Brownie Buttons with Candy Cane Icing Brownie Buttons with Candy Cane Icing

Author: Canadian Living

You don't need a mixer to make these dense two-bite brownies — just a whisk.

  • Portion size 40 servings
  • Credits : Holiday Best: 2005




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.)

Nutritional facts <b>Per brownie:</b> 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
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Baking & Desserts

Brownie Buttons with Candy Cane Icing