Peppermint Candy Cane Brownies (with white chocolate layer)
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These peppermint bark brownies are rich, dark chocolate brownies topped with a thick layer of white chocolate and crushed red and green candy canes. They look like little Christmas decorations and taste like cool peppermint against deep, fudgy chocolate.
These peppermint bark brownies look like little Christmas decorations for your holiday dessert table. Rich, dark chocolate brownies get topped with a thick layer of white chocolate, then finished with crushed red and green candy canes for a festive, wintry finish. And that cool hit of peppermint against the deep chocolate is exactly what makes them taste like the holidays.
One small tip from experience: add the crushed candy canes right after the white chocolate goes on, while it’s still soft, so they set into the surface instead of sliding off later. If you make them ahead, the candy canes slowly soften and bleed their red and green into the white chocolate, and I love the soft, marbled look they have by the time they hit the table.
Candy cane brownies are easy to make and even easier to eat. I usually cut them into small pieces, half or even a quarter of the size you see in the photos, because it’s nearly impossible to stop at just one. A plate of these on the counter tends to disappear fast.
How to crush candy canes
While crushed candy canes are sometimes available in grocery stores, it’s fairly easy to crush your own. There are two methods that we find work the best to crush candy canes:
A food processor – A few short pulses will crush the candy canes. Be careful not to blend them too much or they will turn to powder.
A rubber mallet – This is our preferred method. Lay a tea towel on your counter and cover it with a piece of parchment paper. Put a few candy canes on top then fold both the parchment paper and tea towel over top. Now give the candy canes a few smacks with a rubber mallet.
Variations to try
While we love this peppermint bark brownies recipe exactly as written, it’s also delicious made with these variations:
- Mix ½ cup chopped candy canes into the batter.
- Stir ½ cup chopped walnuts into the batter.
- Go big on the chocolate and use milk chocolate instead of white chocolate in the frosting.
Storage and make-ahead
How long do these brownies last? These brownies keep fresh for 3-4 days in a covered container on your counter.
Do peppermint brownies freeze well? Yes! You can freeze these brownies for up to 3 months. Freeze them on a parchment-paper-lined baking sheet. Once they’re frozen, stack them in a freezer-proof container. I love using these Stasher freezer bags!
Are these brownies good for holiday gifting? Yes! You can make them well in advance and freeze them so they are fresh when you wrap them for gifting.
Peppermint Candy Cane Brownies (with white chocolate layer)
Ingredients
Chocolate Brownies
- ¾ cup semi-sweet chocolate chips
- ½ cup butter (melted)
- ½ cup neutral-flavored cooking oil (avocado or canola work well)
- 1 cup granulated sugar
- 1 teaspoon peppermint extract
- 4 large eggs
- 1 cup all-purpose flour
- ¾ cup cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon sea salt
Peppermint Topping
- 12 ounces white chocolate (chopped)
- 3 tablespoons vegetable shortening
- 8 candy canes (crushed)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line an 8×8-inch baking pan with parchment paper, leaving some overhang. Grease the parchment paper with butter. Melt the chocolate chips, butter, and oil in a large glass bowl in your microwave. (See notes for the stovetop version.)½ cup butter, ½ cup neutral-flavored cooking oil, ¾ cup semi-sweet chocolate chips
- Stir in the sugar and peppermint extract. Make sure it is warm (not hot) to the touch then add the eggs and mix well.1 cup granulated sugar, 1 teaspoon peppermint extract, 4 large eggs
- Add the flour, cocoa powder, baking powder, and salt and mix until just combined. Do not overmix.1 cup all-purpose flour, ¾ cup cocoa powder, ½ teaspoon sea salt, ½ teaspoon baking powder
- Pour the batter into the prepared baking dish and bake for 25 minutes, or until a toothpick comes out clean. Leave the brownies in the baking dish and let them cool on a wire rack for 20 minutes.
- Gently melt the white chocolate and shortening either in your microwave or on your stovetop in a bowl set over a pot of gently simmering water. Either way, go slow. White chocolate is delicate and can split easily if melted too quickly. Mix the white chocolate and shortening together.12 ounces white chocolate, 3 tablespoons vegetable shortening
- Pour the melted white chocolate over the pan of cooled brownies then sprinkle the top with the crushed candy canes. Put the pan into your fridge to chill for at least an hour, but preferably overnight.8 candy canes
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
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Looks delicious! Could I use butter in the topping instead of shortening? I don’t have any shortening on hand.
Thanks for the great dessert idea!
Yes, butter will work. The reason we use shortening is so that it says white. But butter will add an extra delicious taste!
These brownies are absolutely amazing! What a great recipe to keep handy.
Thanks for making this recipe so easy to make! I will surely make this for my kids again!
Always a treat for the holidays. You can make these for other occasions during the year too. They disappear in a flash.
Loving the white chocolate frosting on these peppermint bark brownies. It’s delicious!