I had some candy canes leftover and mint goes perfectly with chocolate so I have combined them with my usual brownie recipe. They add a lovely delicate minty flavour and beautiful decoration.
I just used nine candy canes as that was the amount of slices I wanted to cut my brownies into, more candy canes would give a more intense minty flavour and less candy canes a milder flavour.
You will need:
- 135g Dark Chocolate (broken into squares)
- 135g Butter
- 1tsp Vanilla extract
- 2 Eggs
- 225g Caster Sugar
- 135g Plain Flour
- 1/2tsp baking Powder
- 9 Candy Canes (I broke off the long shaft and crushed these ends to add to the brownie mixture, leaving the hooked end for decoration.)
- Grease and line a square 20cm tin and preheat the oven to 180degrees
- Melt the chocolate and the butter together over a Bain Marie (heat proof bowl over a saucepan of simmering water); take care not to overheat the chocolate and butter.
- Once the butter and chocolate has melted, remove from the heat and add the vanilla extract and stir well, put to one side and allow to cool slightly.
- Meanwhile, whisk the eggs and sugar together until the sugar has dissolved in the eggs and they look thick and creamy.
- Gently fold the chocolate mixture into the eggs and sugar making sure it is well incorporated.
- Sift in the flour and baking powder and fold though to ensure there are no lumps of flour.
- Fold in brushed candy cane ends making sure they are well distributed throughout the mixture.
- Pour into the prepared tin and level the top.
- Bake for about 30 mins.
- Once out of the oven arrange the nine candy cane hooks over the brownie so each one would be in the middle of a slice when cut.
- I gently pushed the ends of the candy canes into the brownie slightly.
- Allow to cool completely in the tin before removing.
- Cut into squares and enjoy!