![]() ![]() While the brownies are baking, crush 6 regular-sized candy canes. If you prefer a firmer brownie, cook for up to 5 more minutes, checking every few minutes to ensure the edges don’t burn. Cooking tip: This recipe makes brownies that are gooey in the center, as that’s how my family likes them. Bake in the preheated oven for 30 minutes, or until the edges are brown and the center is set. Pour the batter into the prepared baking pan and spread it out evenly with a spatula. I’ve tried it with margarine and it never turns out the right consistency.Īdd the wet ingredients to the bowl with the dry ingredients and stir the batter until well mixed. ![]() *Important tip: In order to make these brownies foolproof, it’s important to use real butter, not margarine, for this recipe. The peppermint extract adds a subtle minty taste to the chocolate in these brownies in addition to the crushed candy canes that go on top later. In a separate bowl, mix the wet ingredients (butter,* eggs, vanilla extract, and peppermint extract). ![]() Ingredient tip: This recipe is written using regular unsweetened cocoa powder, but if you like dark chocolate, you can substitute Hershey’s Special Dark cocoa powder. Candy Cane Brownies are delicious with dark chocolate! Mix the dry ingredients (sugar, flour, cocoa powder, salt, and baking powder) together in a mixing bowl. Start by preheating your oven to 350 degrees F (175 degrees C), and spraying a 9-inch square baking pan with nonstick cooking spray.
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