Day 7: Candy Cane Brownie

Hey there, time traveller!
This article was published 08/12/2023 (638 days ago), so information in it may no longer be current.

When asked for a holiday recipe sans regular sugar, chef Richard Warren opted for a festive brownie made with coconut palm sugar (a sweet alternative made from palm-tree sap). The result is a fluffy, minty chocolate treat without a hint of substitution.

Candy Cane Brownie

250 ml (1 cup + 2 tsp) unsalted butter, room temperature
450 ml (1 3/4 cups + 2 tbsp) coconut palm sugar*
4 eggs, large
240 ml (1 cup) all-purpose flour
120 ml (1/2 cup) cocoa powder
10 ml (2 tsp) peppermint extract
60 ml (1/4 cup) crushed candy canes

Preheat oven to 350 F.

Line the bottom of a 9 x 13 pan with parchment paper.

Sift together flour and cocoa powder in a bowl, set aside.

In a stand mixer with the paddle attachment, cream butter and sugar on medium high speed until light and fluffy, about 5 to 7 minutes.

Add eggs one at a time, scraping the sides of the bowl after each egg.

Add flour and cocoa mixture and peppermint extract, mixing on low speed until all ingredients are well combined.

Spread into pan, sprinkle top of brownie with crushed candy canes. Bake for 18 to 20 minutes.

Let cool to room temperature, remove from pan and cut into desired sized pieces.

* Note: The original recipe calls for granulated sugar. You can also use date sugar in place of coconut palm sugar.

Recipe adapted by chef Richard Warren from Bachour Chocolate by Antonio Bachour.