Candy Cane Brownie Recipe

11.29Candy Cane Brownie Recipe | Donna Hay

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Courtesy Donna Hay

Looking for an easy, decadent holiday present? Try Donna Hay’s mouth watering Candy Cane Brownies with chocolate ganache. Find a red holiday box and top with white ribbon and a candy cane.

This is easy and fabulously delicious – perfect for a hostess gift or a grand dessert that can be prepared in advance.

SERVES: 24

INGREDIENTS

9 tablespoons butter

100 grams dark chocolate, chopped (This is 3.53 ounces or slightly less than 4 ounces)*

⅓ cups brown sugar

2 eggs

⅓ cups all-purpose flour, sifted

⅛ teaspoon baking powder, sifted

2 tablespoons cocoa, sifted

100g or 4 ounces candy canes, chopped

CHOCOLATE GANACHE

200 grams or 7.05 ounces) dark chocolate, chopped*

⅓ cup heavy cream

INSTRUCTIONS

Preheat oven to 355ºF.

Place the butter and chocolate in a small saucepan over low heat and stir until melted and smooth.

Place in a bowl with the sugar and eggs and mix to combine.

Add the flour, baking powder and cocoa and mix to combine.

Spoon into 2 lightly greased 12 capacity mini muffin tins and bake for 12–15 minutes.

Allow to cool.

Chocolate Ganache

To make the ganache, place the chocolate and cream in small saucepan over low heat and stir until melted and smooth. Cool.

Turn the brownies upside-down, top with a teaspoon of ganache and sprinkle with chopped candy canes to decorate.

* The conversion of measurement from metrics is not exact. Just approximate.

NOTE

Don’t forget to try Donna Hay’s Sugar and Spice Glazed Ham Recipe for the holidays.

Donna Hay is a gifted food editor and a prolific cookbook author from Australia. Her magazine, Donna Hay Magazine, reaches over 7 million readers weekly in 82 countries. Check out her website at www.donnahay.com.

– The Gourmet Review