One of the easiest treats to make is brownies, and a perfect way to dress them up for a holiday party is to top them with crushed candy canes and chocolate chips. It makes a large pan, but you can half it sucessfully and bake them in a 9x9 inch pan if you wish. Slice them up and package for an easy hostess gift, if you can part with them! They slice best when still warm, before the candy cane has a chance to harden up again.
The Simple Trick To Non-Stick Baking
Ingredients:
3/4 cup butter
8 oz semisweet chocolate, chopped
4 oz unsweetened chocolate, chopped
1 1/2 cups sugar
4 eggs
2 tsp vanilla
1 cup flour
1 tsp salt
1/2 cup crushed candy canes
2/3 cup mini chocolate chips
Pre-heat oven to 350F. Grease and line a 9x13 inch pan with parchment paper, and set aside.
In a saucepan over low heat, melt the semisweet chocolate, unsweetened chocolate, and butter together. Let cool slightly before whisking in the sugar, and then the eggs one at a time, whisking well after each. Stir in the vanilla. In a separate bowl, whisk together the salt and flour. Fold into the chocolate mixture until combined. Pour into prepared pan and smooth the top. Bake for about 25-30 minutes or until a skewer inserted into the center comes out clean, or with a few crumbs clinging to it.
For the topping, sprinkle with crushed candy canes and chocolate chips after you remove the brownies from the oven and return the pan to the oven for about 30 seconds (don't let the topping melt). Allow to cool in the pan on a rack before cutting into squares,
Makes 24 brownies
Adapted from Canadian Living
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