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Donal Skehan
Chocolate Candy Cane Brownies | DonalSkehan.com, Chocolate brownies with a festive twist!
  • christmas

Chocolate Candy Cane Brownies

December 09

Why have regular brownies, when you can have Peppermint Candy Cane Christmas Brownies!

  • time 45 mins
  • serves Serves 24
  • video
Method
  1. Preheat oven to 180°C/ 350°F, Gas Mark 4. Line a 22 x 30cm baking tin with baking parchment. Place the chocolate and butter in a heatproof bowl and set over a saucepan of barely simmering water, making sure the base of the bowl does not touch the water. Stir constantly until melted and smooth.
  2. With a hand-held electric mixer, whisk the sugar and eggs together for 2-3 minutes until pale and fluffy. Slowly add the melted chocolate and butter then add the vanilla extract and continue to whisk until thickened. Lastly, sift in the flour and baking powder and fold in gently.
  3. Turn the mixture into the prepared tin and bake in the middle shelf of the oven for 25 minutes until the top is firm and the cake has come away slightly from the sides of the tin.

  4. To make the glaze, melt the chocolate and butter in a bowl sat over a pan of just simmering water.

  5. When melted, remove from the heat, whisk in the icing sugar and the cream. Allow to cool until the mixture becomes thick enough to leave a figure of eight on the surface.
  6. Pour over the brownies, sprinkle with the crushed candy canes and allow to set slightly before removing from the tin and slicing to serve.

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Ingredients

For the brownies:

225g good-quality dark chocolate

225g butter

300g caster sugar

3 large free range eggs, beaten

1 tsp vanilla extract

100g plain flour

1tsp baking powder

1 tsp pure peppermint extract

For the chocolate glaze:

100g of good quality dark chocolate

30g of butter

50g of icing sugar, sifted

75ml of double cream

6 candy canes, roughly crushed

You'll Need

22 x 30cm baking tin

Heatproof bowl x 2

Saucepan

Hand-held electric mixer

Sieve

 

4.5
(2)
photo
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