Candy Cane Fudge Brownies

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Happy holidays amigos! Is this not THE best time of year? Family is visiting, the house is all done up, and almost every gathering with friends and family calls for a cup of cheer (or 2 or 3... some times more in my family). This has not been an easy couple of months for both mine and Barbara's families, but we are doing everything we can to keep our spirits high and enjoy our favourite time of year. Needless to say, nobody is counting how many cups of cheer it takes.

We brought these brownies to a holiday paleo potluck last weekend and everybody loved them. It's a recipe I conjured up last Christmas before we started this blog. The potluck was awesome by the way! We met some new friends, hung out with old friends, pounded back some local farm-fresh egg shooters, and I got to play Santa for the "Stealing Santa Gift Game". Good times were had by all.

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We have many more plans for the rest of the season that we look forward to, and people have already begun requesting us to make these brownies again. Let us know what events you make them for!

-Jon.

YIELD: 9x9 brownie pan (cut into whatever size squares you desire)

TIME:  1 hour (+6 hours cooling time)

INGREDIENTS

FUDGE BROWNIE

12 oz semisweet chocolate (%70)

6 oz (3/4 cup) unsalted butter (organic)

5 large eggs (free-run)

2 tbs peppermint extract

1.5 tsp vanilla extract

1/4 tsp salt

1/4 cup cocoa powder

2 tbs water

CANDY CANE TOPPING

5 TruJoy Sweets Candy Canes (corn syrup, soy, and gluten free) - find them here

6 oz semisweet chocolate (%70)

3 oz unsalted butter (organic)

1 tbs peppermint extract

PROCESS

FUDGE BROWNIE

1. Pre-heat oven to 300 degrees with rack in middle of oven, and lightly butter the bottom of a 9x9 inch Pyrex baking dish.

2. Melt the chocolate and butter in a double boiler or in a  Pyrex/metal bowl set in a skillet of barely simmering water, stirring  with a rubber spatula until smooth. Remove from heat, set aside.

3. In a large mixing bowl combine eggs, vanilla extract, peppermint extract, salt, and 2 tbs of  water. Beat on medium-high speed with a hand mixer until the mixture is  very foamy, pale in color, and doubled in volume (about 2 minutes).

4. Reduce speed to low and gradually pour in the chocolate mixture.  Increase speed to high and continue beating until well blended (about 30  seconds).

5. Add the cocoa powder and mix on medium-low until just blended (about 30 seconds).

6. Pour the batter into the prepared pan. Bake for 40 min in brownie pan  (25 minutes for large muffin pan or ramekins). Bake until toothpick  inserted comes out wet with small gooey clumps. Do not overcook.

7. Let brownie cool in the pan for 30 minutes. Run a small knife around  the edges of the pan to loosen the brownie. Cover and refrigerate the brownie  until it's very cold, at least 6 hours.

CANDY CANE TOPPING

1. Roughly chop the TruJoy Candy Canes either with a knife, or by crushing them in a bowl, or by briefly using a food processor (be careful not to process them into candy cane dust).

1. Melt the chocolate and butter in a double boiler or in a  Pyrex/metal  bowl set in a skillet of barely simmering water, stirring  with a rubber  spatula until smooth.

2. Add peppermint extract to the mixture and mix with a hand mixer (about 30 seconds).

3. Pour the warm glaze over the  chilled brownie and, using an offset spatula, spread the glaze evenly. Sprinkle bits of chopped candy cane all over the brownie.

2. Refrigerate the pan until the glaze has set, 20-40 minutes.

3. Before serving, remove pan from the refrigerator, cut into small squares with a  hot knife and serve. Store extras in the fridge.

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