Tuesday, December 3, 2013

Chocolate Candy Cane Brownies

Wow, it's December already and there is just over 3 weeks left until Christmas. This past year is just flying by!

One of my favourite parts of being a food blogger, is sharing what I make with others. Especially desserts! Last night we had our Dec. parent council meeting. I thought it would be a great opportunity to share some yummy Christmas themed dessert with everyone. Our meetings are always so structured and lively, but last night was more relaxed, while we listened to the principal talk about plans for the new year. These brownies look awesome and just scream EAT ME. It was funny because not even 5 minutes into the principals shpeel, someone's tummy was grumbling. So around went the plate of brownies, for everyone to enjoy.

The principal held off eating his, until he was done talking, but the first words out of his mouth after he took the first bite was "Oh Wow!" . That totally made my day. That is why I love to blog about food. For those Oh wow moments, that just make all the time in the kitchen worth while. These brownies have crisp edges, but are wonderfully rich and almost creamy in the center. With a slight candy cane flavour and a decadent fudge topping, they really are the most amazing brownies ever. I used my Pampered Chef Brownie Pan, to make these more bite size, which resulted in awesome crisp edges. Check out the Brownie Pan here-

Chocolate Candy Cane Brownies
printable version

1/2 tsp salt
2 eggs
1/2 C milk
1 C flour
2/3 C cocoa, sifted
1 C (2 sticks) butter, melted
1 C sugar
1 C brown sugar
2 tsp vanilla
1 C candy cane Hershey Kisses, chopped

Fudge topping:
1C semisweet chocolate chips
1/2 can (14 oz.) sweetened condensed milk
1 1/2 teaspoons vanilla

Preheat oven to 350°. Line 9 x 13 pan with parchment paper. If using brownie pans, lightly spray with cooking spray. Set aside.

Stir together butter, sugar, eggs, milk and 2 tsp vanilla in large bowl; beat till all combined. Using a wire strainer, sift in flour, cocoa powder and salt; mining well to combine. Fold in the candy cane Kisses. Spread batter in prepared pan, or using a large cookie scoop, fill the brownie pan.

Bake 40 minutes for the 9x13 brownies and 18 minutes for the brownie pan; until brownies begin to pull away from sides of pan. When brownies are almost finished baking, combine chocolate chips with sweetened condensed milk in a saucepan and heat till chocolate melts. Add the and 1 1/2 teaspoons vanilla.

 Wait a few minutes and spread over hot brownies. Sprinkle immediately with Christmas coloured chocolate chips. Allow to cool on wire rack. Using the parchment paper, remove brownie from 9x13 pan and cut into bars. Using a nylon spatula, remove brownies from brownie pan and cut in half if desired.

This post linked to

My Meatless Mondays
In & Out of the Kitchen
See Ya in the Gumbo
Totally Tasty Tuesdays
Time to Sparkle
Create Link Inspire
Tasty Tuesdays
You're Gonna Love It


Jess @ On Sugar Mountain said...

Visiting from Tasty Tuesdays! So glad I did otherwise I would've missed these adorable candy cane brownies! SO FESTIVE I LOVE IT! :D

BettyCupcakes said...

This is like the 5th peppermint brownie recipe I've seen today and they are all making me hungry! Thanks for sharing.

Michelle said...

What a nice compliment from the principal! These brownies are definitely eye-catching. I like iced brownies...so fudge topping sounds good to me!
Thank you for linking, Cindy.