I made these peppermint brownies at 11 PM in my pajamas because I found a bag of candy canes from last Christmas and the idea of turning on the oven felt genuinely offensive. Then I remembered that brownies are basically melted butter and chocolate, and a box of brownie mix stared at me from the pantry. I compromised.
This christmas brownie recipe starts with a box mix and ends with crushed candy canes on top. You mix the brownie batter, bake it at 350°F for 25 to 30 minutes, cool it completely, then sprinkle on crushed candy canes and an optional white chocolate drizzle. These holiday fudgy brownies with mint make an easy holiday brownie recipe with peppermint frosting for Christmas parties, cookie exchanges, or a cozy movie night.
Why You’ll Love This Recipe
- Starts with a box mix: You do not need to measure flour or cocoa powder.
- One bowl, one pan: Fewer dishes leave more time for eating brownies.
- Kid-friendly: Children can crush candy canes in a zip-top bag.
- Budget-friendly: Box mix, eggs, oil, and candy canes create the brownies.
- Fudgy texture: A fudgy brownie mix creates rich, chewy squares.
Tools You’ll Need
Nothing fancy, I promise.
- 9×13 baking pan: Use the standard size for box brownies. An 8×8 pan creates thicker brownies that need more time.
- Mixing bowl: Use a large bowl to avoid splatters.
- Whisk or spoon: Whisk out lumps faster, though a sturdy spoon works.
- Measuring cups: Measure the oil and water accurately.
- Zip-top bag and rolling pin: Crush the candy canes. A food processor works too.
Ingredients
- 1 box brownie mix – I use a fudgy brownie mix. If you use cakey, the texture will be different but still good.
- 2 eggs – Room temperature eggs mix more smoothly. If you forget to take them out, just run them under warm water for a minute.
- 1/2 cup vegetable oil – Or melted butter. Butter adds flavor, oil adds moisture. I usually use oil.
- 1/4 cup water – Check your box mix for exact amounts. Some mixes call for different measurements.
- 1 cup crushed candy canes or peppermint candies – About 8-10 regular candy canes. Crush them finely, but leave a few bigger pieces for texture.
- 1/2 cup white chocolate chips – Optional, for melting and drizzling on top.
How To Make Peppermint Brownies
Preheat your oven according to the box mix directions. Usually 350°F. Line your pan with parchment paper or spray it with nonstick spray. I use parchment because it makes lifting the brownies out a breeze.
- Mix the brownie batter: In a large bowl, combine the brownie mix, eggs, oil, and water. Stir until just combined. Do not overmix, or the brownies will be tough. A few lumps are fine.
- Pour and bake: Pour the batter into the prepared pan and spread it evenly. Bake according to the box directions, usually 25-30 minutes. A toothpick inserted in the center should come out with a few moist crumbs. If it comes out clean, you might have overbaked them.
- Crush the candy canes: While the brownies bake, unwrap the candy canes and place them in a ziplock bag. Seal the bag and crush with a rolling pin or the back of a spoon. You want a mix of fine dust and small chunks. If you have a food processor, pulse a few times. Just do not turn it into powder.
- Cool and top: Let the brownies cool completely in the pan. This is the hard part. If you add the candy canes while the brownies are warm, they will melt into a sticky mess. Once cool, sprinkle the crushed candy canes evenly over the top. If you are using white chocolate, melt it in the microwave in 20-second intervals, then drizzle over the brownies.
- Cut and serve: Lift the brownies out using the parchment paper and cut into squares. A plastic knife works surprisingly well for clean cuts. Serve and enjoy!
♥ The Misfit Tips!
- Do not skip the cooling step: I once tried to rush it and sprinkled candy canes on warm brownies. They melted into a pink goo. It still tasted good, but it looked like a crime scene. Wait for room temperature.
- Use a mix you trust: I have tried off-brand brownie mixes and some are just not fudgy enough. My favorite is Ghirardelli or Betty Crocker. If you are feeling ambitious, you can make brownies from scratch, but the box is fine.
- Make them ahead: You can bake the brownies a day in advance and store them covered at room temperature. Add the crushed candy canes right before serving so they stay crunchy. If you add them too early, they get sticky.
Perfect Pairings
These go perfectly with a cold glass of milk or a hot cup of coffee.
- A cold glass of milk balances the chocolate and peppermint.
- Hot cocoa doubles the chocolate flavor.
- Vanilla ice cream contrasts warm brownies with cold cream.
- Peppermint tea offers a lighter, minty pairing.
How to Store
❤
- Fridge: Store the brownies in an airtight container for up to 5 days. The candy canes soften over time, so add them fresh if you want crunch.
- Freezer: Wrap individual brownies tightly in plastic wrap, then foil. Freeze them for up to 3 months. Thaw them at room temperature.
- Reheat: Microwave a brownie for 10 to 15 seconds if you like it warm. Do not overheat it because it becomes tough.
- Note: Crushed candy canes absorb moisture and become sticky. Add them right before serving for the best texture.
Peppermint Brownies
These peppermint brownies combine one box fudgy brownie mix, 2 eggs, 1/2 cup vegetable oil, 1/4 cup water, 1 cup crushed candy canes, and optional white chocolate chips. You bake the brownies at 350°F for 25 to 30 minutes, cool them completely, then add crushed candy canes and an optional white chocolate drizzle. Make these peppermint brownies for a Christmas party, cookie exchange, or holiday movie night when you need fudgy peppermint brownies for christmas.
Ingredients
Equipment
Method
- Preheat the Oven and Prepare the PanPreheat the oven according to the brownie mix package directions, usually 350°F (175°C). Line the baking pan with parchment paper or lightly coat it with nonstick cooking spray. Parchment paper makes it easier to lift the brownies out of the pan once they have cooled.
- Mix the Brownie BatterIn a large mixing bowl, combine the brownie mix, eggs, oil, and water according to the package instructions. Stir until the ingredients are just combined. Avoid overmixing, as this can make the brownies tough. A few small lumps in the batter are perfectly fine.
- Pour and BakePour the brownie batter into the prepared pan and spread it evenly. Bake according to the package directions, usually 25 to 30 minutes. Check for doneness by inserting a toothpick into the center. It should come out with a few moist crumbs attached. If it comes out completely clean, the brownies may be overbaked.
- Crush the Candy CanesWhile the brownies are baking, unwrap the candy canes and place them in a zip-top bag. Seal the bag and crush the candy using a rolling pin or the back of a spoon. Aim for a mixture of fine peppermint pieces and small chunks for a nice combination of flavor and crunch. If using a food processor, pulse just a few times to avoid turning the candy canes into powder.
- Cool and Add the ToppingsAllow the brownies to cool completely in the pan before adding the toppings. Sprinkle the crushed candy canes evenly over the surface. If using white chocolate, melt it in a microwave-safe bowl in 20-second intervals, stirring between each interval until smooth. Drizzle the melted white chocolate over the brownies for a festive finishing touch.
- Cut and Serve Once the toppings have set, lift the brownies out of the pan using the parchment paper. Cut them into squares with a sharp knife or a plastic knife for surprisingly clean edges.Serve and enjoy these festive peppermint brownies!