Candy Cane Crush Brownies & Icing

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Infused with our super-minty Candy Cane Crush black tea, these frosted brownies are quite possibly the richest, fudgiest indulgence ever. Warning: may induce feelings of holiday cheer.


Candy Cane Crush Brownies & Icing


  • For the brownies:
  • 2 Perfect Spoonfuls of Candy Cane Crush tea
  • ½ cup hot water
  • ½ cup butter
  • 2 oz unsweetened chocolate
  • 2 eggs
  • 1 cup sugar
  • ½ tsp vanilla extract
  • 1/3 cup flour
  • ¼ cup cocoa powder
  • pinch salt
  • For the icing:
  • 1 cup powdered sugar
  • 2 tbsp butter, room temperature
  • crushed candy canes or peppermint candies


Step 1
Preheat oven to 350 degrees.
Step 2
Steep tea in ½ cup hot water for 6 minutes, then strain and set aside.
Step 3
In a microwave-safe bowl, add butter and unsweetened chocolate. Microwave on high at 20-second intervals, stirring often until chocolate is melted.
Step 4
In a separate bowl, whisk eggs and sugar until well incorporated. Slowly whisk in chocolate mixture, vanilla and 2 tbsp of brewed tea. Then fold in flour, cocoa powder and salt.
Step 5
Add batter to a mini muffin tray 1 tbsp at a time and bake for 12-14 minutes. Brownies should appear slightly underdone.
Step 6
To make the icing, whisk together powdered sugar, butter and 2-3 tbsp of reserved tea until icing reaches a smooth and spreadable consistency. Pipe over cooled brownies and top with crushed candy canes.
Step 7
Recipe makes 20-30 mini brownies.



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