Festive Candy Cane Brownie 7 Secrets to Perfect Holiday Bites

Tired of dry, flavorless brownies that crumble apart or holiday desserts that look impressive but taste disappointing? Festive Candy Cane Brownie Bites are here to save your holiday season with fudgy, rich chocolate brownie perfection topped with creamy peppermint frosting and crushed candy canes. These bite-sized beauties deliver bakery quality results without the stress.

Hi there, I’m Simon, and I’m on a flavorful journey to make cooking and baking feel exciting, easy, and meaningful. Growing up in America with my grandmother teaching me kitchen secrets, I learned that the best treats come from the heart. These Festive Candy Cane Brownie Bites were actually Megan Carter’s brainchild my pastry genius who can transform simple ingredients into desserts that make people close their eyes with happiness. After weeks of testing (and yes, plenty of tasting), we perfected this recipe with help from Jackson Reed, who surprisingly contributed the secret to achieving that perfect fudgy texture, and Olivia Brooks, who styled these beauties into Instagram-worthy masterpieces.

This recipe promises incredibly fudgy, never-dry brownies with a delicate peppermint twist that screams holiday cheer without overwhelming your taste buds. Whether you’re baking for Christmas cookie exchanges, holiday parties, gift boxes, or just treating your family, these brownie bites deliver consistent, crowd-pleasing results every single time. In this comprehensive guide, you’ll discover how to select the best chocolate, master the perfect fudgy texture, create stunning peppermint decorations, avoid common brownie mistakes, and get answers to all your holiday baking questions.

Why This Festive Candy Cane Brownie Recipe Works

These Festive Candy Cane Brownie Bites aren’t just another holiday dessert they’re a carefully crafted balance of rich chocolate and refreshing peppermint that delivers consistent, foolproof results:

• Uses affordable, easy-to-find ingredients: Quality cocoa powder, basic pantry staples, and candy canes from any grocery store
• Prep in 15 minutes, bake in 25: Minimal hands-on time means you can make multiple batches without stress
• Perfect for holidays or any celebration: Christmas parties, winter gatherings, cookie exchanges, or just because
• Bite-sized portions: Pre-portioned servings eliminate cutting and serving hassles while looking elegant
• Make-ahead friendly: Bake days in advance and frost the day of, or freeze for up to 3 months
• Customizable decorations: Simple enough for beginners, impressive enough for experienced bakers
• Naturally festive: Red and white candy cane colors create instant holiday appeal without food coloring

Choosing the Right Chocolate for Festive Candy Cane Brownie Bites

The foundation of exceptional Festive Candy Cane Brownie Bites is selecting high-quality chocolate and cocoa that deliver rich, deep flavor. Let me guide you through making the best choices.

Best Chocolate Types for This Festive Candy Cane Brownie Recipe

Dutch-Process Cocoa Powder (Megan’s Top Pick): Dutch-process cocoa has been treated with an alkalizing agent, creating a darker color, smoother flavor, and less acidic taste. It produces ultra-fudgy brownies with a deep chocolate flavor that pairs beautifully with peppermint. Brands like Droste, Valrhona, or Ghirardelli work wonderfully.

Natural Cocoa Powder: Natural cocoa powder is more acidic and has a fruitier, more intense chocolate flavor. While it works in this recipe, the brownies will have a slightly lighter color and more pronounced chocolate tang. If using natural cocoa, the recipe works perfectly without adjustment.

Semi-Sweet Chocolate Chips: Quality chocolate chips add texture and extra richness. Use brands like Ghirardelli, Guittard, or Enjoy Life (dairy-free option). Avoid cheap chocolate chips that contain too much wax—they don’t melt properly and affect texture.

Dark Chocolate Bars (For Premium Results): Chopped dark chocolate (60-70% cacao) creates the most luxurious, intense brownies. Brands like Lindt, Green & Black’s, or Trader Joe’s Pound Plus offer excellent quality at reasonable prices.

Buying Tips for Your Festive Candy Cane Brownie Ingredients

• Check cocoa powder freshness: Cocoa should smell intensely chocolate-y, not dusty or bland
• Read chocolate labels: Look for cocoa butter as the fat source, not palm oil or other vegetable oils
• Buy quality candy canes: Choose ones with visible peppermint oil ingredients, not just artificial flavoring
• Check expiration dates: Old baking powder or baking soda won’t provide proper rise
• Choose real vanilla extract: Imitation vanilla has a harsh, chemical taste that affects delicate flavors
• Buy European butter: Higher fat content (82-84%) creates richer, more tender brownies

Substitutions for Festive Candy Cane Brownie Bites

• Cocoa powder: Swap Dutch-process and natural cocoa 1:1, though color and flavor will vary slightly
• Chocolate chips: Replace semi-sweet with dark, milk, or white chocolate chips depending on preference
• Butter: Use coconut oil (melted) for dairy-free brownies, maintaining the same measurement
• All-purpose flour: Substitute with gluten-free 1:1 baking flour for gluten-free brownies
• Candy canes: Use peppermint extract (1/2 teaspoon) if candy canes aren’t available, though you’ll miss the crunch
• Granulated sugar: Replace up to half with brown sugar for chewier, more caramel-flavored brownies

Ingredients & Prep for Festive Candy Cane Brownie Bites

Brownie Prep Essentials for Festive Candy Cane Brownie Bites

Pan Preparation:

• Use a mini muffin tin (24-count) for perfect bite-sized portions
• Spray generously with non-stick baking spray OR line with mini cupcake liners
• For easier removal, consider silicone mini muffin pans
• Avoid butter-only greasing brownies may stick

Ingredient Temperature:

• Bring eggs to room temperature (30 minutes on counter) for better emulsification
• Melt butter and let it cool slightly too hot will cook the eggs prematurely
• Room temperature ingredients create smoother, more uniform batter

Measuring Techniques:

• Spoon cocoa powder into measuring cups and level off—don’t pack it down
• Use the scoop-and-level method for flour to avoid dense brownies
• Measure chocolate chips by weight if possible for accuracy

Ingredients for Festive Candy Cane Brownie Bites

For the Brownies:

• 1/2 cup (1 stick) unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon peppermint extract
• 1/3 cup Dutch-process cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 cup semi-sweet chocolate chips

For the Peppermint Frosting:

• 1/2 cup (1 stick) unsalted butter, softened
• 2 cups powdered sugar, sifted
• 2-3 tablespoons heavy cream or milk
• 1/2 teaspoon peppermint extract
• Pinch of salt
• 2-3 drops red food coloring (optional, for pink frosting)

For the Topping:

• 6-8 candy canes, crushed
• Additional mini chocolate chips (optional)
• White chocolate drizzle (optional)

Pantry Staples:

• High-quality cocoa powder (Dutch-process preferred)
• Pure vanilla extract (not imitation)
• Peppermint extract (start with less it’s potent!)
• Fine sea salt or table salt
• Fresh baking powder (check expiration date)

Making the Perfect Candy Cane Topping

Crushing Candy Canes:

1. Keep candy canes in their wrappers or place in a sealed plastic bag
2. Use a rolling pin or meat mallet to crush into small pieces
3. For fine powder, use a food processor with short pulses
4. For varied texture, mix fine powder with small chunks
5. Crush just before using to prevent moisture absorption and stickiness

Step-by-Step Baking Instructions for Festive Candy Cane Brownie Bites

Pre-Baking Prep for Festive Candy Cane Brownie Bites

1. Preheat your oven: Set to 350°F (175°C) and position rack in the center
2. Prepare mini muffin tin: Spray 24 mini muffin cups with non-stick spray or line with paper liners
3. Set up mise en place: Measure all ingredients and arrange in order of use
4. Melt butter: Microwave in 30-second intervals, stirring between, until completely melted and smooth
5. Bring eggs to room temperature: Place in warm water for 5-10 minutes if forgotten
6. Sift dry ingredients: Sift together cocoa powder, flour, salt, and baking powder to remove lumps
7. Crush candy canes: Prepare topping so it’s ready when brownies come out of the oven

Baking Method for Festive Candy Cane Brownie Bites

Step 1: Mix the Wet Ingredients (3 minutes)

• In a large mixing bowl, whisk together melted butter and granulated sugar until well combined
• The mixture should look grainy and slightly glossy
• Add eggs one at a time, whisking vigorously after each addition until smooth
• Whisk in vanilla extract and peppermint extract the batter should be glossy and emulsified

Step 2: Incorporate Dry Ingredients (2 minutes)

• Add the sifted cocoa powder, flour, salt, and baking powder to the wet mixture
• Gently fold together using a rubber spatula don’t overmix!
• Mix just until no dry streaks remain (some small lumps are okay)
• Overmixing develops gluten and creates cakey, not fudgy, brownies

Step 3: Add Chocolate Chips (1 minute)

• Fold in semi-sweet chocolate chips until evenly distributed
• Reserve a small handful to press into tops before baking (optional)
• The batter should be thick, glossy, and smell intensely chocolatey

Step 4: Fill Muffin Cups (3 minutes)

• Use a small cookie scoop (1 tablespoon size) or two spoons to portion batter
• Fill each mini muffin cup about 2/3 full they’ll rise slightly
• Tap the pan gently on the counter to release air bubbles
• If desired, press 2-3 chocolate chips into the top of each brownie bite

Step 5: Bake to Perfection (22-25 minutes)

• Bake for 22-25 minutes, rotating pan halfway through for even baking
• Watch carefully overbaking is the #1 cause of dry brownies
• They’re done when edges are set and tops look dry with a slight crack
• A toothpick inserted in the center should come out with moist crumbs, not wet batter

Step 6: Cool Completely (30 minutes)

• Remove from oven and let cool in the pan for 10 minutes
• Run a butter knife around edges if needed, then gently remove to a wire rack
• Cool completely before frosting warm brownies will melt the frosting
• Resist the urge to eat them immediately (I know, it’s hard!)

Making the Peppermint Frosting for Festive Candy Cane Brownie Bites

Step 1: Cream the Butter (2 minutes)

• Beat softened butter in a stand mixer or with hand mixer on medium-high speed
• Beat for 2-3 minutes until light, fluffy, and pale in color
• Scrape down bowl sides to ensure even mixing

Step 2: Add Sugar and Flavor (3 minutes)

• Add powdered sugar 1/2 cup at a time, beating on low speed to prevent sugar clouds
• Once incorporated, increase speed to medium-high and beat for 2 minutes
• Add peppermint extract and pinch of salt
• Add 2 tablespoons heavy cream and beat until fluffy

Step 3: Adjust Consistency (1 minute)

• Frosting should be thick but pipeable
• Too thick? Add more cream, 1 teaspoon at a time
• Too thin? Add more powdered sugar, 1/4 cup at a time
• For pink frosting, add 2-3 drops red food coloring and mix until desired shade

Step 4: Frost the Brownies (5 minutes)

• Transfer frosting to a piping bag fitted with a star tip (or use a zip-top bag with corner cut off)
• Pipe a small swirl of frosting on top of each cooled brownie bite
• Alternatively, spread frosting with a small offset spatula for a rustic look
• Immediately sprinkle crushed candy canes over frosting before it sets

Doneness Check for Festive Candy Cane Brownie Bites

Perfect Festive Candy Cane Brownie Bites have specific visual and textural cues:

• Toothpick test: Insert a toothpick in the center it should come out with moist crumbs, not liquid batter
• Edge check: Edges should be set and pulling slightly away from the pan
• Surface appearance: Tops should look dry with slight cracking, but centers shouldn’t be completely firm
• Internal temperature: 190-200°F if using an instant-read thermometer (Megan’s pro tip)
• Jiggle test: Brownies should barely jiggle when pan is gently shaken

Important: Brownies continue cooking from residual heat after removal from oven. Slightly underbaking ensures fudgy texture.

Cooling and Setting for Festive Candy Cane Brownie Bites

Initial Cooling (10 minutes in pan):

• Leave brownies in the mini muffin tin immediately after baking
• This allows them to set without falling apart
• Steam escapes during this time, preventing sogginess

Complete Cooling (20-30 minutes):

• Transfer to a wire cooling rack for air circulation
• Cool completely before frosting this typically takes 30 minutes to 1 hour
• Warm brownies will melt buttercream frosting and cause it to slide off

Frosting Set Time (15-30 minutes):

• Once frosted and topped with candy canes, let them sit at room temperature
• Frosting will form a slight crust, making them easier to stack and transport
• For faster setting, refrigerate for 15 minutes

Pro Tips for Perfect Festive Candy Cane Brownie Bites

Avoiding Dry or Cakey Brownies with Festive Candy Cane Brownie Bites

Don’t Overbake: This is the most common mistake. Set a timer for 22 minutes and check every 2 minutes after. Brownies should look slightly underdone they’ll finish cooking as they cool.

Don’t Overmix the Batter: Once you add flour and cocoa, mix just until combined. Overmixing develops gluten, creating tough, cakey brownies instead of fudgy ones.

Use Enough Fat: Don’t reduce the butter it’s essential for fudgy texture. If making healthier brownies, use the full amount of fat from an alternative source like coconut oil.

Proper Measurements: Too much flour creates dry brownies. Always use the scoop-and-level method, never pack flour into measuring cups.

Quality Cocoa: Old, low-quality cocoa powder produces bland, dry brownies. Invest in good Dutch-process cocoa for best results.

Room Temperature Eggs: Cold eggs don’t emulsify properly with melted butter, creating an inconsistent texture.

Tool Recommendations for Festive Candy Cane Brownie Bites

Essential Tools:

• Mini muffin tin (24-count): Wilton or USA Pan brands are excellent
• Whisk and rubber spatula: For mixing batter without overmixing
• Small cookie scoop (1 tablespoon size): Ensures uniform portions
• Stand mixer or hand mixer: Makes fluffy frosting effortless
• Instant-read thermometer: Takes guesswork out of doneness (optional but helpful)
• Piping bag and star tip: Creates professional-looking frosting swirls

Nice-to-Have Tools:

• Offset spatula: For spreading frosting smoothly
• Silicone mini muffin pan: Non-stick and brownies pop out easily
• Food processor: For crushing candy canes uniformly
• Wire cooling rack: Allows air circulation for faster, even cooling

Storage & Reheating Your Festive Candy Cane Brownie Bites

Room Temperature Storage:

• Store unfrosted brownies in an airtight container for up to 4 days
• Keep frosted brownies in a single layer in a container for up to 3 days
• Don’t stack frosted brownies without parchment paper between layers
• Store away from strong-smelling foods—brownies absorb odors

Refrigerator Storage:

• Frosted brownies can be refrigerated for up to 5 days
• Bring to room temperature 30 minutes before serving for best flavor
• Condensation can make candy cane topping sticky store in airtight containers

Freezing:

• Unfrosted brownies: Freeze in airtight container or freezer bags for up to 3 months
• Frosted brownies: Flash-freeze on a baking sheet, then transfer to containers for up to 2 months
• Thawing: Defrost overnight in refrigerator or 2 hours at room temperature
• Pro tip: Freeze unfrosted and add fresh frosting and candy canes after thawing

Reheating (Optional):

• Microwave unfrosted brownies for 10-15 seconds for warm, gooey texture
• Don’t microwave frosted brownies the frosting will melt
• For party serving, warm unfrosted brownies and frost just before serving

Flavor Variations for Festive Candy Cane Brownie Bites

Double Chocolate Peppermint Festive Candy Cane Brownie Bites

Transform these into ultra-decadent double chocolate versions:

• Add 1/4 cup additional chocolate chips to the batter
• Use chocolate buttercream frosting instead of vanilla-peppermint
• Drizzle with melted white chocolate before adding candy canes
• Top with chocolate shavings in addition to candy cane pieces
• Use mint chocolate chips instead of regular semi-sweet
• Add 1 tablespoon espresso powder to intensify chocolate flavor

White Chocolate Peppermint Festive Candy Cane Brownie Bites

Create a softer, sweeter variation:

• Replace semi-sweet chocolate chips with white chocolate chips
• Use white chocolate buttercream frosting (add melted white chocolate to frosting)
• Reduce peppermint extract slightly as it can overpower white chocolate
• Top with crushed peppermint bark instead of candy canes
• Add vanilla bean paste for extra vanilla flavor
• Drizzle with melted dark chocolate for contrast

Vegan Festive Candy Cane Brownie Bites

Make these completely plant-based:

• Replace butter with coconut oil or vegan butter
• Use flax eggs (2 tablespoons ground flaxseed + 5 tablespoons water, let sit 5 minutes)
• Ensure chocolate chips are dairy-free (Enjoy Life brand)
• Make vegan buttercream with vegan butter and plant-based milk
• Verify candy canes don’t contain gelatin (most don’t, but check)
• Results are slightly less fudgy but still delicious

Gluten-Free Festive Candy Cane Brownie Bites

Perfect for gluten-sensitive guests:

• Replace all-purpose flour with 1:1 gluten-free baking flour (Bob’s Red Mill or King Arthur)
• Add 1/4 teaspoon xanthan gum if your blend doesn’t contain it
• Verify all ingredients are certified gluten-free
• Texture is nearly identical to regular brownies
• May need 1-2 minutes additional baking time

Salted Caramel Peppermint Festive Candy Cane Brownie Bites

Add gourmet complexity:

• Swirl 2 tablespoons caramel sauce into batter before baking
• Top frosted brownies with a small drizzle of salted caramel
• Sprinkle with flaky sea salt in addition to candy canes
• Use half white chocolate and half caramel chips in the batter
• The sweet-salty-minty combination is extraordinary

Festive Candy Cane Brownie Variation Comparison Table

Serving Suggestions for Festive Candy Cane Brownie Bites

These Festive Candy Cane Brownie Bites are versatile enough for any holiday occasion:

Perfect Pairings:

• Hot beverages: Hot chocolate with marshmallows, peppermint mochas, chai lattes, or coffee
• Cold drinks: Peppermint milkshakes, vanilla ice cream floats, cold milk
• Ice cream: Vanilla, peppermint stick, or chocolate ice cream
• Fresh fruit: Strawberries, raspberries, or orange slices provide refreshing contrast
• Whipped cream: A dollop on the side enhances the minty flavor

Presentation Ideas:

• Cookie exchange: Arrange in clear cellophane bags tied with red ribbon
• Dessert platters: Mix with sugar cookies, fudge, and other holiday treats
• Tiered stands: Create an elegant display on cake stands
• Gift boxes: Layer in decorative boxes with parchment paper between layers
• Party buffets: Serve on festive platters with candy cane decorations scattered around

Occasion Suggestions:

• Christmas parties: Perfect bite-sized dessert that doesn’t require plates
• Cookie exchanges: Stand out with something different from traditional cookies
• Office parties: Easy to transport and serve without utensils
• Teacher gifts: Package beautifully for thoughtful, homemade gifts
• New Year’s Eve: Festive but not overly Christmas-themed
• Winter birthdays: Holiday-themed without being cookie-cutter

Beverage Pairings:

• Coffee drinks: Pair with peppermint mochas, vanilla lattes, or Irish coffee
• Hot chocolate: Classic pairing the chocolate and mint complement perfectly
• Dessert beverages: Serve with eggnog, hot cider, or mulled drinks
• Milk alternatives: Almond milk, oat milk, or regular cold milk
• Tea: Peppermint tea creates a double-mint experience; Earl Grey offers contrast

FAQs About Festive Candy Cane Brownie Bites

Can I make Festive Candy Cane Brownie Bites ahead of time?

Yes! These brownies are perfect for advance preparation. Bake the brownies up to 3 days ahead and store unfrosted in an airtight container at room temperature. Make the frosting 1-2 days ahead and refrigerate (bring to room temperature and re-whip before using). Frost and decorate up to 24 hours before serving and store in the refrigerator. For maximum freshness, frost the morning of your event.

Why are my Festive Candy Cane Brownie Bites dry and cakey instead of fudgy?

Dry brownies usually result from overbaking or overmixing. Check your brownies at 22 minutes—they should look slightly underdone in the center. Remember they continue cooking as they cool. Also, don’t overmix once you add the flour; mix just until no dry streaks remain. Using too much flour (from packing the measuring cup) also creates dry, cakey texture.

How do I prevent the frosting from melting on my Festive Candy Cane Brownie Bites?

Always let brownies cool completely before frosting this typically takes 45 minutes to 1 hour. If brownies are even slightly warm, the heat will melt buttercream. Once frosted, refrigerate for 15-30 minutes to set the frosting, then bring to room temperature for serving. If your kitchen is very warm, keep frosted brownies refrigerated until 15 minutes before serving.

Can I use peppermint extract instead of candy canes in Festive Candy Cane Brownie Bites?

Yes, but you’ll lose the festive crunch and visual appeal. If candy canes aren’t available, increase peppermint extract to 1/2 teaspoon in the brownies and 3/4 teaspoon in the frosting for stronger mint flavor. You can substitute crushed peppermint candies, mint Oreos (crushed), or even chocolate-covered peppermint patties (chopped) for the topping.

How long do Festive Candy Cane Brownie Bites stay fresh?

Unfrosted brownies stay fresh for 4-5 days at room temperature in an airtight container. Frosted brownies last 3 days at room temperature or 5 days refrigerated. The candy cane topping can become sticky in humid environments, so if you notice this, add fresh crushed candy canes just before serving. For longest storage, freeze unfrosted brownies for up to 3 months.

Can I make these in a regular pan instead of mini muffin tins?

Absolutely! Use an 8×8-inch square pan lined with parchment paper. Increase baking time to 28-35 minutes, checking with a toothpick. Let cool completely, then cut into small squares (about 1.5 inches). Top each square with a dollop of frosting and crushed candy canes. You’ll get about 25-30 small brownie bites.

Are Festive Candy Cane Brownie Bites safe for pregnant women?

Yes, when prepared properly. Ensure eggs are fresh and fully incorporated into the batter, which gets baked to a safe temperature (brownies reach over 190°F internally). Avoid raw batter due to raw eggs and flour. All ingredients are pregnancy-safe. However, pregnant women should monitor peppermint consumption while small amounts in desserts are fine, excessive peppermint can cause heartburn in some individuals.

What’s the best way to crush candy canes for Festive Candy Cane Brownie Bites?

Keep candy canes in their plastic wrappers or place unwrapped ones in a sealed zip-top bag. Use a rolling pin or meat mallet to crush into desired consistency. For very fine powder, unwrap candy canes and pulse in a food processor. For varied texture (Olivia’s favorite), create a mix of fine powder and small chunks. Crush just before using crushed candy canes absorb moisture and become sticky if stored.

Can I make Festive Candy Cane Brownie Bites without eggs?

Yes! Use flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg, let sit 5 minutes) or commercial egg replacer following package directions. You can also use 1/4 cup unsweetened applesauce per egg, though brownies will be slightly more cake-like. For best fudgy texture, flax eggs work better than applesauce in this recipe.

Why do my candy cane toppings turn sticky on Festive Candy Cane Brownie Bites?

Crushed candy canes absorb moisture from the air, especially in humid environments. To prevent this, add candy cane topping just before serving (within 2-4 hours). Store extra crushed candy canes in an airtight container with a silica gel packet. Alternatively, use white chocolate bark with peppermint pieces mixed in it stays crisp longer and doesn’t get sticky.

Conclusion

Preheat your oven and make these Festive Candy Cane Brownie Bites tonight! Whether you’re preparing for holiday parties, gift-giving, or simply treating your family to something special, these fudgy, peppermint-topped brownies deliver bakery-quality results with home-baked heart. The combination of rich chocolate, refreshing mint, and festive candy cane crunch creates an irresistible treat that’s become a holiday tradition in thousands of homes.

Festive Candy Cane Brownie 7 Secrets to Perfect Holiday Bites

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• Author: Simon
• Total Time: 40
• Yield: 24 1x
• Diet: Vegetarian

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Description

These Festive Candy Cane Brownie Bites are the ultimate holiday dessert—fudgy, rich chocolate brownies topped with creamy peppermint buttercream frosting and crushed candy canes. Bite-sized, bakery-quality treats that are perfect for Christmas parties, cookie exchanges, or gift-giving. Ready in under an hour with foolproof instructions that guarantee fudgy, never-dry results every time!

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Ingredients

Scale 1x2x3x

For the Brownies:

1/2 cup (1 stick) unsalted butter, melted

1 cup granulated sugar

2 large eggs, room temperature

1 teaspoon pure vanilla extract

1/4 teaspoon peppermint extract

1/3 cup Dutch-process cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder

1/2 cup semi-sweet chocolate chips

For the Peppermint Frosting:

1/2 cup (1 stick) unsalted butter, softened

2 cups powdered sugar, sifted

2–3 tablespoons heavy cream or milk

1/2 teaspoon peppermint extract

Pinch of salt

2–3 drops red food coloring (optional)

For the Topping:

6–8 candy canes, crushed

Additional mini chocolate chips (optional)

White chocolate for drizzling (optional)

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Instructions

1. Preheat oven to 350°F (175°C). Spray a 24-count mini muffin tin generously with non-stick baking spray or line with mini paper liners.

2. In a large mixing bowl, whisk together melted butter and granulated sugar until well combined and slightly glossy.

3. Add eggs one at a time, whisking vigorously after each addition until smooth and emulsified. Whisk in vanilla extract and peppermint extract.

4. Sift together cocoa powder, flour, salt, and baking powder. Add to the wet mixture and gently fold with a rubber spatula just until no dry streaks remain. Don’t overmix.

5. Fold in semi-sweet chocolate chips until evenly distributed throughout the batter.

6. Using a small cookie scoop (1 tablespoon size), fill each mini muffin cup about 2/3 full. Tap pan gently on counter to release air bubbles.

7. Bake for 22-25 minutes, rotating pan halfway through, until edges are set and a toothpick inserted in the center comes out with moist crumbs (not wet batter).

8. Let brownies cool in the pan for 10 minutes, then carefully remove to a wire cooling rack. Cool completely before frosting (about 45 minutes to 1 hour).

9. Make the frosting: Beat softened butter with a mixer on medium-high speed for 2-3 minutes until light and fluffy.

10. Add powdered sugar 1/2 cup at a time, beating on low speed until incorporated, then increase to medium-high and beat for 2 minutes. Add peppermint extract, salt, and 2 tablespoons heavy cream. Beat until fluffy and smooth. Adjust consistency with additional cream if needed.

11. Transfer frosting to a piping bag fitted with a star tip. Pipe a swirl of frosting on top of each cooled brownie bite.

12. While frosting is still soft, immediately sprinkle crushed candy canes over each brownie bite. Let set at room temperature for 15-30 minutes before serving.

Notes

Don’t overbake! Brownies should look slightly underdone in the center—they’ll continue cooking as they cool. This ensures fudgy texture.

Bring eggs to room temperature for better emulsification and smoother batter.

Mix the batter just until combined after adding flour—overmixing creates cakey, not fudgy, brownies.

Let brownies cool completely before frosting or the buttercream will melt.

Crush candy canes just before using to prevent them from becoming sticky.

Store unfrosted brownies at room temperature for up to 4 days, or frosted brownies for up to 3 days.

Freeze unfrosted brownies for up to 3 months. Thaw and frost fresh for best results.

For easier removal, use silicone mini muffin pans or line with paper liners.

If making in an 8×8-inch pan instead, increase baking time to 28-35 minutes.

Natural cocoa powder works too, but Dutch-process creates deeper color and smoother flavor.

• Prep Time: 15
• Cook Time: 25
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1
• Calories: 145
• Sugar: 16g
• Sodium: 45mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg

Keywords: candy cane brownies, peppermint brownies, Christmas brownies, holiday dessert, festive brownie bites, mini brownies