Candy cane brownies
Give chocolate brownies a Christmas twist by covering them with a rich white chocolate ganache and dusting them with crushed minty candy canes. It’s the perfect treat for your festive season gatherings.
- 1 cup (250g) unsalted butter
- 200g dark chocolate
- 1 1/4 cups (205g) brown sugar
- 1/4 cup cocoa
- 1 1/4 cups (190g) plain flour
- 1/4 tsp baking powder
- 4 eggs, lightly beaten
- 250g white chocolate melts
- 1/2 cup (125ml) cream
- 20 small candy canes
Step 1. 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.
Step 2. 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.
Step 3. Place candy canes between two sheets of non-stick baking paper. Pound use a kitchen mallet or rolling pin to crush into small pieces.
Step 4. Just prior to serving, sprinkle brownie with crushed candy canes. Slice into squares and serve.
- You could blitz the candy canes in a food processor for a more even, crumbly texture.
- Don’t refrigerate the brownies after adding the candy canes or they will lose their crunch and become chewy.
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- This recipe was created for Kidspot, New Zealand’s best recipe finder by Greer Worsley, who blogs at Typically Red.