We are feeling festive around here with less than a week to go until the big day. The tree is up and festooned in holiday style, we have survived one December birthday with one more to go in the family. The outdoor lights have long been put up and are anxiously awaiting December 25. By now we have made a few festive batches of Christmas treats. As usual we still have not made it to see the White House Christmas Tree. Fortunately I have all of my holiday shopping finished.
Candy Canes are so festive and so much fun. They always put me in a jolly mood. They really put a bright and holiday feel in to this recipe. These are fun and pack up nicely for a work or school party. The peppermint is sure to put you in the holiday spirit.
Candy Cane Christmas Mint Brownies
The expresso powder (available online from King Arthur Flour) enhances the chocolate flavor in these brownies.
½ cup butter, softened
3 ounces unsweetened baking chocolate
Scant one cup sugar
1 tsp vanilla extract
2/3 cup g-f flour blend (1/3 cup sorghum or millet, 3 T tapioca, 2 ½ T pot starch)
1 tsp espresso powder
½ tsp xanthan gum (only if not already in flour blend)
½ tsp salt
½ tsp baking soda
½ cup chopped nuts or ½ cup chocolate chips (optional)
6 crushed candy canes
4 ounces white chocolate, melted
Preheat oven to 350 degrees F. Prepare 8×8 inch baking pan by spraying with cooking spray, and lining with parchment paper.
Melt butter and chocolate in saucepan over low heat. Stir in sugar and remove from heat. Stir in eggs, one at a time, stirring well to incorporate. Stir in vanilla. Add flour, espresso powder, xanthan gum (if using), salt and baking soda and mix well. Pour into prepared pan and sprinkle with half of the crushed candy canes. Bake for 20 – 25 minutes. Do not over bake.
Remove from oven and when slightly cooled, drizzle with white chocolate and sprinkle with additional crushed candy canes. Cool well before cutting in squares.