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Fudgy Candy Cane Brownies with Peppermint Swirl

Close-up of fudgy candy cane brownies with a white cream cheese swirl and crushed peppermint topping on a white plate.
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Make rich, fudgy chocolate brownies marbled with peppermint white chocolate and topped with crushed candy canes for a festive holiday dessert.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 1/4 cups unsweetened cocoa powder
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 4 ounces white chocolate, chopped
  • 1/4 cup heavy cream
  • 1/2 teaspoon peppermint extract
  • 1 cup crushed candy canes

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a medium saucepan over low heat, melt the butter. Remove from heat and whisk in the cocoa powder until smooth.
  3. Stir the granulated sugar into the chocolate mixture. Add 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 and salt. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix.
  5. Pour half of the brownie batter into the prepared pan.
  6. In a small microwave-safe bowl, melt the chopped white chocolate in 30-second intervals, stirring until smooth. Stir in the heavy cream and peppermint extract.
  7. Dollop the white chocolate mixture randomly over the batter in the pan. Pour the remaining brownie batter over the top.
  8. Use a knife or skewer to gently swirl the white chocolate mixture into the brownie batter to create a marbled effect.
  9. Bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out with moist crumbs attached, not wet batter.
  10. Remove the pan from the oven. Immediately sprinkle the crushed candy canes evenly over the hot brownies.
  11. Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment overhang. Cut into squares.

Notes

  • For the fudgiest texture, avoid overbaking. Check the brownies slightly before the suggested time.
  • You can make these brownies one day ahead and store them covered at room temperature.
  • Reserve a few whole candy cane pieces for decoration if you prefer a less crushed topping.

Nutrition

Find it online: https://sundayflavor.com/candy-cane-brownies-recipe-peppermint-swirl/