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Candy Cane Brownies https://www.metro.ca/userfiles/image/recipes/brownies-canne-sucre-dorge-10941.jpg PT10M PT25M PT35M
Preheat the oven to 350 degreesGrease a 8”x8” pan with a little butter, and line with Selection parchment paper.Add the cooled melted butter to the sugar, and add the vanilla.Mix all together with a wooden spoon, for 3 min or until butter and sugars have come together and are a little fluffy.Add the eggs, one at a time into the sugar and butter mixture.Combine the flour, cocoa powder, salt, baking soda (and instant coffee or espresso powder if using)Add half of the flour mixture to the wet mixture, and mix until almost combined.Clean down the sides of the bowl, add the remaining flour mixture, the chopped chocolate and crushed candy cane.Stir until you just can no longer see the dry mixture, and it is a cohesive batter.Sprinkle the crushed candy cane on top and bake for 25 min or until centre is slightly puffed and still a little jiggly, and the edges are set.Let cool completely before cutting.
4-6
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1/2 cup (125 ml) unsalted butter melted 1 cup (250 ml) granulated white sugar 1/2 cup (125 ml) dark brown sugar 1 tsp. (5 ml) Selection artificial vanilla extract 2 Selection large eggs at room temperature 3/4 cup (185 ml) s unbleached all-purpose flour 1/2 cup (125 ml) selection cocoa powder 1/2 tsp. (2 ml) kosher salt 1/4 tsp. (1 ml) baking soda 1/2 tsp. (2 ml) instant coffee or expresso powder (optional) 100 g Irresistibles Swiss milk chocolate coarsely chopped Garnish 2 tsp. (30 ml) candy cane crushed
Candy Cane Brownies

Candy Cane Brownies

Rate this recipe
2 Votes
4-6
Desserts
0:10
Preparation
0:25
COOKING
0:35
TOTAL TIME

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Ingredients

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  • 1/2 cup
    (125 ml)
    unsalted butter melted
  • 1 cup
    (250 ml)
    granulated white sugar
  • 1/2 cup
    (125 ml)
    dark brown sugar
  • 1 tsp.
    (5 ml)
    Selection artificial vanilla extract
  • 2
    Selection large eggs at room temperature
  • 3/4 cup
    (185 ml)
    s unbleached all-purpose flour
  • 1/2 cup
    (125 ml)
    selection cocoa powder
  • 1/2 tsp.
    (2 ml)
    kosher salt
  • 1/4 tsp.
    (1 ml)
    baking soda
  • 1/2 tsp.
    (2 ml)
    instant coffee or expresso powder (optional)
  • 100 g
    Irresistibles Swiss milk chocolate coarsely chopped
  • Garnish 2 tsp.
    (30 ml)
    candy cane crushed
Imprimer ma sélection

Preparation

Preheat the oven to 350 degrees

Grease a 8”x8” pan with a little butter, and line with Selection parchment paper.

Add the cooled melted butter to the sugar, and add the vanilla.

Mix all together with a wooden spoon, for 3 min or until butter and sugars have come together and are a little fluffy.

Add the eggs, one at a time into the sugar and butter mixture.

Combine the flour, cocoa powder, salt, baking soda (and instant coffee or espresso powder if using)

Add half of the flour mixture to the wet mixture, and mix until almost combined.

Clean down the sides of the bowl, add the remaining flour mixture, the chopped chocolate and crushed candy cane.

Stir until you just can no longer see the dry mixture, and it is a cohesive batter.

Sprinkle the crushed candy cane on top and bake for 25 min or until centre is slightly puffed and still a little jiggly, and the edges are set.

Let cool completely before cutting.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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