Candy Cane Brownie Bites – Peppermint Holiday Desserts

If you’re building a dessert tray this holiday season, these Candy Cane Brownie Bites deserve a place right in the center.

They’re compact, but they hold their own. Each one combines a fudgy base with peppermint frosting and a gentle crunch of crushed candy cane. It’s not just another peppermint brownies recipe. This one brings bite-sized satisfaction that works as both a sweet treat and a decorative element on festive dessert platters.

You’ll walk away from this post knowing exactly how to get a clean crumb, a smooth frosting swirl, and a peppermint finish that stays crisp. You’ll also learn how each ingredient works together to deliver that soft chew with a cool finish and how a few small swaps can change the outcome.

Chocolate, Sugar, and Peppermint

I chose unsalted butter over oil for one reason: it builds structure. Melted butter gives the brownie its base chew. The cocoa powder adds depth, while mini chocolate chips (optional but helpful) reinforce the chocolate note with pockets of richness.

Brown sugar isn’t there for color. It’s a moisture keeper. When combined with granulated sugar, the result is dense without being heavy. It’s a balance I’ve tested across several holiday desserts.

The peppermint frosting uses butter again, but this time it stays soft. It whips with powdered sugar and a few drops of cream, giving it the right hold for piping. Peppermint extract brings clarity to the flavor—it needs very little to stand out.

I’ve added a few drops of red food coloring before. A soft blush pink creates contrast with the candy cane topping and keeps the dessert visually clean, especially on white platters.

If you’re making other sweets trays this year, these Mini Christmas Cakes offer another individually portioned option that pairs beautifully with the freshness of peppermint.

Batter Texture Matters More Than You Think

This batter starts glossy but thickens quickly. That’s exactly what you want. Overmixing dulls the finish and tightens the crumb.

The baking time might feel short, but that’s the key to keeping the center fudgy. I remove them when the edges are set but the toothpick still catches moist crumbs. They’ll firm slightly while cooling, so don’t wait for a dry center.

I’ve tested this with both natural and Dutch-process cocoa. The natural version gives a more traditional brownie finish with a tangy note. Dutch-process turns the flavor deeper and the color darker. For this recipe, I stick with natural cocoa powder because it stands up well against the sharp peppermint.

If you’re leaning toward a full-size option, the Candy Cane Cake brings those same peppermint notes in layered form.

Brownie vs. Frosting Proportions

Frosting matters, but it shouldn’t overpower. These bites are small, so the swirl has to work hard. The butter-to-sugar ratio in the peppermint frosting creates volume without tasting like powdered sugar.

You’ll want the frosting to hold its shape but spread slightly after piping. That gives the crushed candy cane topping a place to stick. Too stiff, and it flakes off. Too soft, and it melts into the crumb.

A small note from my own kitchen: I’ve tried using both heavy cream and whole milk in the frosting. Cream holds better and sets faster. Milk softens the mix, which can lead to sliding if you frost while the brownies are still warm.

For another peppermint-themed bake, these Candy Cane Cupcakes use a similar frosting method but scale up the size and volume.

Tips for Assembly That Make a Difference

Wait for the brownie bites to cool completely. I know it’s tempting, especially when the scent fills the kitchen, but frosting too early leads to sliding and bleeding color. Set them on a wire rack and give them the full cooling time.

Crushed candy canes work best when freshly broken. Pre-crushed mixes from the store tend to clump. I place mine in a sealed bag and tap them with a rolling pin just enough to create shards, not dust.

You can chill these after assembly for a firmer texture, especially if you’re stacking them for gifting. Just let them come to room temperature again before serving. That brings the chewiness back to the brownie base.

If you’re looking for a complementary cookie option, these Candy Cane Cookies offer a crisp contrast to the brownie bite’s soft crumb.

Serving and Storage Notes From My Own Batches

These keep well in a sealed container for a couple of days at room temperature. If storing longer, I recommend the fridge.

Before serving from chilled, let them sit out for 10 to 15 minutes. This softens the frosting just enough to bring the texture back into balance with the brownie base.

I’ve also frozen unfrosted brownie bites in a pinch. Thaw overnight, then frost just before serving. It’s a good make-ahead strategy for busy December weekends.

Final Thought Make, Save, and Share

If you try these, save this post to your Holiday Desserts board for later. The recipe doesn’t require specialty tools or hard-to-find ingredients, and yet it delivers that fresh-from-the-bakery visual.

Let me know in the comments how yours turned out. Did you go for the swirl or a dollop? I’d love to hear how you styled them—or how fast they disappeared.