Candy Cane Brownie Bites

Sometimes you try a new recipe and it comes out like a dream and other times you have to struggle a bit and do some tweaking to get the results you want.  This recipe had a few hiccups but no problems that were insurmountable.   I had to add a tablespoon or two of milk to the original icing ingredients because instead of melting over a low heat, my icing turned into a dry clump in the pan.  It finally came together and then literally would not adhere to the top of the brownies, as I was trying to spread the icing it would come up with brown crumbs from around the top edges.  About that time I may have said to myself, Are you kidding me???? Who tested these recipes??  I cut the edges off my brownies anyway so I don't really care what is happening over there on those darn edges.  But, honestly, who gives a recipe for icing that doesn't  spread?  On that note, does anybody have a recipe for spreadable white chocolate icing?   I know that was just too many questions for one small pan of iced brownies.

At one point the sun came out for a few minutes so I got all excited and ran out to photograph something only problem the brownies were in the oven.  I grabbed the candy canes for the brownies and photographed them next to a white azalea that I noticed was blooming in the garden.  I caught the last of the sun for a picture of the brownies just out of the oven.  The brownies have a light thin top crust but underneath that top layer they have a dark chocolaty brown color.  The crusty layer that formed on top shatters especially on the edges when you spread on the icing but not to worry because you cover the whole thing up with crushed candy canes. I'm probably  exaggerating about the crumbs which I've been known to do, exaggerating in general not specifically about crumbs.  You can also try this as a personal challenge to see if you can spread this icing on the brownies without any difficulties. 

I used a 9" square pan with a removable bottom that I removed before I iced the brownies, sprinkled on the crushed candy canes and chilled before cutting off the edges.  They have to be cut in perfect little squares and the cooks gotta have a little nibble! I like to use a gridded mat as a guide to cut the brownie squares and I also use one of those nifty knifes used to slice layers of cake.  I decided to make 1" bites and put them into mini muffin liners.  These little chocolate bites are fairly sweet and rich so I think the small bites of minty chocolate brownies are always welcome at the holidays.

I don't know about everybody else but I have trouble making one kind of brownie and usually think that I should also make a sort of companion brownie to go with the first one.  They candy cane brownies can stand on their own but I decided to make a pan of the Emerald City Brownies as a fun contrast of colors to add to my holiday gift boxes.

These two brownie recipes are similarly rich, fudgy and minty.  The Emerald City brownies have mint chips and a hefty dose of peppermint extract.  Both  have been adapted from "Fat Witch Brownies" by Patricia Helding.  I used an 8" square pan for the Emerald City brownies to make a thicker  shape that contrasts with the candy cane brownie bites.

I started layering the brownie bites into the gift box and eventually sealed the whole thing up with waxed tissue paper.  Brownies freeze well and these gift boxes can be put together using the frozen brownies as you need them.

Placed in a pretty container they make a nice hostess gift or maybe something to share with friends or neighbors.

Ingredients and Directions for Candy Cane Brownie Bites
Grease a 9" baking pan and preheat the oven to 350 degrees


For the brownie batter


14 tablespoons unsalted butter
1/2 cup bittersweet chocolate chips
3 eggs
1 cup granulated sugar
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla extract
1/2 cup all purpose flour
pinch of salt
1/2 cup white chocolate chips


Icing
use at your own risk!


3/4 cup white chocolate chips
1/2 cup powdered sugar
1-2 tablespoons milk
1-2 large candy canes or several minis, enough for 1/2 cup crushed


In a small saucepan melt the butter and chocolate chips over a low heat, stirring frequently.  Remove from the heat and set aside to cool.


In a medium bowl beat together the eggs, sugar, peppermint and vanilla extracts.  Add the cooled chocolate mixture and mix until well blended.


Measure the flour and salt and sift together directly into the chocolate mixture.  Stir in the white chocolate chips.  Pour the batter into the prepared pan and  bake for 27 minutes or until a toothpick comes out with crumbs and no batter.


While the brownies cool crush the candy canes in a plastic bag with a rolling pin.


Make the icing by melting the white chocolate chips, stirring constantly.  Stir in the powdered sugar and milk.  Whisk until smooth.


Once the brownies are cool, spread the icing over the top.  Sprinkle the crushed candy canes over the top.  Chill in the refrigerator before slicing into squares.  Makes about 50-1" square bites.


Ingredients and Directions for Emerald City Brownie Bites
Grease an 8" metal baking pan and preheat the oven to 350 degrees


12 tablespoons unsalted butter
1/2 cup bittersweet chocolate chips
1 tablespoon peppermint extract
3 large eggs
1&1/4 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup all purpose flour
1/4 teaspoon salt
1/2 cup mint chips
1/3 cup green sugar sparkles


In a small saucepan melt the butter and chocolate chips over a low heat, stirring frequently.  Set aside to cool before mixing in the peppermint extract.


In a medium bowl beat together the eggs, sugar and vanilla together.  Add the cooled chocolate mixture and mix until well blended.


Measure the flour and salt and sift directly into the chocolate mixture.  Mix together and stir in the mint chips.


Pour the batter into the prepared pan and top with the sugar sprinkles.  Bake for 30-32 minutes until a toothpick comes out with a few crumbs.  


Remove from the oven and let cool.  Chill to make it easier to cut into small squares.  Makes 36-1"square bites.