Fudgy Brownies with Candy Cane Frosting

Fudgy Brownies with Candy Cane Frosting | Roxanashomebaking.com

Do you know what day is today?

I know it’s Thursday, but it’s the first Thursday from the 12 weeks of Christmas Treats Blog Hop, started by Brenda of Meal Planning Magic . If you’d like to join us, a handful of bloggers, please visit Brenda’s blog for details.

12 weeks to Christmas

I remember seeing the blog hope last year and wanted to join but by the time I get myself together Christmas was few days away and the blog hop was over.

This year I jumped with joy when I heard Brenda is going to host it again.

Starting today, for the next 12 weeks I’ll do my best to bring you a Christmas treat.

Like these Fudgy Brownies with Candy Cane Frosting I made few days ago for a play-date.

Fudgy Brownies with Candy Cane Frosting | roxanashomebaking.com

I think coming up with a candy cane treat in September was as challenging as taking pictures of it. Somehow I could not get rid of the blueish/grayish hues in the photos.

But don’t let that stop you, these Fudgy Brownies with Candy Cane Frosting are so amazing they were almost all gone before I had a change to do a photo-session.

I adapted the recipe from Better Homes and Gardens The ultimate Cookie Book.

Fudgy Brownies with Candy Cane Frosting | Roxanashomebaking.com

For the fudgy brownie I used the 4 egg whites I had leftover from the ricotta tart I shared the other day instead of 2 eggs, but you can use whole eggs if you prefer.

I used semi-sweet chocolate and reduced the sugar quantity by 1/4 cup. If you are using bittersweet chocolate you can go ahead and add the extra 1/4 cup of sugar.

For a richer chocolate taste I substituted some flour with cocoa powder.

For the  frosting I used half and half all the way, added few drops of peppermint extract, mixed some red coloring in and sprinkled some crushed candy cane on top. 

Fudgy Brownies with Candy Cane Frosting

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes

Yield: one 13X9 baking pan

Fudgy Brownies with Candy Cane Frosting

Rich chocolate-y brownie topped with peppermint flavored candy cane frosting


  • 1 cup (226 grams) butter
  • 4 oz (113 grams) semisweet chocolate
  • 2 eggs
  • 4 egg whites
  • 1 3/4 cup (350 grams) sugar
  • 1 tsp vanilla
  • 3/4 cup (90 grams) all purpose flour
  • 1/4 cup (20 grams) cocoa powder
  • 1/2 cup (113 grams) room temperature butter
  • 1/2 cup (120 ml) half-and-half
  • 4 cups (480 grams) powder sugar
  • few drops peppermint extract
  • crusted candy-cane


  1. Preheat the oven to 350F.
  2. Line a 13X9 baking pan with parchment paper (do not skip this step of you can't remove the brownies from the pan).
  3. In a medium saucepan melt the butter and chocolate. When melted pour it into the mixing bowl and with the paddle attachment on, stir on high speed for 3 minutes.
  4. Add the sugar and mix for 3 more minutes at high speed. By now the mixture should not be hot anymore. if it is still hot stir some more until warn to the touch.
  5. Add the eggs and egg whites and mix until combined.
  6. Add the vanilla extract and slowly add the flour and cocoa powder.
  7. Pour the mixture into the prepared pan and bake for 30 minutes.
  8. Leave to cool completely.
  9. In a mixing bowl add the butter and half and half. With the whisk attachment on whip for 3 minutes.
  10. Slowly add the powder sugar, 1/2 cup at a time, scraping the sides of the bowl after each addition.
  11. In the end add the peppermint extract.
  12. Spoon 3/4 of the frosting on top of the brownie.
  13. Add 1-2 drops (depending on how red/pink you like) of red food coloring to the remaining frosting, mix well and with a wooden skewer swirl it in the white frosting.
  14. Sprinkle some crushed candy cane on top.
  15. Cut into bars and enjoy!
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Fudgy Brownies with Candy Cane Frosting | Roxanashomebaking.com

Sending love your way,


Linking this recipe to  my  friend Joan’s  Thursday’s treasures party.

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    Hello! My name is Roxana and I'm a self-taught baker, wanna-be photographer and the writer behind Roxana's Home Baking, where I share original and adapted scratch recipes. 

Here you'll find no fuss, no hassle easy recipes with ingredients you most likely already have in your kitchen.  Read more ....


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  1. says

    Oooh, so excited that the 12 weeks of Christmas treats is here! I love this time of year. :) Your brownies look fantastic — love the chocolate + mint pairing!

  2. says

    Even though I’m part of this hop, I didn’t even think to look for candy canes this early. I guess the stores are selling them to be ready for people like us. :) This is a great treat and a beautiful picture.

  3. RavieNomNoms says

    AHHHH!!! Those look soooo good! I have to so I was a little surprised to see Christmas-y stuff, but I do love me some holiday treats. YUM!

  4. Paula @ Vintage Kitchen says

    I´m amazed you found candy cane so early. I love chocolate and mint. These are wonderful treats, and the idea of half and half for the frosting is great!

  5. Ashley @ Kitchen Meets Girl says

    I love peppermint for the holidays. This sounds like a great recipe–thanks for sharing! Looking forward to sharing more recipes with you over the next 11 weeks!

  6. @CosiTanFoodie says

    I made a similar brownie w cream cheese frosting w oil of peppermint for a party. They were scarffed up. Definitely a great Christmas treat.

  7. says

    Peppermint and chocolate is one of those great combos right up there with chocolate and peanut butter—both some of my favorites! These look delicious. I buy candy canes at the end of the holiday season on clearance so I can crush them and have them for recipes like this. Glad you’re part of the hop this year!

  8. Miguel says

    I love your recipes … I use the translator and not get in ingredients section of meaning (120 ml) half-and-half …. is cream cheese, white chocolate???
    I could help I would appreciate.
    thank you very much

    • says

      Hi Miguel,
      Half-and-half is a mixture of heavy cream and milk. You can use 60 ml whole milk and 60 ml heavy cream if you don’t have half-and-half.


      • Miguel says

        Roxana Thank you so much for the quick response …. you are very kind.
        I love recipes and secure susu soon put some into practice.

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