Servings: about 24 servings servings Prep: 15 min Cook: 35 min Passive: 30 min

These brownies are quite a bit different than any I've ever had: they're less chocolate-y, a little denser and amazing in every way. Recipe courtesy of Melissa from Bubby & Bean.

Ingredients

2 cups Granulated Sugar
4 Tbsp Cocoa
4 Eggs
1 cup Organic Unbleached White All-Purpose Flour
1 1/2 sticks Melted Butter
3-4 Candy Canes
Powdered Sugar for top

Instructions

Preheat oven to 350°F. Use butter to grease a 9 x 13-inch baking pan. Mix the sugar, cocoa, eggs, flour and melted butter until well blended.
Pour batter into baking dish, then place in oven to bake for 35-40 minutes. While the brownies are baking, put unwrapped candy canes in a storage bag and use a small rolling pin to crush them. (You want them in very small pieces.)
Once brownies are done, removed from oven, sprinkle crushed candy canes on the top, and gently press. Allow to cool completely, then top with powdered sugar.
Use a cookie cutter to cut out star shapes and serve. (And while they may be much less pretty, the extras need to be eaten too. And always by the chef!)