Ingredients
½cupcandy cane dustsee below
½cuplight butteror coconut oil, melted and cooled slightly
1cupbrown sugarpacked
2eggslarge
1cuplight spelt flourcan also be all-purpose flour
¾cupcocoa powderunsweetened
Preparation
Preheat the oven to 350 degrees F and spray a 8-inch pan with cooking oil spray. Line with parchment paper and set aside
In a bullet blender/processor, process candy canes by pulsing in 2 or 3 short pulses until a mix of powder or dust and crisps are formed (about 3-4x 2 second pulses). Set aside.
In a large mixing bowl, mix the melted butter or coconut oil and sugar. Add eggs and whisk well until combined.
Sift the flour and cocoa powder into the wet mixture, and slowly mix with a wooden spoon until just combined. Do not beat the batter.
Gently fold through the crushed candy canes.
Pour the batter into the prepared pan and bake for 15 to 20 minutes or until the brownies appear set around the edges and slightly firm to the touch in the middle. A toothpick inserted into the centre will come out dirty, but the brownies will continue to bake as they sit in the pan and will firm up as they cool.
Sprinkle remaining candy canes if desired.
