December 23, 2006
December 8, 2006
dessert first
One of the great joys of being an adult, and not having kids - you can eat dessert first. Which is exactly what we did the other night. I found a recipe for Candy Cane Brownies in the newspaper, it sounded good so I made some. I think these are my new favorite.
Candy Cane brownies, by J.M. Hirsch, AP Food Writer
1 1/2 C sugar
1/4 tsp salt
1 C all-purpose flour
1 1/2 sticks (3/4 C) unsalted butter
12 oz chocolate chips, divided
2/3 C unsweetened cocoa powder
3 large eggs, room temperature
1 tsp vanilla
1/2 C warm milk
10 small candy canes, finely crushed
Preheat oven to 350 F. Coat an 8-inch square baking pan with cooking spray.
In a medium bowl, mix the sugar, salt and flour. Set aside.
In a double boiler or microwave-safe bowl, combine the butter and half the chocolate chips. Melt, stirring often, then remove from the heat. Whisk in the cocoa, transfer to a large mixing bowl and set aside.
In a large measuring cup, whisk together the eggs, vanilla and milk. Add this to the chocolate and cocoa mixture, and whisk well to combine. Fold in the flour mixture, then mix in the remaining chocolate chips and all but 2 tablespoons of the crushed candy canes.
Use a rubber spatula to transfer the batter to the prepared pan. Sprinkle the top with 1 tablespoon of crushed candy canes. Bake 45 minutes, or until a toothpick inserted in the center comes out covered with cakey bits. The center of the brownies should be set.
Dust the top of the brownies with remaining crushed candy canes, then cool completely before serving. Makes 9 generous servings.
MY NOTES:
I didn't have small candy canes, so used about 3 large ones. I think it still could use more candy cane (or maybe a little peppermint extract?), but was very good.
A good way to crush candy canes - nut chopper.
Also good with whipped cream, or probably ice cream too.
Candy Cane brownies, by J.M. Hirsch, AP Food Writer
1 1/2 C sugar
1/4 tsp salt
1 C all-purpose flour
1 1/2 sticks (3/4 C) unsalted butter
12 oz chocolate chips, divided
2/3 C unsweetened cocoa powder
3 large eggs, room temperature
1 tsp vanilla
1/2 C warm milk
10 small candy canes, finely crushed
Preheat oven to 350 F. Coat an 8-inch square baking pan with cooking spray.
In a medium bowl, mix the sugar, salt and flour. Set aside.
In a double boiler or microwave-safe bowl, combine the butter and half the chocolate chips. Melt, stirring often, then remove from the heat. Whisk in the cocoa, transfer to a large mixing bowl and set aside.
In a large measuring cup, whisk together the eggs, vanilla and milk. Add this to the chocolate and cocoa mixture, and whisk well to combine. Fold in the flour mixture, then mix in the remaining chocolate chips and all but 2 tablespoons of the crushed candy canes.
Use a rubber spatula to transfer the batter to the prepared pan. Sprinkle the top with 1 tablespoon of crushed candy canes. Bake 45 minutes, or until a toothpick inserted in the center comes out covered with cakey bits. The center of the brownies should be set.
Dust the top of the brownies with remaining crushed candy canes, then cool completely before serving. Makes 9 generous servings.
MY NOTES:
I didn't have small candy canes, so used about 3 large ones. I think it still could use more candy cane (or maybe a little peppermint extract?), but was very good.
A good way to crush candy canes - nut chopper.
Also good with whipped cream, or probably ice cream too.