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.
Foto: Cafe Delites
Ingredients
- 1/2 cup candy cane dust (- made with 10x 13.5cm/5.3" in length candy canes from the top of the hook)
- 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)
- 3/4 cup unsweetened cocoa powder
Steps
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Preheat the oven to 350℉ | 175℃ and spray a 8-inch pan with cooking oil spray. Line with parchment paper and set aside
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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.
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In a large mixing bowl, mix the melted butter or coconut oil and sugar. Add eggs and whisk well until combined.
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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.
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Gently fold through the crushed candy canes.
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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.
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Sprinkle remaining candy canes if desired.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (17% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| candy cane dust | 0.5 cup | - | - |
| light butter or coconut oil | 0.5 cup | - | - |
| brown sugar | 1 cup | - | - |
| x-large eggs | 2 | - | - |
| light spelt flour | 1 cup | - | - |
| unsweetened cocoa powder | 0.75 cup | Rp 8.000/100g | Rp 14.220 |
*Estimated market prices, may vary by region
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