Recipe by our in-house chef, @MaddyGoldberg

Prep Time: 15 minutes

Cook Time: 30 minutes

Serving Size: 9 brownies

Ingredients

3/4 cup semi-sweet chocolate chips
3/4 cup unsalted butter
1 1/4 cup sugar
2 eggs
1 tsp vanilla

3/4 cup all-purpose flour
1/4 cup cocoa powder
1/2 tsp salt
7-8 large candy canes, crushed into small pieces

Method

Make the batter: Preheat oven to 350 F. Line a 9x9 inch square pan with parchment paper. In a small saucepan add chocolate chips and butter. Stir over medium-low heat until melted and combined fully. In the bowl of a stand mixer, add melted butter/chocolate and sugar. Whisk on high speed until combined, about 1 minute. Add eggs and vanilla. Whisk on high speed for 1-2 minutes, or until mixture has become fluffier and lightened in colour. In a small bowl, mix flour, cocoa powder, and salt. Using a spatula, fold the dry mix into the stand mixer bowl. Do not whisk, you should be folding with a spatula to avoid over mixing.

Top the brownies: Transfer brownie batter into your parchment lined dish. Sprinkle crushed candy canes overtop to evenly coat the brownies.

Bake the brownies: Bake the brownies for 30 minutes. Remove and let cool for 10 minutes. Transfer to fridge and cool for at least 1 1/2 hours before cutting. These brownies are VERY fudgy and can fall apart while warm. Leaving them time to cool before cutting is necessary. Serve with vanilla ice cream or whipped cream.