BRIKA eats

BRIKA Eats: Candy cane brownie cookie recipe

Recipe by Kata Ambrus from De Mello Palheta Coffee Roasters

Is it a brownie? Is it a cookie? In any event, one thing’s for certain: this hybrid is undeniably delicious. Serving up a heady dose of chocolate balanced with moist richness, these festive baked goods are destined to be a hit.


225g butter, room temperature

300g sugar

100g glucose (sub in corn syrup or honey in a pinch)

1 egg

1/4 tsp vanilla extract

60g melted semi-sweet or bittersweet chocolate

200g flour

100g cocoa powder

3/4 tsp baking powder

1/4 tsp baking soda

1.5 tsp salt

Crushed candy cane


  1. Cream butter, sugar and glucose in a stand mixer using the paddle attachment until light and fluffy
  2. Add egg, vanilla extract, and melted chocolate and beat until thoroughly incorporated, scraping down the sides of the bowl as needed
  3. Whisk flour, cocoa powder, baking powder, baking soda and salt in a separate bowl and add to butter mixture. Mix on low just until fully incorporated.
  4. Scoop 60 ml (or 2 tablespoon-sized) portions onto a parchment-lined baking sheet at least 3 inches apart.
  5. Sprinkle with candy cane pieces.
  6. Chill for at least an hour, or cookies will not bake properly.
  7. Bake at 325 F for 12 minutes, rotating pans halfway through.
  8. Allow cookies to cool on sheet pans. Cookies will keep for a week at room temperature in an airtight container.

Also available at the BRIKA pop-up shop in Toronto’s Yorkville Village (55 Avenue Road) on the concourse level.

Said the King Done like Dinner plates in main image, $70. 

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