Candy Cane Fudge Brownies
Fudgy, rich and decadent chocolate brownies full of candy cane flavours, made with candy cane dust, leaving you on Candy Cane Cloud 9...
Weight Watchers: 3pp per brownie!
Weight Watchers: 3pp per brownie!
Servings: 16 brownies
Calories: 119kcal
Ingredients
- 1/2 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
- 1/2 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)
- 3/4 cup unsweetened cocoa powder
Instructions
- 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.
Notes
© 2014 Cafe Delites. All rights reserved. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please provide a link back to this post for the original recipe
Nutrition
Serving: 1g | Calories: 119kcal | Carbohydrates: 27.5g | Protein: 2.3g | Fat: 1.3g | Fiber: 1.5g