Monday, December 13, 2010
Candy cane brownies
These mini brownies will be a nice addition to your dessert platter. The brownie is rich and cakey - a bit on the dense side and does not contain any mint in the batter. I used crushed candy canes and sprinkled on top to make it festive and the little bite of mint does add something extra to the brownies.
Don't be afraid to try the ganache - it is basically melted dark chocolate and cream. Pour it over cupcakes and cakes and you will absolutely adore it. Or you could dip a pretzel or two if you have some around the house ;)
I made this three days ahead for a get together recently and it kept well ( except the candy canes did not stay crunchy but my crowd did not mind it). In fact the brownies tasted better the next day.
Try other treats for Christmas:
Pistachio tea cakes
Chocolate cashew brittle
Candy cane brownies - Donna Hay
125gm unsalted butter - room temperature
pinch of salt
100 gm dark chocolate - chopped
2/3 cup brown sugar
2/3 cup all purpose flour - sifted
1/8 tsp baking powder
2 tb cocoa powder - sifted
crushed candy cane for decoration
200 gm dark chocolate chopped
1/3 cup cream
Preheat oven to 355 degrees.
Melt butter and chopped chocolate over low heat until chocolate is melted. Take off the heat.
In a separate bowl, whisk sugar and eggs until well combined. Pour in melted chocolate and butter mixture and stir well. Add in sifted flour, salt, baking soda, cocoa powder and stir well.
Spoon into lightly greased mini muffin tin and bake in preheated oven for 12 to 15 minutes. Cool on a rack .
Heat cream and chopped dark chocolate on low heat and stir well. Take off heat once chocolate melts.
Drizzle ganache over cooled little cakes and sprinkle with crushed candy canes.