Everybody Eats: Candy Cane Brownies a Christmas treat for chocolate lovers

My family had its first holiday gathering almost three weeks ago. For as long as I can remember, the Hines Family Christmas happens the first Saturday of the month, a tradition I love because it makes the holiday season that much longer.

The celebration has changed over the years. When I was younger, we gathered at my grandparents' home in Waterloo, had a sit-down dinner of turkey and stuffing and opened presents. Now that our family has grown, it's easier now for us to go out to eat. Then, after the meal, we return to my grandmother's retirement community to have dessert and open presents.

My sister and I handle dessert. She doesn't bake. She buys. I take it as a challenge to make something better than what I brought the year before. This is usually when my family reminds me that not everything is a competition. Of course, none of them complain when it's time to eat the treats.

This recipe got a thumbs-up from my nephews (ages 19 and 15) who did their best to consume every bite. I thought I'd be nice and give the leftovers to my cousin, who is a student at the University of Iowa, but my daughter said, 'No,” and took the container to our car.

It's the thought that counts, right?

CANDY CANE BROWNIES

Makes 12 to 16 brownies

Brownie batter

14 tablespoons unsalted butter

1/2 cup bittersweet chocolate chips

3 large eggs

1 cup sugar

1/2 teaspoon peppermint extract

1/2 teaspoon vanilla extract

1/2 cup unbleached flour

Pinch of salt

1/2 cup white chocolate chips

Icing

1/2 cup white chocolate chips

1/2 cup confectioners' sugar

1 to 2 candy canes (enough for 1/3 to 1/2 cup when crushed)

Grease a 9-by-9-inch baking pan with butter. Dust with flour and tap out excess. Preheat the oven to 350 degrees.

Melt the butter and bittersweet chocolate together in a small saucepan over low heat, stirring frequently. Remove the heat and set aside to cool.

Beat together the eggs, sugar, peppermint extract, and vanilla until smooth. Add the cooled chocolate mixture and continue mixing until well blended.

Measure the flour and sift together directly into the batter, mixing gently until well combined and no trace of the dry ingredients remains. Stir in white chocolate chips by hand.

Spread the brownie batter in the prepared baking pan and bake for 27 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool on a rack for 30 to 60 minutes.

While the brownies cool, put the candy canes in a plastic bag, cover with a towel and pound with a hammer or rolling pin until candy is crushed in tiny pieces.

To make the icing, melt the white chocolate chips in a small saucepan or a double boiler, stirring constantly. Stir in the confectioners' sugar and whisk icing until smooth.

Once the brownies are cool, spread the icing over the top of the brownies in the pan. You do not have to be perfect or go to the edges of the brownies; you can dab here and there.

Immediately sprinkle the candy cane bits on top and refrigerate for 30 minutes or until the topping is set. Cut just before serving.

Source: 'Fat Witch Brownies: Brownies, Blondies, and Bars from New York's Legendary Fat Witch Bakery” by Patricia Helding (Rodale Books; Sept. 14, 2010)