It’s time to integrate the candy cane – the most iconic piece of Christmas décor – into your holiday baking. When the cany cane flavours and mixed into a brownie, you’re left with a fudgy, rich dessert with a subtle mint flavour. Plus, the crushed-up candy canes on top ensure these brownies are certified festive.
Yield: 12 brownies
Brownies
¾ cups all purpose flour
¾ tsp baking powder
½ tsp salt
3 oz unsweetened chocolate
½ cup cannabutter
½ cup granulated sugar
3 eggs
1 ½ tsp peppermint extract
Glaze
3 tbsp heavy cream
4 oz chocolate chips
2 peppermint candy canes
Starting with the dry ingredients for the brownies, stir up the flour, baking powder and salt.
In a separate bowl, met your chocolate and cannabutter in a saucepan over medium heat. Once the mixture is smooth, remove from the heat and whisk in the sugar, eggs, and peppermint extract.
Still off the heat, now you can stir in the mixture to the smooth mixture in the saucepan.
Dump your newly formed batter into a greased pan and bake at about 25 minutes at 350°F. Once done, allow the brownies to cool for at least another 25 minutes.
To prepare the glaze, melt the chocolate chips and heavy cream together over medium heat and pour them on top of the brownies. Finally, crush up your candy canes and sprinkle!