Candy Cane Brownies

5 from 3 votes

Candy Cane Brownies are a fun and festive way to dress up a boring box of brownie mix for the Christmas holiday season.

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: American

Servings:

Calories: 279kcal

Preheat the oven to 350 degrees Fahrenheit and line a 9x13 inch baking pan with parchment paper or spray well with cooking spray.
In a large mixing bowl, mix together the brownie mix, eggs, vegetable oil and heavy cream until fully combined, about 1-2 minutes.
Fold in the mint fudge flavored baking chips and then spread the brownie batter evenly into the prepared baking pan.
Sprinkle ⅓ cup of crushed candy cane over the top of the brownies and then gently swirl them into the batter with a butter knife. They do not need to be completely mixed in, just slightly swirl them into the top.
Bake the brownies in the oven for 25-35 minutes or until a toothpick placed into the center comes out clean.
Remove from the oven and immediately top with the remaining crushed candy canes.
Allow to cool at least 15 minutes before cutting and serving warm or cool.

Storage:

To Store: Candy Cane Brownies can be covered and stored at room temperature for 4-5 days or refrigerated for up to a week.
To Freeze: You can freeze your brownies in a freezer-safe bag or container for up to 3 months.

Tips:

If you make these brownies during a season when candy canes aren’t available, you can crush pieces of peppermint candy instead.
DO NOT follow the directions on the back of the box of brownie mix! Many times, the box mix will call for 3 eggs which will make more cakey brownies. We want a gooey, fudgy texture in this recipe!
I like to line the pan with parchment paper for easy removal. Once the brownies have cooled, you can lift the whole batch right out of the pan using the paper.
Let your brownies cool completely before cutting them to get clean cuts.