Ingredients
1 cup unsalted butter
(250g)
200g dark chocolate
1 cup brown sugar
(205g)
¼ cup cocoa
1 cup plain flour
(190g)
¼ tsp baking powder
4 eggs
lightly beaten
250g white chocolate melts
½ cup cream
(125ml)
20 small candy canes
Equipment
- 1 Saucepan
- 1 Large bowl
- 1 Whisk
- 1 20 x 28cm sandwich tin
- 1 Non-stick baking paper
- 1 Kitchen mallet or rolling pin
- 1 Food processor
Instructions
- Preheat oven to 180°C (160°C fan-forced). In a saucepan over low heat, melt butter and chocolate. Allow to cool slightly. In a large bowl, whisk together sugar, cocoa, flour and baking powder. Stir through melted chocolate mixture. Whisk in eggs. Place in a lined 20 x 28cm sandwich tin. Bake for 45 minutes or until just cooked.
- Place white chocolate melts with cream in a bowl over a saucepan of simmering water. Stir until melted and well combined. Pour over cooled brownie and refrigerate until set.
- Place candy canes between two sheets of non-stick baking paper. Pound use a kitchen mallet or rolling pin to crush into small pieces.
- Just prior to serving, sprinkle brownie with crushed candy canes. Slice into squares and serve.
Notes
Tip
You could blitz the candy canes in a food processor for a more even, crumbly texture.
Tip
Don’t refrigerate the brownies after adding the candy canes or they will lose their crunch and become chewy.
Storage
Don’t refrigerate the brownies after adding the candy canes or they will lose their crunch and become chewy.
