- Portion size 40 servings
- Credits : Canadian Living Holiday Cookbook: Fall 2010
- 1/2 cup salted butter
- 2 oz unsweetened chocolate chopped
- 2 eggs
- 1 cup granulated sugar
- 1/2 teaspoon vanilla
- 1/3 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/4 teaspoon salt
- 1 cup icing sugar
- 2 tablespoons butter softened
- 2 teaspoons milk
- 12 mini candy canes coarsely crushed
MethodIn heatproof bowl over saucepan of hot (not boiling) water, melt butter with chocolate until smooth. Remove from heat.
In large bowl, whisk eggs with sugar; whisk in chocolate mixture and vanilla.
In separate bowl, whisk together flour, cocoa and salt; whisk into chocolate mixture to just blend. Spoon by 1 tbsp (15 mL) into foil-or paper-lined mini (1-1/2- x 1-inch/4 x 2.5 cm) muffin cups.
Bake in 350°F (180°C) oven until cake tester inserted in centres comes out with moist crumbs clinging, about 12 minutes. Let cool in pans on racks for 5 minutes. Transfer to racks and let cool.
Icing: Meanwhile, in bowl, beat together icing sugar, butter and milk; pipe or spread over brownies, leaving a little brownie showing around edge. Sprinkle candy canes over tops.
Nutritional facts Per brownie: about
- Sodium 49 mg
- Protein 1 g
- Calories 88.0
- Total fat 4 g
- Cholesterol 18 mg
- Saturated fat 2 g
- Total carbohydrate 13 g
- Iron 2.0
- Folate 1.0
- Vitamin A 3.0