- Portion size 40 servings
- Credits : Canadian Living Holiday Cookbook: Fall 2010
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