Candy Cane Brownies
Source of Recipe
BBR
Recipe Introduction
by J.M. Hirsch AP Food Writer**********
Brownie which could be made with or without candy canes, and rich and fudgy, so fudgy, as to be just one or two grains of flour away from being fudge
List of Ingredients
1-1/2 cups sugar
1/4 teaspoons salt
1 cup all-purpose flour
1-1/2 sticks (3/4 cup) unsalted butter
12 ounces chocolate chips, divided
2/3 cup unsweetened cocoa powder
3 large eggs, room temperature
1 teaspoon vanilla
1/2 cup warm milk
10 candy canes, finely crushedRecipe
Preheat oven to 350 degrees, coat an 8 inch square baking pan with cooking spray.
In a medium bowl, mix the sugar, salt and flour, set aside.
In a double boiler or microwave-safe bowl, combine the butter and half the chocolate chips. Melt, stirring often, then remove from heat. Whisk in the cocoa, transfer to a large mixing bowl and set aside.
In a large measuring cup, whisk together the eggs, vanilla and milk. Add this to the chocolate and cocoa mixture, and whisk well to combine.
Fold in the flour mixture, then mix in the remaining chocolate chips and all but 2 tablespoons of the crushed candy canes.
Use a rubber spatula to transfer the batter to the prepared pan. Sprinkle the top with one tablespoon of crushed candy canes.
Bake 45 minutes, or until a toothpick inserted in the center comes out covered with cakey bits. The center of the brownies should be set.
Dust the top of the brownies with remaining crushed candy canes, then cool completely before serving.
Makes 9 generous servings.
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