Prep 25 mins
Cook 45 mins
I found this in the paper after already making all of my Christmas cookies. I'll try them next year.
- 1 1⁄2 cups sugar
- 1⁄4 teaspoon salt
- 1 cup all-purpose flour
- 3⁄4 cup unsalted butter
- 12 ounces chocolate chips, divided
- 2⁄3 cup unsweetened cocoa powder
- 3 large eggs, room temperature
- 1 teaspoon vanilla
- 1⁄2 cup warm milk
- 10 candy canes, finely crushed, reserving 2 tablespoons
- Preheat oven to 350. Coat an 8 inch square pan with cooking spray.
- Mix sugar, salt and flour. Set aside.
- In double boiler or microwave safe bowl, combine butter and half the chocolate chips. Melt, stirring often, then remove from heat. Whisk in the cocoa, transfer to a large mixing bowl and set aside.
- In large measuring cup, whisk together eggs, vanilla and milk. Add this to the chocolate and cocoa mixture and whisk well to combine. Fold in the flour mixture, then add the remaining chocolate chips and all but 2 tablespoons of the crushed candy canes.
- Transfer to prepared pan and sprinkle top with 1 tablespoon of crushed candy. Bake 45 minutes or until a toothpick inserted in the center comes out covered with cakey bits.
- Dust top with remaining candy.
This recipe really needs to be done in a 9x13 inch pan. It didn't cook all the way through in the 8 inch square pan I used. By the time the middle was even remotely cooked through, the outside was rock hard, I ended up having to throw it away and do an emergency batch of shortbread cookies. However, if you do plan on making it, I suggest using a coffee grinder to crush the candy canes, it's faster and queiter.