Servings: 16

Weight Watcher Smart Points: 10

Preparation Time: 0 Minutes

Cooking Time: 35 Minutes

Ready In: 35 Minutes



    1. 1
    2. Preheat oven to 350°F
    3. 2
    4. Grease an 8-inch square baking pan with non-stick spray or softened butter
    5. Line the pan with parchment paper; grease parchment paper (this ensures easy removal of brownies)
    6. 3
    7. Place butter, chocolate, cocoa powder and 3 tablespoons of crushed candy canes (reserve the rest for the layering steps) in a heatproof medium bowl set over a pan of simmering water
    8. Stir until butter and chocolate are melted
    9. The candy canes will not completely melt, so small specks will remain in chocolate mixture
    10. Remove from heat and allow to cool slightly
    11. 4
    12. In a separate bowl, whisk together flour, baking powder and salt
    13. Set aside.5
    14. Place both kinds of sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale and fluffy, about 2 minutes
    15. Carefully add the chocolate mixture and beat until combined
    16. Add flour mixture and beat, stopping to scrape down the sides of the bowls as needed, until ingredients are combined
    17. 6
    18. Pour half of the batter into prepared baking pan
    19. Break the chocolate bars into squares and place them, evenly spaced, around the top of the brownie batter
    20. Sprinkle with half of the reserved candy cane pieces
    21. Top with the remaining batter and sprinkle the remaining candy cane pieces on top
    22. 7
    23. Bake for about 35 minutes or until a toothpick inserted in the brownies comes out with a few crumbs but is not wet
    24. Allow the brownies to cool in the pan for 5 minutes
    25. Lift the brownies out using the parchment paper and allow to completely cool on wire rack
    26. Cut into 16 brownies
    27. Eat and repeat.

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