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

Author: Canadian Living

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


Icing :


In 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
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Baking & Desserts

Brownie Buttons with Candy Cane Icing