Candy Cane Brownies & Pean Pie Blondies Recipes

I decided on brownies and blondies because who doesn’t love these classic desserts? I took basic recipes and added a touch of the holidays by making Candy Cane Brownies and Pecan Pie Blondies. To make them easy to eat I made them in mini cupcake pans.

Candy Cane Brownies

Makes 36 mini brownies

1 cup unsalted butter, melted
1/2 cup cocoa powder
4 large eggs
1 1/2 tsp pure vanilla extract
2 cups granulated sugar
2 cups all purpose flour
1/2 tsp salt
10 candy canes or 30 starlight mints crushed to make 1 cup of candy crumbs

This recipe let’s me do one of my favorite things – beat up on a bag o’something. heh It’s the best way to break up the candy canes!

Preheat oven to 350°
Prepare mini cupcake pan by inserting mini cupcake liners and spraying with cooking spray.
Add melted butter to the bowl of a stand mixer. Add cocoa powder and mix until all lumps are gone.
Add eggs and vanilla and beat for about 3 minutes until the mixture is thick and smooth.
Add in the sugar and mix until well incorporated.
Add in the flour and candy cane pieces and mix until just combined.
Using a small scoop drop batter into cupcake liners – about 3/4s full.
Bake in the preheated oven for 15 – 20 minutes until the center is just set.
Remove to a wire rack to cool.

Pecan Pie Blondies

Makes 72 mini blondies

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1 1/4 cups unsalted butter
2 1/4 cups all purpose flour
1 1/2 tsp baking powder
1 1/2 tsp salt
2 cups packed light brown sugar
1/2 cup granulated sugar
3 large eggs
2 1/2 tsp pure vanilla extract
For the Topping:
1/2 cup unsalted butter
3 large eggs
1 cup firmly packed light brown sugar
1/2 cup dark corn syrup
2 TBS honey
2 tsp pure vanilla extract
pinch of salt
1 1/2 cups walnuts or pecans

Preheat oven to 350°
Prepare mini cupcake tins by lining and then spraying the liners with cooking spray.
Melt the butter over medium heat. Set aside to cool.
Whisk together the flour, baking powder and salt in a medium bowl. Set aside
In a stand mixer with the paddle attached mix the two sugars and the melted butter.
Add the eggs and beat on med-high until light and fluffy – about 3 minutes.
Add the vanilla and beat until combined.
Add the flour mixture and mix until just combined.
Add about half of a small scoop to each cupcake liner.
Bake for 12 minutes and remove from the oven.
While the base is baking make the topping.
Melt the butter.
Whisk the eggs and the sugar together.
Add the melted butter and whisk to combine.
Add the dark corn syrup, honey, vanilla and salt and whisk until well combined.
At the 12 minute mark remove the base from the oven.
Add a walnut or pecan piece to the top.

Pour about 3/4 tsp of the topping over the nut.
Return to the oven and bake for another 12 – 15 minutes.
Remove to a wire rack to cool completely