganache.
  15. Let the ganache set completely, about 1 to 2 hours at room temperature, or chill briefly to speed up the process. Once set, use the parchment overhang to lift the brownies from the pan and cut into squares.

Notes

  • For the fudgiest texture, avoid overbaking. The center should still look slightly soft when you remove the pan from the oven.
  • You can make these candy cane brownies ahead of time; store them tightly covered at room temperature for up to three days.
  • If you prefer a thicker, more frosting-like topping, chill the ganache slightly before spreading, or use a peppermint buttercream instead.

Nutrition

Find it online: https://cookincorner.com/candy-cane-brownies-recipe/