Candy Cane Fudge Brownies Recipe | The Nibble Webzine Of Food Adventures - The Nibble Webzine Of Food Adventures Candy Cane Fudge Brownies Recipe | The Nibble Webzine Of Food Adventures
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RECIPE: Candy Cane Fudge Brownies

Candy cane fudge brownies? Absolutely!

How can you resist this delicious recipe from Lauryn Cohen of

The recipe becomes “Peppermint Brownies” any time of the year: Just crush hard peppermint candies instead of candy canes.


  • 12 tablespoons unsalted butter, cut into 12 pieces
  • 6 ounces bittersweet chocolate, finely chopped
  • 1-1/4 cup sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1/4 teaspoon salt
  • 2/3 cup all purpose flour
  • 2-1/2 cups crushed candy canes
    For The Ganache

  • 1/2 cup heavy cream
  • 4 ounces semisweet chocolate, finely chopped
  • 2 tablespoons butter, room temperature, cut into 4 pieces

    1. CENTER a rack in the oven and preheat the oven to 325°F. Generously butter a 9×13-inch glass baking pan.

    [1] A minty, chocolatey Christmas treat: Candy Cane Fudge Brownies (photo © Bella Baker).

    [2] Ready, set, chop (photo © Luciana Borges | Squarespace).

    2. PLACE the butter in a microwave safe bowl; top with the chopped chocolate. Microwave for 45 seconds, then remove and stir vigorously with a whisk until the ingredients are just melted (you don’t want them to get so hot that the butter separates). Microwave for another 30 seconds, if needed to melt the chocolate completely.

    3. WHISK in the sugar. Whisk in the eggs one by one. Add the vanilla and peppermint extracts and whisk vigorously to bring the batter together and give it a shine. Gently stir in the salt and flour; stir only until incorporated. Switch to a rubber spatula and fold in 2 cups of the candy cane pieces. Scrape the batter into the pan and smooth the top with the rubber spatula.

    4. BAKE the brownies for 30 to 33 minutes, or until the top is dull and a thin knife inserted into the center comes out clean. (The tip of the knife may be a touch streaky.) Transfer the pan to a rack and cool to room temperature.

    5. MAKE the ganache while the brownies are cooling. Place the chopped chocolate in a medium bowl. Bring the heavy cream to a boil. Once it has reached boiling, pour half the heavy cream over the chopped chocolate. Let sit for 30 seconds, then gently stir the chocolate and cream together with a rubber spatula, using a figure eight motion. Pour the remaining heavy cream over the chocolate and continue to gently stir. Add the butter, one piece at a time, until the ingredients are fully incorporated and the ganache is smooth and glossy.

    6. POUR the ganache over brownies and smooth with a rubber spatula to completely cover top of brownies. Sprinkle the remaining 1/2 cup of crushed candy canes on top of ganache.

    7. REFRIGERATE the brownies for one hour until ganache has set, before cutting into squares.

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