Candy Cane Brown Butter Brownies
These candy cane brownies are rich, fudgy, glossy, and deeply chocolatey with the prettiest peppermint crunch. The brownie base is made with brown butter, cocoa, melted dark chocolate, and crushed candy canes, then topped with two creamy ganache layers: peppermint white chocolate and dark chocolate.
They’re festive, dramatic, and exactly the kind of brownie that belongs on a holiday dessert tray.
Ingredients
Brown Butter Peppermint Brownies
170 g unsalted butter, browned
1 tsp honey
40 g cocoa powder
130 g dark chocolate, melted or finely chopped
3 eggs
80 g light brown sugar
145 g granulated sugar
1 tsp vanilla extract
1 tsp peppermint extract
65 g all-purpose flour
½ tsp kosher salt
55 g crushed candy canes
75 g crushed candy canes, for topping
White Chocolate Peppermint Ganache
145 g white chocolate
50 g heavy cream
Pinch of salt
1 tsp peppermint extract
45 g crushed candy canes
Dark Chocolate Peppermint Ganache
100 g dark chocolate, 60% or higher
105 g heavy cream
Pinch of salt
1 tsp peppermint extract
Instructions
Make the Brownies
Brown the butter, then remove it from the heat.
Preheat oven to 350°F and line an 8x8-inch square pan with parchment paper.
Add the honey, cocoa powder and dark chocolate to the warm brown butter. Whisk until smooth, glossy, and fully melted. Set aside to cool slightly.
Whisk in the brown sugar, granulated sugar, and eggs until smooth and fully combined.
Add the vanilla and peppermint extract, then whisk again until glossy.
Fold in the flour, kosher salt, and crushed candy canes until just combined. Don’t overmix.
Pour the brownie batter into the prepared pan and smooth the top.
Bake for 28–32 minutes, or until the edges are set and the center has a slight fudgy wobble.
Remove from the oven and cool completely before adding the ganache layers.
Make the White Chocolate Peppermint Ganache
Add the white chocolate, salt, and peppermint extract to a bowl.
Heat the heavy cream until just simmering, then pour it over the white chocolate.
Let sit for a minute, then whisk until smooth.
Fold in the crushed candy canes.
Set aside until ready to use.
Make the Dark Chocolate Peppermint Ganache
Add the dark chocolate, salt, and peppermint extract to a bowl.
Heat the heavy cream until just simmering, then pour it over the chocolate.
Let sit for a minute, then whisk until smooth and glossy.
Set aside until ready to use.
Assemble
Once the brownies are fully cooled, spread the dark chocolate ganache over the brownie layer.
Add the white chocolate peppermint ganache on top and gently spread into an even layer.
Sprinkle with extra crushed candy canes.
Chill in the fridge for a few hours, or up to overnight, until the ganache is fully set.
Slice into squares and enjoy.
Notes
For the cleanest slices, chill the brownies until fully firm, then use a sharp knife wiped clean between each cut.
These are best served chilled or slightly softened at room temperature. The brownie stays dense and fudgy, the ganache turns creamy and rich, and the crushed candy canes add the perfect holiday crunch.
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Candy Cane Brown Butter Brownies
These candy cane brownies are rich, fudgy, glossy, and deeply chocolatey with the prettiest peppermint crunch. The brownie base is made with brown butter, cocoa, melted dark chocolate, and crushed candy canes, then topped with two creamy ganache layers: peppermint white chocolate and dark chocolate.
Ingredients
- 170 g unsalted butter, browned
- 40 g cocoa powder
- 130 g dark chocolate, melted or finely chopped
- 3 eggs
- 80 g brown sugar
- 145 g granulated sugar
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 70 g cake flour
- ½ tsp kosher salt
- 55 g crushed candy canes
- 75 g crushed candy canes, for topping
- 145 g white chocolate
- 50 g heavy cream
- Pinch of salt
- 1 tsp peppermint extract
- 50 g crushed candy canes
- 110 g dark chocolate, 60% or higher
- 105 g heavy cream
- Pinch of salt
- 1 tsp peppermint extract
Instructions
- Brown the butter, then remove it from the heat.
- Preheat oven to 350°F and line an 8x8-inch square pan with parchment paper.
- Add the cocoa powder and dark chocolate to the warm brown butter. Whisk until smooth, glossy, and fully melted. Set aside to cool slightly.
- Whisk in the brown sugar, granulated sugar, and eggs until smooth and fully combined.
- Add the vanilla and peppermint extract, then whisk again until glossy.
- Fold in the cake flour, kosher salt, and crushed candy canes until just combined. Don’t overmix.
- Pour the brownie batter into the prepared pan and smooth the top.
- Bake for 28–32 minutes, or until the edges are set and the center has a slight fudgy wobble.
- Remove from the oven and cool completely before adding the ganache layers.
- Add the white chocolate, salt, and peppermint extract to a bowl.
- Heat the heavy cream until just simmering, then pour it over the white chocolate.
- Let sit for a minute, then whisk until smooth.
- Fold in the crushed candy canes.
- Set aside until ready to use.
- Add the dark chocolate, salt, and peppermint extract to a bowl.
- Heat the heavy cream until just simmering, then pour it over the chocolate.
- Let sit for a minute, then whisk until smooth and glossy.
- Set aside until ready to use.
- Once the brownies are fully cooled, spread the dark chocolate ganache over the brownie layer.
- Add the white chocolate peppermint ganache on top and gently spread into an even layer.
- Sprinkle with extra crushed candy canes.
- Chill in the fridge for a few hours, or up to overnight, until the ganache is fully set.
- Slice into squares and enjoy.
Notes
For the cleanest slices, chill the brownies until fully firm, then use a sharp knife wiped clean between each cut.
These are best served chilled or slightly softened at room temperature. The brownie stays dense and fudgy, the ganache turns creamy and rich, and the crushed candy canes add the perfect holiday crunch.
