• Prep Time: 15 minutes
  • Cooking Time: 20 minutes
  • Serves: 16

Candy Cane Fudge Brownies

  • Recipe Submitted by on

 Ingredients List

  • 1/2 cup candy cane dust -- see below (made with 10x 13.5cm | 5.3" in length candy canes from the top of the hook) OR 160g | 5.6oz in weight
  • 1/2 cup light butter or coconut oil , melted and cooled slightly
  • 1 cup brown sugar , packed
  • 2 x-large eggs , room temperature
  • 1 cup light spelt flour (or plain/all purpose flour(s)
  • 3/4 cup unsweetened cocoa powder


Preheat the oven to 350F and spray a 8-inch pan with cooking oil spray. Line with parchment paper and set aside
In a bullet blender/processor, process candy canes by pulsing in 2 or 3 short pulses until a mix of powder/dust and crisps are formed (about 3-4x 2 second pulses). Set aside.
In a large mixing bowl, mix the melted butter or coconut oil and sugar. Add eggs and whisk well until combined.
Sift the flour and cocoa powder into the wet mixture, and slowly mix with a wooden spoon until just combined. Do not beat the batter.
Gently fold through the crushed candy canes.
Pour the batter into the prepared pan and bake for 15-20 minutes or until the brownies appear set around the edges and slightly firm to the touch in the middle. A toothpick inserted into the centre will come out dirty, but the brownies will continue to bake as they sit in the pan and will firm up as they cool.
Sprinkle remaining candy canes if desired.

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