Candy Cane Brownie

Candy Cane Brownie

Brownie:

  • 100 g dairy-free margarine
  • 200 g dark chocolate
  • ½ dl aquafaba
  • 1 dl oat milk
  • 2 dl sugar
  • 3 1/2 dl all-purpose flour
  • 1/2 dl cocoa powder
  • 1 tsp baking powder
  • 1 tbsp vanilla sugar
  • 1/2 tsp salt

Candy cane frosting:

  • 150 g room temperature margarine
  • 150 g room temperature spread
  • 4 dl icing sugar
  • 15 candy cane bites (for syrup)
  • 2-3 tbsp water
  • 20 candy cane bites (for garnish and crunch)

To make the brownie:

  • Melt margarine and chocolate in a saucepan or in the microwave until you get a smooth chocolate cream. Set aside.
  • Pour the aquafaba into a bowl and beat it with an electric whisk together with the granulated sugar. Beat until it turns white.
  • Add the dry ingredients, and mix.
  • Drizzle over the chocolate cream and mix the mixture until it is smooth and lump-free. Finally, add your oat milk.
  • Spread the batter in a lined 25×25 cm baking tray (or a 25 cm diameter spring form) and bake in the middle of the oven for 20-30 minutes. It should still have a gooey center once it’s done!
  • Allow the brownie to cool completely at room temperature or in the refrigerator.

To make the frosting:

  • Add around 10 candy cane pieces to a pot along with some water. Turn the heat up to medium and stir until fully dissolved.
  • Let cool completely.
  • Mix butter and creamy Spread until smooth, using an electric mixer. Add icing sugar and give it another mix.
  • Add the cooled-off syrup and crushed-up candy canes to the frosting and fold it in. Add more to taste.
  • Frost the brownie with the buttercream frosting and garnish with more crushed-up candy cane!

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