Servings: 16

Weight Watcher Smart Points: 10

Preparation Time: 0 Minutes

Cooking Time: 35 Minutes

Ready In: 35 Minutes

Ingredients

  • 1/4 teaspoon baking powder
  • 6 ounces bittersweet chocolate chips (I used Ghirardelli)
  • 1/2 cup of brown sugar
  • 3 full sized peppermint candy canes, crushed
  • 2 full sized (3.17oz) dark chocolate bars (I used Ghiradelli Intense Dark, Midnight Reverie)
  • 2 large eggs
  • 3/4 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter
  • 1/4 cup unsweetened cocoa powder (I used Hershey's Special Dark)
  • 1 teaspoon pure vanilla extract

Instructions

  1. 1
  2. Preheat oven to 350°F
  3. 2
  4. Grease an 8-inch square baking pan with non-stick spray or softened butter
  5. Line the pan with parchment paper; grease parchment paper (this ensures easy removal of brownies)
  6. 3
  7. Place butter, chocolate, cocoa powder and 3 tablespoons of crushed candy canes (reserve the rest for the layering steps) in a heatproof medium bowl set over a pan of simmering water
  8. Stir until butter and chocolate are melted
  9. The candy canes will not completely melt, so small specks will remain in chocolate mixture
  10. Remove from heat and allow to cool slightly
  11. 4
  12. In a separate bowl, whisk together flour, baking powder and salt
  13. Set aside.5
  14. Place both kinds of sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale and fluffy, about 2 minutes
  15. Carefully add the chocolate mixture and beat until combined
  16. Add flour mixture and beat, stopping to scrape down the sides of the bowls as needed, until ingredients are combined
  17. 6
  18. Pour half of the batter into prepared baking pan
  19. Break the chocolate bars into squares and place them, evenly spaced, around the top of the brownie batter
  20. Sprinkle with half of the reserved candy cane pieces
  21. Top with the remaining batter and sprinkle the remaining candy cane pieces on top
  22. 7
  23. Bake for about 35 minutes or until a toothpick inserted in the brownies comes out with a few crumbs but is not wet
  24. Allow the brownies to cool in the pan for 5 minutes
  25. Lift the brownies out using the parchment paper and allow to completely cool on wire rack
  26. Cut into 16 brownies
  27. Eat and repeat.

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