Candy Cane Fudgy Brownies
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) butter
1 cup mini semi-sweet chocolate chips
1 cup firmly packed dark brown sugar
vegetable pan spray
1/2 cup (1 stick) butter, softened
1/2 cup solid vegetable shortening
4 cups (about 1 lb.) sifted confectioners' sugar
3 tablespoons milk
1 bag (10 ounces) Candy Cane Colorburst Candy Melts® Candy melted and cooled slightly
About 16 brownies.
Preheat oven 350ºF. Spray 9 in. square baking pan with vegetable pan spray. Lay 9 in. by 14 in. strip of parchment paper in bottom of pan; ends hanging out of pan.
In small bowl, combine flour, baking soda and salt.
In large microwaveable bowl, combine butter and chocolate. Heat at 50% power 1-2 minutes or until chocolate is completely melted; stir until smooth.
In large bowl, beat chocolate mixture and sugar with electric mixer until well blended. Add eggs one at a time; beat until incorporated. Add vanilla. Add flour mixture; beat until just combined. Fold in 1 cup chopped Candy Melts candy. Spread batter in prepared pan.
Bake 35-37 minutes or until toothpick inserted in center comes out clean. Cool in pan completely.
For buttercream, beat shortening and butter in a large bowl with electric mixer until light and fluffy. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Slowly add milk; beat at medium speed until light and fluffy. Add melted candy and beat until well combined, scraping bottom and sides of bowl often. Spread buttercream over brownies. Remove with parchment; cut and serve.
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