Candy Cane Brownie Blossom Recipe

Candy Cane Brownie Blossom Recipe

Stop what you are doing and write this recipe down!
It is just too good to pass up and one of our new family favorites for the Holiday season.
 

Candy Cane Brownie Blossom Recipe

I recently hosted a Christmas Cookie Exchange and these lovelies were shared by my friend Amy.  I blame her for the two pounds I have gained since our swap {{just kidding}} lol.  But truthfully I have made two batches of these in the last month ~ that’s 10 dozen of these amazingly delicious cookies just hanging out in my house.

 

Candy Cane Brownie Blossom Recipe

Candy Cane Brownie Blossom Recipe
 
Ingredients:
4 oz unsweetened bakers chocolate, melted
2 cups sugar
1/2 cup vegetable oil
4 eggs
1 tsp peppermint extract
1 tsp vanilla extract
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup powdered sugar {to roll cookies in}
5 dozen Candy Cane Hershey’s Kiss candies {about two bags}
 
Mix together the sugar, oil and melted chocolate.  One at a time, add eggs and mix well.  Mix in the vanilla and peppermint extracts.  In a medium bowl, whisk together the flour, baking powder and salt.  Add the flour mixture to the chocolate mixture and mix until smooth and well combined.  Chill overnight or for at least 4-6 hours.  Preheat the oven to 350 degrees.  Grease cookie sheets.  Unwrap Hershey’s Kiss candies.  Roll tsp sized balls of dough in your hand.  Toss them in the powdered sugar and coat well.  Place on sheet about 2 inches apart.  Bake for 8-9 minutes.  Upon removing from the oven, immediately press a kiss into the centre of each cookie.  Place the cookie sheet into the fridge or freezer to cool before the chocolate melts.  Once cooled remove from the cookie sheet and store.
 

Candy Cane Brownie Blossom Recipe

Enjoy!!
#nomnom

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