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Candy Cane Brownies

Donna Hay
Print Recipe
Servings 24

Ingredients
  

  • 125 g butter chopped
  • 100 g dark chocolate chopped
  • cup 120g brown sugar
  • 2 eggs
  • cup 100g plain flour, sifted
  • teaspoon baking powder sifted
  • 2 tablespoons cocoa sifted
  • 100 g candy canes chopped
  • Chocolate Ganache
  • 200 g dark chocolate chopped
  • cup 80ml single cream

Instructions
 

  • Preheat oven to 180°C (355°F). Place the butter and chocolate in a small saucepan over low heat and stir until melted and smooth.
  • Place bowl with the sugar and eggs and mix to combine. Add the flour, baking powder and cocoa and mix to combine. Spoon into 2 lightly greased 12-hole 25ml-capacity mini muffin tins and bake for 12-15 minutes. Allow to cool
  • To make the ganache, place the chocolate and cream in a small saucepan over low heat and stir until melted and smooth. Cool. Turn the brownies upside-down, top with a teaspoon of ganache and sprinkle with chopped candy canes to decorate.