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Step 1
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| In a Steeper add 4 Perfect Spoons of Candy Cane Crush tea and ¾ cup of 95℃/200℉ water. Steep for 5 min then dispense into a measuring cup. |
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Step 2
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| Make a “’bain-marie”. Put 1 cup of water in to a medium-sized saucepan and turn the stovetop heat to medium-low. Let water come to a boil. Once boiling, place a glass bowl on top of the saucepan, making sure that the water never touches the bowl. |
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Step 3
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| Add butter, dark chocolate and steeped tea to the glass bowl. Stir until completely melted. Remove from heat and cool slightly. |
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Step 4
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| In a large bowl, beat sugar, eggs and vanilla with an electric mixer. Slowly add melted chocolate. Save some chocolate mixture for drizzling later. |
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Step 5
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| Sift flour, baking powder, cocoa and salt together and add to bowl. Mix well. |
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Step 6
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| Line a 3” deep baking dish with parchment paper. (Cut the paper bigger than needed for a rustic look.) |
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Step 7
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| Pour brownie mixture into dish. Dust the milk chocolate chips with flour and, using a spoon, gently add them into the mixture. |
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Step 8
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| Bake in the oven for 30 minutes at 350° F. Rotating every 10 minutes for consistent baking depending on oven. |
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Step 9
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| While the brownies are baking, melt the white chocolate and cream in a bain-marie. |
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Step 10
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| Remove brownies from oven and cool to room temperature. Drizzle with the white chocolate and remaining dark chocolate syrup, then top with crushed candy canes. |
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Step 11
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| Indulge. |
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