The result is a breathtakingly good brownie with just the right peppermint undercurrent. And an extra sprinkle of crushed candy canes over the top melts into a delicious crisp. You’ll need to loosen your belt for this one.
Candy Cane Brownies
* 375 ml (11/2 cups) sugar
* 1 ml ( 1/4 tsp) salt
* 250 ml (1 cup) all-purpose flour
* 175 ml ( 3/4 cup) unsalted butter
* 350 g (12 oz) chocolate chips, divided
* 150 ml (2/3 cup) unsweetened cocoa powder
* 3 large eggs, room temperature
* 5 ml (1 tsp) vanilla
* 125 ml (1/2 cup) warm milk
* 10 candy canes, finely crushed
Coat a 20-cm (8-inch) square baking pan with cooking spray.
In a medium bowl, mix sugar, salt and flour. Set aside.
In a double boiler or microwave-safe bowl, combine butter and half the chocolate chips. Melt, stirring often, then remove from heat. Whisk in cocoa, transfer to a large mixing bowl and set aside.
In a large measuring cup, whisk together eggs, vanilla and milk. Add to chocolate and cocoa mixture and whisk well to combine. Fold in flour mixture, then mix in remaining chocolate chips and all but 30 ml (2 tbsp) of the crushed candy canes.
Use a rubber spatula to transfer batter to prepared pan. Sprinkle top with 15 ml (1 tbsp) of crushed candy canes. Bake in a 180 C (350 F) oven for 45 minutes or until a toothpick inserted in the centre comes out covered with cakey bits. The centre of the brownies should be set.
Dust top of brownies with remaining crushed candy canes, then cool completely before serving.
Makes 9 generous servings.