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Hey MBA readers! I hope you had an amazing Thanksgiving holiday. Today I have a really sweet treat for you in the form of a guest post from the lovely Emily of the blog, Jelly Toast. Emily emailed me a few weeks back and we quickly realized that we lived just a few miles apart, so we met for coffee and the rest was history. Welcome, Emily – I am so excited to have you here!
Hi everyone!
My name is Emily and I’m the caffeine driven cook, baker and photographer behind Jelly Toast. I can’t tell you how excited I am to be here on My Baking Addiction. I may have squealed a little bit when Jamie asked me if I was interested in guest posting. I’ve been a long time reader of MBA so this is like walking the red carpet. Which also means I’ll probably trip over my dress and sprawl out in front of everyone. Graceful, huh?
Grace or not, I love doing what I do. What is it that I do exactly? Well, I am a mom, wife, self-taught cook/baker, photographer and compulsive coffee drinker. All of which grace the recipes and ramblings over on Jelly Toast. I also love to root through my family’s recipes, testing and tweaking things. Which translates to adding more chocolate. Or Cheese. I’m a huge fan of both.
What I cook and bake always reflects my mood, which is wildly influenced by the current season. Being a Fall and Winter fanatic, I go crazy about Thanksgiving food and am out-of-my-mind excited for holiday cookie baking. Seriously.
Speaking of holiday baking, I never like to show up at someone’s house empty handed, especially around the holidays. So I brought you these brownies. Correction: I brought you these incredibly decadent Dark Chocolate Candy Cane Brownies. The awesome thing is, if you’re not up for making the brownies from scratch, simply use your favorite box mix and layer with the candy and chocolate as directed.
These brownies are sure to get you into the holiday spirit. And don’t worry if you eat them all. I’ve got another batch baking right now. Enjoy!
[pinit]
Candy Cane Brownies
Ingredients:
6 tablespoons unsalted butter
6 ounces bittersweet chocolate chips (I used Ghirardelli)
1/4 cup unsweetened cocoa powder (I used Hershey’s Special Dark)
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup of brown sugar
2 large eggs
1 teaspoon pure vanilla extract
3 full sized peppermint candy canes, crushed
2 full sized (3.17oz) dark chocolate bars (I used Ghiradelli Intense Dark, Midnight Reverie)
Directions:
1. Preheat oven to 350°F.
2. Grease an 8-inch square baking pan with non-stick spray or softened butter. Line the pan with parchment paper; grease parchment paper (this ensures easy removal of brownies).
3. Place butter, chocolate, cocoa powder and 3 tablespoons of crushed candy canes (reserve the rest for the layering steps) in a heatproof medium bowl set over a pan of simmering water. Stir until butter and chocolate are melted. The candy canes will not completely melt, so small specks will remain in chocolate mixture. Remove from heat and allow to cool slightly.
4. In a separate bowl, whisk together flour, baking powder and salt. Set aside.
5. Place both kinds of sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale and fluffy, about 2 minutes. Carefully add the chocolate mixture and beat until combined. Add flour mixture and beat, stopping to scrape down the sides of the bowls as needed, until ingredients are combined.
6. Pour half of the batter into prepared baking pan. Break the chocolate bars into squares and place them, evenly spaced, around the top of the brownie batter. Sprinkle with half of the reserved candy cane pieces. 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. Cut into 16 brownies. Eat and repeat.
Recipe Source: Jelly Toast adapted from Martha Stewart
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wonderful recipe!!! and the pictures are ahhhmazing ;)
my oldest is allergic to eggs and milk, so we will be playing with the recipe to veganize it, but am hoping it turns out as delish as the original ;)
I would love to hear how they turn out! My nephew is allergic to milk and eggs as well, and it makes baking very exciting. Good luck and I hope they turn out for you!
OOPS! I read the instructions wrong, and I ended up melting the 2 bars of chocolate in with the butter, chips and cocoa powder. I added a little more flour, one more egg and some extra butter to compensate. Hopefully they turn out alright . . . extra chocolate is never a bad thing, right?
I doubt that could be bad, Lizzy! How did they turn out?
i found mine took closer to 45minutes! and my candy canes also did melt when they were in the oven. overall, they still tasted great! keep these recipes coming!
Hi Amy!
Thanks for letting me know about the baking time. Hopefully if anyone else has that problem, this will help them out. I’m glad you were able to make them work and that you enjoyed them!
The brownies look delicious. I can’t wait to try them. They look fudgy and delicious. Thanks so much for the recipe Emily, and thanks Jamie for introducing us to Emily.
Beautiful! Pinned publically and privately as I MUST remember to make them ASAP! :)
I made these this weekend, and they are super delicious! But… my crushed candy canes on top melted :( is there anyway to stop this, or do I just have to sprinkle them on close to the end of baking?
Perhaps it was a difference in the brand of candy canes we used, but you could definitely wait and add them the last few minutes of baking if you’re having trouble with them melting in. I’m so glad you liked them, though!
Great idea for some holiday themed doctored brownies, can’t wait to try!
New to Emily’s site–these brownies are reason enough for me to love her!
I will definitely try these, they sound great.
Yummy… They look so so good…