Christmas just isn’t Christmas without any Candy Canes
To me, chocolate and peppermint is the flavour of Christmas. I can’t help it. With that in mind, I fiddled around with my favourite brownie recipe and created Candy Cane (salted) Chocolate Brownies. They are so good.
(NB: my pan is a little larger than required so I made a one-and-a-half batch. The recipe below is just for one)
Candy Cane (salted) Chocolate Brownies
8 tbsp butter
1/2 c brown sugar
1 c white sugar
2 large eggs
3/4 c flour
1/2 c cocoa
1 tsp salt
1 tbsp vanilla
1 tbsp peppermint essence
For the icing:
2 tsp butter
1 tbsp cocoa
1 tsp peppermint essence
3 candy canes
1. Preheat Oven to 200c
2. Melt (entirely too much) butter in pot over stove
3. Remove butter from heat, let cool about a minute, then add sugars (I use the pot as my bowl the whole way through. I’m all about saving on the washing up). Mix well.
4. Add eggs, flour, cocoa, salt, and essences. Mix well.
5. Line pan with baking paper, pour in batter, and pop in oven.
6. Bake 20-25 minutes, test with a knife in the center and remove when only a few little crumbs cling to the knife.
7. Cool one hour.
8. In another bowl mix the butter with enough boiling water to melt it, icing sugar, cocoa, peppermint essence, and another pinch of salt, until you have an icing with a good consistency – add water a tsp at a time to water it down.
9. Have your handsome husband (I mean, if you have one lying around, it’s handy) unwrap the candy canes and crush them. Try not to eat too many of the bigger pieces.
10. Sprinkle over the icing! Enjoy. Also, if you happen to have a metric tonne of melted white chocolate from when you also made peppermint bark? you can add that too.