Like a warm hug from your grandma or an oxygen mask filled with the smell of Christmas trees, what could encapsulate Christmas more than candy canes?
An American classic, these were created, according to folklore, by a vicar in Cologne in Germany in the 17th century in order to keep children quiet during the service on Christmas eve.
Whether that’s true or not, these are loved in America and across the world, and Spangler’s are the best around, so why not add them to some peppermint brownies for the festive period.
Sugar, Corn Syrup, Citric Acid, Malic Acid, Sodium Citrate, Natural And Artificial Flavour, Colour Added (E129, E110, E102, E133). Allergens: Warning – E110, E129, E102 – may have an adverse affect on the activity and attention in children. Ingredients derived from a genetically modified source.
You’re going to need 1 and a quarter cups of flour, half a teaspoon of baking powder, quarter of a teaspoon of salt, 4 squares of chocolate, 2 sticks of unsalted butter, 4 eggs, 2 cups of sugar and a teaspoon of vanilla.
For the frosting you’ll need 2 cups of powdered sugar, 4 tablespoons of softened butter, 1 and a half teaspoons of peppermint extract, 1 and a half tablespoons of milk and some red food colouring.
You’ll then need 6 ounces of dark chocolate chips and 6 tablespoons of butter for the glaze, as well as some crushed up Spangler candy canes for the topping.
You’ll start by preheating your oven to 350 F and lining a large baking tray with some foil, extending the foil over the edges and spraying with some cooking spray to stop sticking.
You’ll get a bowl and combine the flower, the baking powder and the salt before setting it to one side. Next you’ll chop the chocolate and butter into chunks and place in a microwavable bowl before popping in the microwave in 30 second burts, stirring in between until it’s melted and smooth. Put this to one side once done in order to cool.
Beat the eggs, sugar and vanilla together for roughly 2 minutes before slowly adding the melted chocolate and butter mix and continue to beat together until combined. Once completed pour it into your baking tray and bake for 20 to 30 minutes until cooked to taste and then pop them on a wire rack and leave to cool.
In the meantime combine all your frosting ingredients together and beat until light and fluffy, add the milk a teaspoon at a time and extra if you feel it needs it, then spread the frosting evenly across your brownies and pop them in the fridge.
Whilst they’re cooling put the chocolate chips and the butter for the glaze in a bowl and microwave for 30 seconds before stirring together, and then pour this onto the brownies too before finishing with your crushed candy canes.