Candy Cane Fudge Brownies

Looking for a holiday treat idea? These beautiful candy cane sprinkled brownies have a hint of peppermint and are super moist and fudgey. Simply delicious! These were a potluck hit, even for those who were not vegan or gluten-free. The icing is super simple, but can easily be replaced if you have a favourite of your own! I will definitely be making these again in the upcoming weeks. I have more hungry eyes to feed! 😉


Yield: 12 brownies


  • 2 c brown rice flour
  • 3/4 c organic cane sugar
  • 3/4 c cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp xanthan gum
  • 1 1/4 c water
  • 1/3 c coconut oil, melted
  • 1 tsp peppermint extract
  • 10-15 mini candy canes (for topping), crushed


  • 1 can coconut milk, regular/full fat (need to refrigerate the night before)
  • 4 tbsp icing sugar




  1. Preheat oven at 350
  2. Line a square baking dish with parchment paper or aluminum foil
  3. In a large mixing bowl combine the flour, sugar, cocoa powder, baking powder, and xanthan gum
  4. In a small mixing bowl combine the water, coconut oil, and peppermint extract
  5. Pour the wet ingredients in with the dry ingredients. Mix well until there are no clumps
  6. Transfer the batter into the lined baking dish, spreading it evenly
  7. Bake for 28-30 minutes, or until a tooth pick comes out clean.
  8. For the icing: Remove the coconut milk from the fridge. Scoop the thickened cream from the top of the can and transfer into an electric mixing bowl. Add the icing sugar and mix with the electric mixer until it reaches an appropriate icing consistency (a few minutes)
  9. Once cooled, ice the brownies and sprinkle with crushed candy canes

Tip: Store remaining brownies in the fridge if using the coconut cream icing!



2 thoughts on “Candy Cane Fudge Brownies

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