Candy Cane Brownies Recipe:
OK, so now that it’s officially DECEMBER, I will be unapologetically festive; I hope that’s alright! (if not, you don’t have a choice, sorry!)
I know I’ve already shared my first Christmas recipe with you, my Gingerbread Cheesecake, but now we’re upping it a notch- that was tame compared to what I’ve got in store for you this month!
Also, I just thought I should let you know that I will not be doing blogmas, booooo. You’ve probably already noticed, but I’ve just got too much uni work to be on with. Don’t worry, though, because I’ll still be here twice a week as a constant in your now crazy life, AND I’ll be posting a festive recipe every Saturday from now up until Christmas Eve!
Anyway, onto the main event….
INGREDIENTS FOR CANDY CANE BROWNIES RECIPE:
- 175g butter
- 200g dark chocolate
- 3 medium eggs
- 300g caster sugar
- 75g plain flour
- 40g cocoa powder
- 100g candy canes
- 150g Peppermint Creams (I used a Fry’s multipack that was just under 150g, or if you’re not a fan, you could use any other minty chocolate or even skip this step entirely).
You can easily find these ingredients on Amazon.com
HOW TO MAKE PEPPERMINT BROWNIES?:
- Preheat the oven to 180°/160° fan.
- Melt the butter and chocolate together in a heatproof bowl over a double boiler or in a pan on VERY LOW heat; now would not be a good time for the chocolate to seize.
- When smooth, remove from the heat, add the sugar & mix together.
- Add the flour and the cocoa powder to the mixture and stir until well incorporated, and then put it aside for a few minutes until the mixture has cooled unless you fancy some scrambled egg in your brownies.
- Grease and line an 8in/20cm square tin, then add the mixture.
- Once the mixture has cooled to room temperature, add the eggs and mix to combine.
- Pour 3/4’s of the mixture into the tin and dot the peppermint creams across the surface. Push a few deeper into the mixture and then pour the remaining 1/4 of brownie batter over the top spreading evenly.
- Pop the brownies into the oven for 40-ish minutes (sometimes mine are done in 35-45, check that the mixture no longer wobbles when you shake it, and a knife inserted in the middle will come out mainly clean with a little residue).
- While the brownies are cooking, add the candy canes to a food bag and smash them up with a rolling pin.
- As soon as you remove the brownies, sprinkle the crushed candy canes over the top and press them down lightly with a spatula to ensure they stay put!.
- Leave the brownies in the tin until cool, and cut them into squares- unless you’re serving them warm, dig in as soon as you wish!.
Please let me know if you give these a go; they’re a perfect non-traditional Christmas treat! What’re your favorite sweet treats at this time of year? I’m partial to a mince pie (or 5), but calories don’t count in December.
Pin me for later…
- Festive Rocky Road Recipe
- Candy Cane Chocolate Bark
- Super Seedy Granola Bars Recipe
- Nutella and Sea Salt Cookies Recipe
- Homemade Nakd Bars Recipe
- Cacao and Hazelnut Energy Balls Recipe
- Strawberries and Cream Cupcakes Recipe
- The Very Best Banana Bread Recipe
- Jammie Dodger Blondie Recipe
- ‘Healthy’ 4 Ingredient Cookies
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