peppermint bark brownies on La Casa de Sweets. They looked gorgeous (and were quite a healthy brownie recipe). I had visions of cutting them into heart shapes. However I wasn't so sure of the vegan grain-free version, especially as it had almond flour and I had a notion that I could put one into Sylvia's lunchbox (which must be nut free). I quite liked the leftover candy cane brownies that I saw at The Creekside Cook. It was an easy simple recipe, that used pantry staples.
The mint flavour worked really well for me here, softening the tooth-aching sweetness of the white chocolate. After all I grew up eating peppermint crisp - a bar of crunchy peppermint in a milk chocolate coating. My mint candy canes only made up about half the required amount. It seemed enough though I would try more if I had them. I decided to stick to the red and white candy canes for the Valentine aesthetics.
I am sending this to Elizabeth's Kitchen Diary for her Valentines Day Baking Inspiration event.
Previously on Green Gourmet Giraffe:
One year ago: NCR Coronationl Potato Salad
Two years ago: Choc almond slice, Valentine and Koorioberee
Three years ago: CC Cheese Hearts
Four years ago: Valentine Scones - raspberry and white chocolate
Five years ago: Valentine Day Polenta
Six years ago: WCC # 25 Velvet Soup from Nigellaland
Candy Cane Brownies
Adapted from The Creekside Cook and La Casa de Sweets
1 cup raw sugar
1/2 cup Dutch processed cocoa
1/2 tsp apple cider vinegar
3/4 plain flour (I used 1/4 wholemeal flour)
1/2 tsp baking powder
1/4 tsp salt
150g white chocolate
1/4 cup crushed candy canes (I think I only had about 2 tbsp)
Preheat oven to 180 C and grease and line a 20cm square cake tin.
Melt butter in a medium bowl (in the microwave) or saucepan (on stovetop). Add sugar and cocoa, add in eggs, one at a time and then vinegar. Gently mix in flour, baking powder and salt. Pour into prepared tin. Bake for 20 minutes until a skewer inserted in the middle comes out just clean (a few crumbs are fine). Cool in the tin.
To make topping, melt white chocolate and pour over cooled brownie in the tin. Sprinkle with crushed candy cane. Let chocolate set before removing from tin and slicing. It is best to slice when chocolate has just set - I think this was a few hours rather than letting it harden completely when it is more likely to crack. Keep in an airtight container - ours kept for 4 days and was still good.
On the Stereo:
Picaresque: The Decembrists