Go Back
+ servings
12 squares of peppermint browneis topped with white chocolate and crushed candy cane. One piece is on its side to reveal mint fondant in the middle
Print Recipe
5 from 1 vote

Peppermint Candy Cane Brownies

Decadently rich, dense and fudgy, these festive Peppermint Candy Cane Brownies embrace the season with easy & fun style. They are sure to please chocolate lovers of all ages.
Prep Time15 mins
Cook Time22 mins
Course: Baking, Dessert
Cuisine: American
Servings: 12
Calories: 280kcal


  • 120 g Butter (unsalted) (1/2 cup/ 4 1/4 oz)
  • 170 g Dark chocolate (1 cup/ 6 oz)
  • 100 g White sugar (1/2 cup / 3 1/2 oz)
  • 110 g g Dark Muscovado sugar (1/2 cup/ 4oz)
  • 2 Eggs (large, free-range)
  • 2 Egg yolks (large, free-range)
  • 1/2 tsp Peppermint extract
  • 1/4 tsp Salt
  • 120 g Plain (all-purpose) flour (1 cup/ 4 1/4 oz)
  • 6 After Eight mints or other peppermint fondant chocolates


  • 30 g White chocolate (1 oz)
  • 30 g 1 peppermint candy cane (approx 30g/ 1 oz)


Make the Brownies

  • Preheat (fan) oven to 180C/ 350F/ GM4 and line a 7x 7-inch baking tin with butter and parchment
  • Weigh out the sugar and break down any lumps in the muscovado sugar using your fingers
  • Melt the butter and chocolate together in a bain marie
  • Stir in the sugars then add the eggs & yolks and beat to just combine using a handheld balloon whisk
  • Stir in the peppermint extract
  • Sieve the flour and salt into the batter and mix until just combined and no streaks of dry ingredients remain
  • Pour half of the batter into the tin. Cut each After Eight mint in half and lay over the batter (try to visualise how the squares will be cut and aim for a piece in the centre of each cut square)
  • Cover with the remaining batter and bake for 22 minutes
  • Test with a toothpick - insert it into the centre of the brownie - if raw batter is evident on the stick continue to back for another 2-3 minutes and test again. Continue until the toothpick comes out with no raw batter clinging to it
  • Take the tin out of the oven and let the brownie cool completely in the tin

Decorate the Brownies

  • unwrap the candy cane, snap into pieces and then use either a pestle and mortar or the end of a rolling pin to crush it into small chunks
  • Melt the white chocolate and drizzle over the brownie - use a small knife to do this (or pipe for a neater finish)
  • Quicky top with the candy cane chunks - take time to put the colourful side of larger pieces facing upwards and then scatter any smaller chunks over more randomly at the end
  • Before the chocolate sets, cut into 12 pieces and leave to set
  • Stores for 2-3 days in an airtight container


Calories: 280kcal | Carbohydrates: 28g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 83mg | Sodium: 139mg | Potassium: 133mg | Fiber: 2g | Sugar: 16g | Vitamin A: 338IU | Calcium: 32mg | Iron: 2mg