Description
One-bowl peppermint fudge brownies with glossy tops and candy cane crunch. Ready in about 40 minutes and perfect for gifting, potlucks, or cozy nights in. Tested twice; best texture at 32 minutes bake time.
Ingredients
Scale
- 1 cup (2 sticks / 226 g) unsalted butter, melted
- 1 ½ cups (300 g) granulated sugar
- ¾ cup (150 g) brown sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup (120 g) all-purpose flour
- 1 cup (85 g) unsweetened cocoa powder
- ½ tsp fine salt
- ½ cup (90 g) chocolate chips
- ½ cup (60 g) crushed candy canes or peppermint candies, divided
Instructions
- Mix wet ingredients. In a large bowl, whisk melted butter and both sugars until smooth. Add eggs and vanilla; whisk until glossy.
- Add dry ingredients. Sift in flour, cocoa, and salt. Fold just until combined. Stir in chocolate chips and half the crushed candy canes.
- Bake and top. Spread in a greased 9×13-inch (23×33 cm) pan. Bake at 350°F (175°C) for 30–35 minutes, until the center is set but still moist. Immediately sprinkle remaining candy canes on top. Cool fully, then slice.
Notes
Swaps: Use melted coconut oil or plant-based butter for dairy-free; 1:1 gluten-free flour blend for gluten-free. For shiny tops, whisk batter an extra minute after adding sugar. Add ½ tsp espresso powder to deepen chocolate flavor. Store airtight up to 5 days or freeze up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie (1/16 pan)
- Calories: 250
- Sugar: 24 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
Keywords: easy holiday brownies recipe, peppermint brownies, fudge brownies, Christmas dessert, one-bowl brownies, dairy-free option, festive chocolate brownies, candy cane brownies, holiday baking recipe