Tuesday, December 6th, 2011
I bought these candy cane kisses before we even got our Christmas tree. Have you seen these things? They taste like Christmas-flavored rainbows and unicorns! Magical.
I’ve had these little beauties stashed in the freezer since Thanksgiving, and have been slowly sneaking them one at a time for a little bite of Christmas. I am obsessed. I didn’t love white chocolate…until now. It just needed a pepperminty best friend.
I made these brownies from my favorite, super-simple recipe and spooned them into muffin pans. I did so while watching an old episode of Grey’s Anatomy on Netflix — which means that they go from the pantry to the oven in about thirty minutes! You can’t beat that. You’ll still have plenty of time to wrap presents.
I think a few of these would make a lovely gift! Put them on a pretty plate and take them to an awkward party. It’s that time of year.
Candy Cane Brownies
Adapted from Baker’s One-Bowl Brownies
Makes 20 brownies
4 squares unsweetened baking chocolate
1 1/2 sticks butter or margarine
2 cups sugar
1/2 cup egg whites (or 2 additional eggs)
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup flour
20 Hershey’s candy cane kisses, unwrapped
Preheat oven to 350°F. Line 20 muffin cups with paper liners, and spray lightly with cooking spray.
In a large bowl, microwave chocolate and butter on high for 2 minutes or until butter is melted. Stir thoroughly until chocolate is melted. Add sugar and stir to combine. Add egg, egg whites, and vanilla, and stir to combine. Add cinnamon, salt, and flour, and stir until well blended.
Spoon batter into muffin cups until 1/2 full. Bake for 20-25 minutes, or until a toothpick inserted into the center of a brownie comes out clean. Immediately top each brownie with a candy cane kiss, twisting the kiss gently to set it into the top of the brownie. Carefully remove each brownie from the pan and transfer to a wire rack — the kisses will be soft, so try not to tilt the brownies so that the chocolate doesn’t ooze. Cool completely.