• Prep Time: 10
  • Cook Time: 30

Number of servings


  • 1 stick butter, melted
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon pure peppermint extract
  • 1.5 tablespoons Zest Sunkist Navel Orange
  • 2 eggs
  • 0.33 cup cocoa powder
  • 0.5 cup all-purpose flour
  • 0.25 teaspoon kosher salt
  • 0.5 teaspoon baking powder
  • 0.25 cup peppermint candy canes, crushed

Buttercream: ingredients

  • 1 stick butter, room temperature
  • 2 cups powdered sugar
  • 2.5 tablespoons freshly squeezed Navel Orange juice
  • 1 tablespoon navel orange zest
  • 0.5 teaspoon vanilla extract


  1. Preheat oven to 350 degrees F. Butter an 8x8 inch square baking pan and line with parchment paper.
  2. In a mixing bowl, combine melted butter, sugar, cocoa powder, vanilla and peppermint extract, and orange zest. Whisk to combine.
  3. Add flour, salt, and baking powder and whisk until no white streaks remain. Stir in crushed candy canes.
  4. Transfer to prepared baking pan and bake for 25-30 minutes until brownies are set.
  5. Remove from oven and allow to cool completely before frosting.



  1. In a mixing bowl, use a hand mixer to cream butter until light and fluffy. Add 1/2 of powdered sugar and mix until combined – it will be dry and crumbly at this stage.
  2. Add 2nd half of powdered sugar along with 2 tablespoons juice, zest, and vanilla. Mix until combined and creamy. Add more juice if needed to reach a smooth, creamy consistency. Spread over cooled brownies.
  3. Garnish with navel orange wedges and crushed candy canes if desired.
  4. *TIP: to get perfect slices, refrigerate brownies for an hour or more. Once cold, lift brownies out of pan using parchment paper and place on a cutting board to slice.