Candy Cane Fudge Brownies
Fudgy, rich and decadent chocolate brownies that melt in your mouth — full of candy cane flavours, made with candy cane dust, and leaving you on Candy Cane Cloud 9 with the hint of Candy Cane sweetness…
Why hello chocolate squares of Christmas good cheer…thank you for filling my heart with so much joy and laughter.
So, if chocolate is healthy because it comes from a plant, then candy canes are a necessity because they come from the North Pole, and the North Pole rocks it out heaps better than any other peppermint crisp addition into a brownie I’ve ever tasted in my whole entire chocolate-filled lifetime.
Making this brownie was a complete fluke of good luck. As usual, throwing stuff in a bowl comes natural to me, and this time was no exception.
Except the only difference was creating a Candy Cane dust by processing some candy canes, trying to get them into a peppermint crisp form, but instead turning them into a fairy dust so angelic-like that even Tinkerbell would have been proud.
Biting into these was an incredibly decadent experience like no other.
The Candy Cane dust turned into a hybrid cross between cake-like and chewy texture, full of so much chocolate richness and the subtle after taste of candy cane that even my 5 year old son approved of it.
I may just have to make an extra batch of these for Santa for Christmas Eve midnight, because poor Santa leaving allllll those presents must get so hungry he’d need to refuel. Right? Right.
You can see the remnants of the sticky fudgy brownie all over the knife as I cut into it. These brownies were exactly like fudge.
The perfect candy cane fudge.
Weight Watchers: 3pp per brownie!
- ½ cup candy cane dust -- see below (made with 10x 13.5cm | 5.3" in length candy canes from the top of the hook) OR 160g | 5.6oz in weight
- ½ cup light butter or coconut oil, melted and cooled slightly
- 1 cup brown sugar, packed
- 2 x-large eggs, room temperature
- 1 cup light spelt flour (or plain/all purpose flour(s)
- ¾ cup unsweetened cocoa powder
- Preheat the oven to 350F and spray a 8-inch pan with cooking oil spray. Line with parchment paper and set aside
- In a bullet blender/processor, process candy canes by pulsing in 2 or 3 short pulses until a mix of powder/dust and crisps are formed (about 3-4x 2 second pulses). Set aside.
- In a large mixing bowl, mix the melted butter or coconut oil and sugar. Add eggs and whisk well until combined.
- Sift the flour and cocoa powder into the wet mixture, and slowly mix with a wooden spoon until just combined. Do not beat the batter.
- Gently fold through the crushed candy canes.
- Pour the batter into the prepared pan and bake for 15-20 minutes or until the brownies appear set around the edges and slightly firm to the touch in the middle. A toothpick inserted into the centre will come out dirty, but the brownies will continue to bake as they sit in the pan and will firm up as they cool.
- Sprinkle remaining candy canes if desired.
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