Crushed candy cane and brownies are a match made in heaven
'Tis the season to be crafty. The perfect addition to festive parties are these classic brownies, drizzled with peppermint infused white chocolate and crushed candy cane as the topping - yum!
Total time: 45 minutes | Serves: 18
Ingredients:
- 1 Cup (225g) Butter or Coconut Oil
- ¾ Cup (130g) Milk Chocolate, Chopped
- 1 ½ (300g) Cup Granulated Sugar
- 3 tsp Vanilla Extract
- 4 large Eggs (or 4 Flax eggs)
- 1 Cup Raw Cacao Powder
- 1 Cup All-Purpose Flour
- ½ tsp Sea Salt Flakes
- For the topping:
- 100g White Chocolate Melts
- 2 Drops Peppermint Essential Oil
- 3 Crushed Candy Canes
Instructions:
1. Preheat the oven to 350F/180C. Grease a 9 x 11 baking tray.
2. Put the butter and chocolate in the microwave and melt in 30-second intervals, stirring in between until melted and smooth.
3. Add the sugar and whisk until completely combined. Add the vanilla and eggs one by one until incorporated. Stir in the cocoa powder, flour and salt until just combined (don’t overmix). Pour the mix into your pan and smooth out.
Note: The brownie pan is made by Chicago Metalic, however, you can also make these brownies using a regular baking tray. 4. Bake for 25-30 minutes until set on top. Remove and allow to cool for 30 minutes before dividing the brownies and making the topping.
5. To make the topping, microwave the white chocolate until melted and a drizzling consistency. Stir in the peppermint drops. Drizzle a little over each brownie and top with a sprinkle of crushed candy cane.
If you are planning to make more portions for larger family gatherings or birthday parties, we recommend USA Pan's 20 cup Brownie Pan that will help you to make 20 portions of consistent size
Next Recipe: Chocolate Christmas Pudding (no cooking and steaming required!)
