CANDY CANE BROWNIES
 
 
Ingredients
  • 350g unsalted butter, cubed (12½ oz, approx. 1⅓ cups)
  • 400g dark chocolate (14 oz, approx. 2 cups)
  • 300g eggs (11 oz, approx. 6 extra large eggs)
  • 300g caster (superfine) sugar (11 oz, approx. 1⅓ cups)
  • 1 tsp salt
  • 1 tsp vanilla
  • 100g plain flour (3½ oz, ⅔ cup)
  • 6 candy canes, chopped
Method
  1. Preheat the oven to 180 C (350 F) and line an 9 x 13 inch pan with baking paper.
  2. Melt the butter and chocolate together in a bowl set over a pot of simmering water until smooth and combined. Set aside to cool.
  3. In a medium bowl, mix together the eggs, sugar, salt and vanilla. Do not whisk. You don’t want to aerate the batter.
  4. Mix the chocolate into the egg mixture. Add the flour and stir until just incorporated.
  5. Pour the batter into the prepared pan. Scatter most of the chopped candy cane over the brownies (I reserved some to sprinkle on after baking).
  6. Bake for about 25 - 30 minutes, until a skewer comes out with some wet crumbs. For the ultimate fudgy brownie, I would err on the side of under baking.
  7. Chill completely before cutting. Makes 28 small brownies.
  8. Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2016/12/20/candy-cane-brownies/