Food DIY: Peppermint Candy Cane Chocolate Brownies
AKA The best chocolate brownies ever. I don’t know about you but I love getting all traditional on Christmas Eve and baking up something delicious to serve on Christmas day! These chocolate brownies really are perfect with a cup of tea…or egg nog! And what could be more Christmassy than crushed candy canes on top? Yum!
Here’s what you’ll need:
♥ 185g unsalted butter ♥ 185g dark chocolate ♥ 85g plain flour ♥ 40g cocoa powder ♥ 200g white chocolate ♥ 50g milk chocolate ♥ 3 large eggs ♥ 275g golden caster sugar ♥ 3 Candy canes
Step 1: Cut the butter into small pieces and pop into a medium bowl then break the dark chocolate into small pieces and add to the bowl too. Next place the bowl over top of a pan of boiling water.
Step 2: Stir the butter and chocolate until they have melted and mixed well then remove the bowl from the pan. Next leave the melted mixture to cool to room temperature.
Step 3: While you wait for the chocolate to cool, turn your oven on to fan 160C/conventional 180C/gas 4 then tip the plain flour and the cocoa powder into a sieve held over a medium bowl, and tap and shake the sieve so they run through together and you get rid of any lumps.
Step 4: Next take 50g of white chocolate and 50g of milk chocolate and chop them up into small pieces.
Step 5: Break 3 large eggs into a large bowl and tip in the golden caster sugar.
Step 6: Whisk the eggs and sugar until they look thick and creamy. This can take around 3-8 minutes, depending on the power of your mixer. You’ll know it’s ready when the mixture becomes really pale and about double its original volume or when the mixture that runs off the beaters leaves a trail on the surface for a second or two.
Step 7: Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Continue going under and over in a figure eight until the two mixtures are one and the colour is dark brown. The idea is to mix them together without knocking out the air, so be as gentle and slow as you can.
Step 8: Hold a sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture. Gently fold in this powder using the same figure of eight action as before, keep going very gently and patiently, it will end up looking gungy and fudgy and yummy! Stop just before you feel you should, as you don’t want to overdo this mixing.
Step 9: Now stir in those chunks of chocolate to the mixture!
Step 10: Line a baking tray with baking paper.
Step 11: Spoon your super chocolatey mixture into the baking tray and ensure it’s all spread out evenly.
Step 12: Pop in the oven and bake for 25 minutes! Once the timer is up pull the shelf out and gently shake the tin. If the brownie wobbles in the middle, it’s not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin then take out of the oven.
Step 13: Then place your candy canes in a bag and bash into smaller pieces! Alternatively you can add them into a small food blender and blend them up.
Step 14: Meanwhile leave the brownie mix in the tin to cool.
Step 15: Place the remaining white chocolate over a pan and melt.
Step 16: Once the brownie mixture has cooled pour the white chocolate over top and spread evenly.
Step 17: Then sprinkle your crushed candy canes over top and leave to cool!
Step 18: Once the white chocolate has completely set and cooled again cut the brownies into their pieces and enjoy! Or you know…try and wait until Christmas day to eat them…
Much Bespoke Love