Chocolate Brownie Candy Cane Blossoms are one of my favorite Christmas treats. When I was on my huge baking spree last weekend, these were at the top of the list…
Only, I hadn’t checked my ingredient list and pantry very thoroughly. I had forgotten that my original recipe called for a box of brownie mix. I really wanted to make these, but I was crunched for time and didn’t want to have to run to the store for brownie mix. And well, they say necessity is the mother of invention, so I decided to try to breathe my own brownie cookie!
I started with my Fudge Brownie recipe and adapted it to make a stiff dough that could be scooped and hold its shape for these cookies.
I was worried at first, because the dough was a little crumbly, but ultimately, I am very pleased with the results! These cookies are still a favorite and they’re even better made from scratch!
Chocolate Brownie Candy Cane Blossoms
8 ounces semi sweet chocolate chips
¼ cup butter (½ stick)
1 ¼ cups white sugar
1 large egg
1 teaspoon vanilla extract
½ teaspoon salt
¼ cup unsweetened dark chocolate cocoa powder
¾ cup tablespoons all purpose flour
2 tablespoons powdered sugar
40 candy cane kisses
Preheat the oven to 350 degrees F and line baking sheets with parchment or silicone mats.
In the microwave or a double boiler, melt the butter and chocolate together. Whisk until smooth.
Pour the chocolate into the bowl of a stand mixer fitted with the paddle attachment. Add the sugar and beat until combined. Add the egg and vanilla and mix until combined.
Scrape down the sides of the bowl and add the cocoa powder and flour and mix until combined. The dough will be very thick.
Place the powdered sugar in a small bowl. Scoop 1 tablespoon of dough, roll into a ball, and roll through the sugar.
Place the sugared dough balls into the prepared baking sheets
Bake for 8-10 minutes. Remove from oven. Immediately press a candy cane kiss into the center of each cookie. Cool completely, letting the cookies set undisturbed until the candy kiss hardens again (it will melt after being pressed into the hot cookie).
Store in an airtight container.
Makes about 24 cookies.