INGREDIENTS:
- 8 oz. semisweet choclate, chopped
- 4 oz. unsweetened chocolate, chopped
- 3/4 cup butter
- 1 1/2 cups sugar
- 4 eggs
- 2 tsp. vanilla
- 1 cup flour
- 1 tsp. salt
- 1/2 cup crushed candy canes
- 2/3 cup mini chocolate chips
Grease and flour a 9 X 13-inch cake pan, and pre-heat the oven to 350 degrees. In a saucepan over low heat, melt together the senisweet and unsweetened chocolate and the butter. let cool for about 10 minutes. Whisk in the sugar, and then the eggs one at a time, whisking well after each addition. Add vanilla. In a seperate bowl, whisk together the flour and salt. Fold into the chocolate mixture. Pour into prepared pan and smooth the top. Bake for about 25-30 minutes or until a cake tester inserted into the center has only a few moist crumbs clinging to it.
For the topping, sprinkle the top with candy canes and chocolate chips after you remove the brownies from the oven and return the pan to the oven for about 30 seconds.
Allow to cool in the pan on a rack, and refrigerate until cold.
Appeared in print in the Independent Weekly 12/16/09
