Ingredients with Measurements:
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup crushed candy canes
Special equipment needed:
- 9x13 inch baking pan
- Mixing bowl
- Whisk
- Spatula
- Oven
Step-by-step instructions:
1. Preheat oven to 350°F.
2. Grease a 9x13 inch baking pan.
3. In a mixing bowl, whisk together melted butter, sugar, cocoa powder, and vanilla extract.
4. Add eggs one at a time, whisking well after each addition.
5. Stir in flour and salt until just combined.
6. Fold in crushed candy canes.
7. Pour batter into prepared baking pan and smooth out the top with a spatula.
8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
9. Let cool completely in the pan before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
350°F
Serving size:
12-16 brownies
Nutritional information:
Calories per serving: 350
Total fat: 18g
Saturated fat: 11g
Cholesterol: 100mg
Sodium: 130mg
Total carbohydrates: 47g
Dietary fiber: 3g
Total sugars: 36g
Protein: 4g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the added salt to 1/4 teaspoon.
- Dutch-processed cocoa powder can be used instead of unsweetened cocoa powder, but the brownies may be less fudgy.
- Peppermint extract can be used instead of crushed candy canes, but use only 1/2 teaspoon.
Variations:
- Add white chocolate chips to the batter for extra sweetness.
- Use dark chocolate cocoa powder for a richer flavor.
- Top the brownies with a peppermint cream cheese frosting.
Tips and tricks:
- Let the brownies cool completely before slicing to prevent them from falling apart.
- Use a plastic knife to cut the brownies for cleaner slices.
- Store leftover brownies in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store leftover brownies in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave individual brownies for 10-15 seconds or until warm.
Presentation ideas:
Serve the brownies on a festive platter with a dusting of powdered sugar and a sprinkle of crushed candy canes.
Garnishes:
Sprinkle crushed candy canes on top of the brownies for a festive touch.
Pairings:
Serve the brownies with a glass of cold milk or a cup of hot cocoa.
Suggested side dishes:
Serve the brownies with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the brownies are too dry, reduce the baking time by a few minutes.
- If the brownies are too gooey, increase the baking time by a few minutes.
Food safety advice:
- Use clean hands and utensils when handling food.
- Store leftover brownies in an airtight container to prevent contamination.
Food history:
The candy cane is a popular Christmas candy that originated in Germany in the 17th century. It is traditionally made with peppermint flavoring and red and white stripes to represent the colors of Christmas.
Flavor profiles:
The Candy Cane Brownies are sweet and fudgy with a hint of peppermint flavor and a crunchy texture from the crushed candy canes.
Serving suggestions:
Serve the Candy Cane Brownies as a festive dessert for Christmas parties or as a sweet treat for holiday gatherings.
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Taste: Sweet, Minty, Chocolatey, Creamy, Decadent