Candy Cane Brownies by jej

[S_Wirth]

CANDY CANE BROWNIES

Submitted by: jej
Last Updated: 12/18/2006

CANDY CANE BROWNIES . . . . . . . . . . . developed by J.M. Hirsch, AP Food Writer

J.M. Hirsch writes that “when I see something I really like, I try to make it myself.

“Last year it was peppermint bark… [and] this year? Peppermint again, but the object of my lust this time was the candy cane-studded brownies I’d seen in the Stonewall Kitchen catalog. What a brilliant – and decadent – idea.

“If I was to craft my own version, I might as well create my dream brownie, which then could be made with or without candy canes. That brownie would be rich and fudgy. So fudgy, in fact, as to be just one or two grains of flour away from being fudge.

“The result is a breathtakingly good brownie with just the right peppermint undercurrent. And an extra sprinkle of crushed candy canes over the top melts into a delicious crisp. You’ll need to loosen your belt for this one.”

Here is Hirsch’s brownie recipe:

CANDY CANE BROWNIES
(Start to finish: 2 hours, 15 active, 1 hour cooling)

1 1/2 c. sugar
1/4 t. salt
1 c. all-purpose flour
1 1/2 sticks (3/4 c.) unsalted butter
12 oz. chocolate chips, divided
2/3 c. unsweetened cocoa powder
3 large eggs, room temperature
1 t. vanilla
1/2 c. warm milk
10 candy canes, finely crushed

Preheat oven to 350F.

1. Coat an 8-inch square baking pan with cooking spray.

2. In a medium bowl, mix the sugar, salt and flour. Set aside.

3. In a double boiler or microwave-safe bowl, combine the butter and half the chocolate chips. Melt, stirring often, then remove from the heat. Whisk in the cocoa, transfer to a large mixing bowl and set aside.

4. 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.

5. Use a rubber spatula to transfer the batter to the prepared pan. Sprinkle the top with 1 tablespoon of crushed candy canes. Bake 45 minutes, or until a toothpick inserted in the center comes out covered with cakey bits. (DON’T bake until pick comes out clean.) The center of the brownies should be set.

6. Dust the top of the brownies with remaining crushed candy canes, then cool completely before serving. Makes 9 servings if cut twice each way.

My Notes:

A) I used a 9x9-inch square pan, and the brownies were plenty high.

B) Begin checking for the stage of doneness (before the toothpick comes out clean) BEFORE the timer rings. I might have taken them out a few moments earlier for optimum doneness.

C) I cut them in bite-size pieces, about 1-1/8-inch pieces. They are soooooooooo rich and decadent that the small size is plenty. People can take seconds if they wish.

D) The greatest drawback is getting them out of the pan. I believe it is the peppermint canes (candy) sticking to the pan, but that is just a guess. It just takes some effort. Once out of the pan and into your mouth, MMMmmmmmmmmmmmmmmm. They are so good.

Spread the word

      

  

  

[Author]

Posts