Candy Cane Crush Brownies and Icing

Ingredients

For the brownies:

• 2 Perfect Spoonfuls of DAVIDsTEA Candy Cane Crush tea
• ½ cup hot water
• ½ cup butter
• 2 oz unsweetened chocolate
• 2 eggs
• 1 cup sugar
• ½ tsp vanilla extract
• ⅓ cup flour
• ¼ cup cocoa powder
• pinch salt

For the icing:

• 1 cup powdered sugar
• 2 tbsp butter, room temperature
• crushed candy canes or peppermint candies

Directions

Preheat oven to 350 F.

Steep tea in ½ cup hot water for 6 minutes, then strain and set aside.

In a microwave-safe bowl, add butter and unsweetened chocolate. Microwave on high at 20-second intervals, stirring often until chocolate is melted.

In a separate bowl, whisk eggs and sugar until well incorporated. Slowly whisk in chocolate mixture, vanilla and 2 tbsp of brewed tea. Then fold in flour, cocoa powder and salt.

Add batter to a mini muffin tray 1 tbsp at a time and bake for 12-14 minutes. Brownies should appear slightly underdone.

In a bowl, combine sugar, salt, ½ cup of melted butter and ¼ cup of brewed tea and mix until ingredients are well incorporated.

To make the icing, whisk together powdered sugar, butter and 2-3 tbsp of reserved tea until icing reaches a smooth and spreadable consistency. Pipe over cooled brownies and top with crushed candy canes.

 

Show us how your candy cane crush brownies turned out by posting on Instagram and Twitter using hashtags #DTrecipes and #sipsbydavidstea!

Recipe from Steep Thoughts: The DAVIDsTEA Blog