Ingredients
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1/2 cup unsalted butter (1 stick), plus more for baking dish
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3/4 cup dark chocolate chips/chunks
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2 eggs, large
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1 cup sugar
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1 teaspoon vanilla
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1 teaspoon instant espresso powder
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1 cup all-purpose flour
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1/2 teaspoon baking powder
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1/4 teaspoon sea salt
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1 canister cupcake icing (with piping tip attached for easy-ness)
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5 peppermint candy canes, crushed
Directions
- Preheat oven to 350°F.
- Butter an 8×8” baking dish and line with parchment, leaving a five centimeter overhang on both ends. Spread a little butter onto the parchment as well.
- Set a heatproof bowl (think tempered glass or stainless steel) over a small pot of gently simmering water. Add the butter and chocolate to the bowl and melt them together until smooth. Stir occasionally and use a kitchen towel to protect your hands from the heat if needed.
- Meanwhile, in a mixing bowl whisk together the eggs, sugar, vanilla, and espresso powder until eggs are pale yellow and thick – put a little muscle into it. Add the melted chocolate and butter mixture, whisk to combine.
- Add the flour, baking soda and salt to the bowl and stir with a rubber spatula just until fully incorporated. Transfer to prepared baking dish, smooth the top with the spatula, and bake on the centre rack of the preheated oven for 30-35 minutes until set and a toothpick inserted in the center comes out with moist crumbs (rather than with a smear of batter, because that would be too undercooked). Let cool on a wire rack in the pan about 30 minutes then lift out of the pan using the parchment and onto a cutting board.
- Cut cooled brownies into squares about four centimeters inches. Top each with a rosette of frosting, and then with crushed candy canes. Enjoy! Happy Holidays!
