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Candy cane brookies
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Decadent brookies with peppermint cream - a perfect Christmas treat!
Ingredients:
  • 350g dark chocolate (70% cocoa), chopped
  • 45g unsalted butter
  • 3 eggs, at room temperature
  • 215g (1 cup) caster sugar
  • 70g (1/2 cup) cornflour
  • 4.00 gm baking powder
  • 80g dark chocolate chips
  • 250g cream cheese, at room temperature
  • 60g (1/3 cup) icing sugar mixture
  • 3/4 tsp peppermint extract
  • Candy canes, crushed, to decorate
Instructions:
  • Preheat your oven to 180C/160C fan forced and line 2 baking trays with baking paper.
  • Melt the chocolate and butter in a heatproof bowl over simmering water, making sure the bowl doesn't touch the water. Stir occasionally until melted. Remove from heat and let cool for 10-15 minutes before using.
  • Beat the eggs and sugar in a bowl with electric beaters until pale and creamy. Add cornflour, baking powder, and vanilla, and beat on low speed until just combined. Then mix in the chocolate mixture until just combined. Finally, gently fold in the chocolate chips.
  • Spoon 2-teaspoon dollops of the mixture onto the trays, ensuring space for spreading. Gently flatten with a spatula or the back of a teaspoon. Bake for 10-12 minutes until lightly firm. Allow to cool completely on the trays.
  • Beat cream cheese in a bowl with electric beaters until smooth. Add icing sugar and peppermint extract, then beat until smooth and well combined.
  • Spread 2 teaspoons of cream cheese mixture on one brookie, then top with another brookie to sandwich. Repeat with the rest. Finish by sprinkling the edges of the filled brookies with crushed candy canes.

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