Brownie Buttons with Candy Cane Icing

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Tested Till Perfect

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%

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 salt ; 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

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Source

Holiday Best: 2005




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