I made these brownies this past weekend and sent some to work with my husband. One of his coworkers proclaimed them in the top three best brownies he'd ever had. If that isn't a great recommendation, I don't know what is! The recipe (and photo) comes from Our Best Bites.
Candy Cane Brownies
Brownies:
4 squares unsweetened chocolate (4oz)
1 C butter (2 sticks)
4 eggs
2 cups sugar
1t vanilla
1 1/4 C flour
1/2 t baking powder
Frosting:
2 C powdered sugar
4 T butter, softened
1 1/2 t peppermint extract
1 T milk
pink food coloring
Chocolate Glaze:
6 oz (about a cup) semi-sweet chocolate chips ,you could also use dark
6T real butter
Additional:
1/2-1 C crushed candy canes (Use Bob's NOT Spanglers!)
Preheat oven to 350 degrees. Give those squares of chocolate a rough chop so they'll be easier to melt. Place them in a microwave-safe bowl along with the 2 sticks of butter (also chopped). Melt in 30-45 second intervals, stirring in between, until melted and smooth. Set aside.
In a stand mixer or with electric beaters, beat eggs for about 3 minutes until thick and frothy. Add sugar and vanilla and beat to combine. Then add in the melted chocolate and butter that you set aside. Combine flour and baking powder and whisk into brownie batter by hand until just combined. Pour into a lightly greased 9x13 pan. If you want to make the job much easier, line your pan with foil first.
Bake for 20-25 minutes. Test with a toothpick for doneness and don't over bake! When brownies are done, cool on a cooling rack. When completely cool, pop in the fridge to chill.
Frosting: Combine all frosting ingredients and beat until light and fluffy. Add extra milk by teaspoonful if you need a little more. Spread evenly over cooled/chilled brownies and place back in the fridge to chill again while you do the final step.
Chocolate Glaze: Place chocolate chips and butter in a microwave-safe bowl and cook in 30 second intervals until smooth. Set aside for a few minutes, stirring occasionally, so it can cool off just a bit. Quickly spread on top of brownies. Sprinkle the crushed candy canes on top and return to the fridge until chocolate is set on top. Remove from fridge a few minutes before serving.
4 squares unsweetened chocolate (4oz)
1 C butter (2 sticks)
4 eggs
2 cups sugar
1t vanilla
1 1/4 C flour
1/2 t baking powder
Frosting:
2 C powdered sugar
4 T butter, softened
1 1/2 t peppermint extract
1 T milk
pink food coloring
Chocolate Glaze:
6 oz (about a cup) semi-sweet chocolate chips ,you could also use dark
6T real butter
Additional:
1/2-1 C crushed candy canes (Use Bob's NOT Spanglers!)
Preheat oven to 350 degrees. Give those squares of chocolate a rough chop so they'll be easier to melt. Place them in a microwave-safe bowl along with the 2 sticks of butter (also chopped). Melt in 30-45 second intervals, stirring in between, until melted and smooth. Set aside.
In a stand mixer or with electric beaters, beat eggs for about 3 minutes until thick and frothy. Add sugar and vanilla and beat to combine. Then add in the melted chocolate and butter that you set aside. Combine flour and baking powder and whisk into brownie batter by hand until just combined. Pour into a lightly greased 9x13 pan. If you want to make the job much easier, line your pan with foil first.
Bake for 20-25 minutes. Test with a toothpick for doneness and don't over bake! When brownies are done, cool on a cooling rack. When completely cool, pop in the fridge to chill.
Frosting: Combine all frosting ingredients and beat until light and fluffy. Add extra milk by teaspoonful if you need a little more. Spread evenly over cooled/chilled brownies and place back in the fridge to chill again while you do the final step.
Chocolate Glaze: Place chocolate chips and butter in a microwave-safe bowl and cook in 30 second intervals until smooth. Set aside for a few minutes, stirring occasionally, so it can cool off just a bit. Quickly spread on top of brownies. Sprinkle the crushed candy canes on top and return to the fridge until chocolate is set on top. Remove from fridge a few minutes before serving.
