Brownie Buttons with Candy Cane Icing
You don't need a mixer to make these dense two-bite brownies — just a whisk.
Servings: 40
Ingredients:
| Nutritional Info | |
| Per brownie: about | - |
| cal | 88 |
| pro | 1 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 13 g |
| fibre | trace |
| chol | 18 mg |
| sodium | 49 mg |
| % RDI: | - |
| iron | 2% |
| vit A | 3% |
| folate | 1% |
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1/2 cup (125 mL) butter
2 oz (60 g) unsweetened chocolate, chopped
2 eggs
1 cup (250 mL) granulated sugar
1/2 tsp (2 mL) vanilla
1/3 cup (75 mL) all-purpose flour
1/4 cup (50 mL) cocoa powder
1/4 tsp (1 mL) salt
Icing:
1 cup (250 mL) icing sugar
2 tbsp (25 mL) butter, softened
2 tsp (10 mL) milk
12 mini candy canes
Preparation:
Line mini-muffin pan (1-1/2- x 1-inch/4 x 2.5 cm) with foil bonbon cups or small paper liners; set aside.
In heatproof bowl over saucepan of hot (not boiling) water, melt butter with chocolate, stirring occasionally, until smooth; set aside.
In large bowl, whisk eggs with sugar; whisk in chocolate mixture and vanilla.
In separate bowl, whisk together flour, cocoa powder and sa< add to egg mixture and whisk just to blend. Spoon by 1 tbsp (15 mL) into prepared muffin cups.
Bake in centre of 350°F (180°C) oven until tester inserted in centre comes out with moist crumbs clinging, about 12 minutes. Let cool in pan on rack for 5 minutes. If necessary, run tip of knife around brownies to loosen. Transfer to rack 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.
Coarsely crush candy canes; sprinkle on top of icing. (Make-ahead: Layer brownies between waxed paper in airtight container and store for up to 3 days or freeze for up to 3 weeks.)
Additional Information
Source
Holiday Best: 2005
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