We’ve had a look through the archives, and we’re 99% sure this is the most chocolaty recipe we’ve ever shared. Not only does it contain an entire bar of chocolate (2 cups to be exact), it also calls for chocolate chips, cocoa powder and white chocolate for drizzling – how legit is that?
Of course, this fudgy goodness is balanced out by the inclusion of one of our top holiday teas of all time: Candy Cane Crush’s bright pop of peppermint. As well as a couple of actual candy canes to be crushed as part of the topping. We don’t want to alarm anybody, but this might actually be the best holiday treat of all time.
Oh, what’s that you say? You’re not really in to chocolate? That won’t stop us from inviting you over to try some. We’ll stand there expressionless as you shamelessly eat the very last of the crumbs from the pan, while telling us over and over again that, “I’m not usually a chocolate person.” To which we’ll simply smile and say, “we know.”
candy cane brownie
Print recipeIngredients
- 4 Perfect Spoons of Candy Cane Crush tea
- 2 cups dark, unsweetened chocolate
- ½ cup milk chocolate chips
- 1 cup white chocolate
- 1 tbsp cocoa powder
- 3 large eggs
- 1 cup unsalted butter, at room temperature
- 1 tbsp pure vanilla extract
- 1 ½ cups sugar
- ½ cup all-purpose flour
- ½ tbsp baking powder
- 1 tsp salt
- 2 tbsp 35% cream
- 2 large candy canes, crushed
Directions
| Step 1 | |
| 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. | |
| Step 2 | |
| 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. | |
| Step 3 | |
| Add butter, dark chocolate and steeped tea to the glass bowl. Stir until completely melted. Remove from heat and cool slightly. | |
| Step 4 | |
| In a large bowl, beat sugar, eggs and vanilla with an electric mixer. Slowly add melted chocolate. Save some chocolate mixture for drizzling later. | |
| Step 5 | |
| Sift flour, baking powder, cocoa and salt together and add to bowl. Mix well. | |
| Step 6 | |
| Line a 3” deep baking dish with parchment paper. (Cut the paper bigger than needed for a rustic look.) | |
| Step 7 | |
| Pour brownie mixture into dish. Dust the milk chocolate chips with flour and, using a spoon, gently add them into the mixture. | |
| Step 8 | |
| Bake in the oven for 30 minutes at 350° F. Rotating every 10 minutes for consistent baking depending on oven. | |
| Step 9 | |
| While the brownies are baking, melt the white chocolate and cream in a bain-marie. | |
| Step 10 | |
| 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. | |
| Step 11 | |
| Indulge. | |
