Candy Cane Brownies

Candy Cane Brownies Image by: Candy Cane Brownies Author: Canadian Living

Festively dressed in red and green, these brownies are for mint-chocolate lovers.

  • Portion size 40 servings
  • Credits : Holiday Best 2002

Ingredients

  • 2/3 cups butter
  • 8 oz semisweet chocolate chopped
  • 4 oz unsweetened chocolate chopped
  • 1 1/2 cup granulated sugar
  • 4 Eggs
  • 2 teaspoons vanilla
  • 1 cup all purpose flour
  • 1 teaspoon salt
Topping:
  • 1/2 cup crushed candy cane
  • 2/3 cups mini chocolate chips

Method

Line 13- x 9-inch (3.5 L) metal cake pan with parchment paper; set aside.

In saucepan over medium-low heat, melt together butter and semisweet and unsweetened chocolates. Let cool for 10 minutes. Whisk in sugar, then eggs, 1 at a time, whisking well after each addition. Whisk in vanilla. Using wooden spoon, stir in flour and salt. Scrape into prepared pan.

Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out with a few moist crumbs clinging, 25 to 30 minutes.

Topping: Sprinkle with candy canes, then chocolate chips; return to oven for 30 seconds (do not let topping melt). Let cool in pan on rack. Refrigerate until cold, about 1 hour.

Nutritional facts per bar: about

  • Sodium 97 mg
  • Protein 2 g
  • Calories 138.0
  • Total fat 8 g
  • Cholesterol 27 mg
  • Saturated fat 5 g
  • Total carbohydrate 18 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 3.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Candy Cane Brownies

Login