Candy Cane Christmas Brownies
Yields around 12 hearty brownie pieces
Adapted from Sweet Peas Kitchen
Ingredients:
2 large eggs
1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
1 tsp vanilla extract
1/4 cup dark chocolate chips
1/4 teaspoon salt
2/3 cup all-purpose flour
3 Candy Canes (depends how much you want that flavor to come out).
Topping:
1 cup dark chocolate chips
6 tbsp unsalted butter
Directions:
- Preheat oven to 350F. Cover bottom and sides of an 8 inch baking pan with foil to make it easy to remove afterward. (Alternatively, I like also like to make brownies in silicon cupcake pans to make it super easy to remove + you have nice bite-sized pieces).
- Melt butter and chocolate together in a microwave, in 30 sec. intervals, stirring after each interval. Set aside to cool for a few minutes.
- While that's cooling, crush some candy canes in a food processor.
- In a large bowl, whisk together sugar, eggs, and vanilla. Add chocolate mixture and stir until smooth. Add flour and salt and stir until there are no more streaks of dry ingredients.
- Pour 1/3 of the crushed candy canes into the batter and mix. Make sure there are no clumps. Save the rest of the crushed Candy Canes for the topping.
- Pour into pan.
- Bake for 35-40 minutes, or until a knife/toothpick inserted in the center comes out clean.
- Let cool on the counter before adding the topping.
- For the topping, place chocolate chips and butter in a microwave-safe bowl. Microwave in 30 second intervals, stirring in between, until just melted and smooth. Set aside to cool for about 15 minutes, stirring occasionally, and then quickly spread on top of brownies.
- Sprinkle the crushed candy canes on top and return to the fridge to cool. When chocolate has hardened, use the edges of the foil to remove the entire sheet of brownies from the pan. Cut into squares and serve.
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