Recipe: Candy cane brownie

1 1/2 cup sugar
1/4 tsp salt
1 cup all-purpose flour
3/4 unsalted butter (I never use unsalted)
12 oz. chocolate chips, divided
2/3 cup unsweetened cocoa poder
3 large eggs, room temperature
1 tsp. vanilla
1/2 cup warm milk
10 candy canes, finely crushed

Coat an 8-inch-square baking pan with cooking spray.
In a medium bowl, mix sugar, salt, and flour. Set aside.

In a double boiler or microwave safe bowl, combine butter and half the chocolate chips. Melt, stirring often, then remove from heat. Whisk in cocoa, transfer to a large mixing bowl and set aside.

In a large measuring cup, whisk together eggs, vanilla, and milk. Add to chocolate and cocoa mixture and whisk well to combine. Fold in flour mixture, then mix in remaining chocolate chips and all but 2 tbsps. of the crushed candy canes.

Use a rubber spatula to transfer batter to prepared pans.  Bake in a 350 degree F oven for 45 minutes or until a toothpick inserted in the center comes out covered with cakey bits. The centre of the brownies should be set. Dust top of brownies with remaining crushed candy canes then cool completely before serving.

Bon appetit!