Candy Cane Brownies

Here is my first attempt at getting rid of leftover candy canes: candy cane brownies. I figured a chocolate brownie with chocolate chips and a chocolaty frosting would help mask a few candy canes. I did not want to put the candy canes in the actual brownie batter, as this may make the brownies unpleasantly crunchy and sticky, but rather just use them as a garnish on top. That way the candy canes may be picked off as well, if they are really unwanted (although that kind of defeats the purpose of the recipe and not wasting candy canes). I could have added a little mint extract to the brownie batter to make mint chocolate brownies to match the peppermint flavor on top, but I did not have any mint extract on hand. I think the brownies are tasty just as s though. And the candy canes do make them look nice, if not add to their flavor. 

Candy Cane Brownies
1/3 cup butter or hard margarine, softened
1 cup granulated (white) sugar
2 large eggs
3/4 cup all-purpose (plain) flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1 cup semi-sweet chocolate chips
frosting
crushed candy canes

Preheat oven to 350◦F. Grease an 8x8 inch square pan or line with with parchment paper.
In a large bowl, beat the butter and sugar until light and fluffy. add the eggs separately, beating well after each addition. Add the flour, cocoa, and salt, stir well.  Stir in chocolate chips. Spread batter into prepared pan, as evenly as possible. Bake for exactly twenty minutes. 
Frost with chocolate frosting. I frosted them right after they came out of the oven, for a glossy look, but this does not work well with all frostings. You can also use a vanilla frosting, or cream cheese, or peppermint, or whatever you would like. Before the icing dries, sprinkle the brownies with chopped up or crushed candy canes (make the pieces fairly small, or crush completely). Use as much or as little candy cane as you like. 

This recipe looked and sounded good, but during the process I became a little skeptical. After adding the dry ingredients, the batter became very stiff. I mean, I have made cookies from dough that was less stiff than this. I thought the amount of butter was a little low, but I rolled with it, hoping the brownies would not turn out dry. Luckily, they didn't at all. The key is not to overbake them. The chocolate chips also softened into the batter,m rather than becoming hard as in some brownies, and added to the chocolatyness. These are especially good and fudgey when still slightly warm.  They may not be as good as other brownie recipes I have made, but still good nonetheless.