Candy Cane Brownies

Mint + chocolate = L-O-V-E. For real. I'd never thought about using candy canes for the mint component in a dessert, but as soon as I saw these, the lightbulb lit up and I added it to my weekend baking list.

And the fact that they are layered...with dark chocolate squares and candy cane crumbles...makes them that much more enticing. Perfect for the holiday season, you need to add these to the menu for your next holiday party.

Speaking of holiday parties...'tis the season and I am way too giddy and excited about the party that T and Mr. T are throwing in a couple of weeks. I'm not sure yet what I'll be "in charge" of making, but I love parties with our friends!! This week kicks off with an office lunch/white elephant gift exchange, then a wine white elephant party with co-workers. I can't wait!!

In the mean time, you need to make these brownies!!

Candy Cane Brownies
Source: My Baking Addiction

Ingredients

• 6 Tbsp unsalted butter
• 6 oz bittersweet chocolate chips
• 1/4 cup unsweetened cocoa powder
• 3/4 cup all-purpose flour
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 1/2 cup of brown sugar
• 2 large eggs
• 1 tsp pure vanilla extract
• 3 full sized peppermint candy canes, crushed
• 2 full sized (3.17oz) dark chocolate bars 

Preparation

1. Preheat oven to 350 degrees F and line an 8x8 inch baking pan with foil, with several inches of overhang on the sides for easy removal. Spray the foil with cooking spray to prevent sticking.  
2. Place the butter, chocolate, cocoa powder and 3 tablespoons of the crushed candy canes in a medium, heatproof bowl and microwave for 1 minute at a time, stirring in between, until melted. Remove and allow to cool slightly.
3. Meanwhile, whisk together flour, baking powder and salt in another bow and set aside.
4. In the bowl of a stand mixer (or another large bowl if using a hand mixer), place both kinds of sugar, eggs, and vanilla use the whisk attachment and beat on medium speed for about 2 minutes, or until pale and fluffy.
5. Slowly and carefully add the chocolate mixture and beat until combined. Then, add the flour mixture and beat on a low speed to keep from throwing flour out of the bowl, scraping down the sides of the bowls as needed, until ingredients are combined.
6. Pour half of the batter into prepared baking pan, then spread the squares of the chocolate bars evenly on top of the batter. Sprinkle with half of the remaining crushed candy cane pieces and then top with the remaining batter and sprinkle the remaining candy cane pieces on top.
7. Bake for about 35 minutes or until a toothpick inserted in the brownies comes out with a few crumbs but is not wet. Allow the brownies to cool in the pan for 5 minutes. Lift the brownies out using the parchment paper and allow to completely cool on wire rack before cutting into squares.