Candy Cane Brookies
These Candy Cane Brookies are the best of both worlds! Fudgy brownie filled with delicious cream cheese frosting and covered in candy canes!
Ingredients
Brookies
- 1 cup (150 g) all-purpose flour
- 1/4 cup (25 g) unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup (200 g) dark chocolate
- 1/2 cup (125 g) unsalted butter
- 2 large eggs
- 2/3 cup (130 g) brown sugar
- 1/2 cup (100 g) caster sugar
- 1 tsp vanilla extract
- 1 cup candy canes, chopped (see notes)
Frosting
- 1 cup (250 ml) cream cheese, softened
- 1/3 cup (83 g) unsalted butter, softened
- 1/3 cup (50 g) powdered sugar
- 1/2 tsp vanilla extract
- 3/4 tsp peppermint extract
Instructions
Brookies
- Preheat your oven to 175°C / 350°F. Line three baking trays with baking paper and set aside.
- Place an inch of water into a medium sized saucepan and bring it to a gentle simmer. Place a heatproof bowl on top making sure the bottom of the bowl isn’t touching the water. Add the chopped chocolate and butter in the bowl and gently stir until melted. Remove from the saucepan and allow to cool for 10 minutes.
- Add the flour, cocoa powder, baking powder and salt into a medium sized mixing bowl and use a whisk to combine together. Set aside.
- Add the eggs, brown sugar, caster sugar and vanilla extract into the bowl of a stand mixer fitted with a whisk attachment and whisk for 5 minutes on high speed. Alternatively, you can whisk these ingredients using an electric hand mixer.
- Add about 1/4 of the egg mixture to the cooled chocolate butter mixture and fold through. Add the chocolate mixture to the rest of the egg mixture and gently fold through until well combined. Add the dry mixture and fold through.
- Use a cookie scoop (2 tbsp) to scoop 6 cookies on each baking tray. Sprinkle with sea salt (optional). Bake for 10 minutes, turning around halfway. Once out of the oven use a large cookie cutter to jiggle around the freshly baked cookies to give them a rounder appearance. Allow to cool for10 minutes before transferring to a cooling rack to cool completely.
Frosting
- To make the filling add the cream cheese, butter and powdered sugar into a medium sized mixing bowl. Beat on low speed to begin with using an electric hand mixer until no dry ingredients are showing then turn up to full speed and beat smooth and creamy. About 3 minutes. Add the milk powder, vanilla extract and peppermint extract. Mix on low speed to until no dry ingredients are showing, then turn to high speed and continue mixing until well combined. About 3 minutes. The mixture will look pale and fluffy.
- Add the cream cheese filling to a piping bag, snip off the end and pipe filling the centre of half of the cookies, then sandwich with the remaining half. Sprinkle the sides with crushed candy canes.
Video
Notes
Storage
Brookies can be stored in an airtight container for up to three days.
Candy Canes
I’ve found the best way to crush the candy canes and get nice even sized pieces was slowly and by chopping them with a knife. A much faster alternative is to put them in a food processor, but you’ll get some big and some small pieces that way.
Cream Cheese Frosting during warmer weather.
I have a great cream cheese frosting recipe that you can view here. This is a variation on that. It’s not as stable during warmer weather, so if it’s hot where you are, keep these chilled. They’re just as nice out of the fridge.
Chocolate and butter mixture
Make sure that when melting the butter and chocolate together you stir slowly so that it doesn’t seize up.
Nutrition
Calories:257kcal | Carbohydrates:21g | Protein:3g | Fat:16g | Saturated Fat:9g | Polyunsaturated Fat:1g | Monounsaturated Fat:4g | Trans Fat:1g | Cholesterol:49mg | Sodium:128mg | Potassium:135mg | Fiber:1g | Sugar:13g | Vitamin A:416IU | Calcium:44mg | Iron:2mg
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