•  125g butter
•  100g dark chocolate, chopped
•  ⅓ cups (120g) brown sugar
•  2 eggs
•  ⅓ cups (100g) plain (all-purpose) flour, sifted
•  ⅛ teaspoon baking powder, sifted
•  2 tablespoons cocoa, sifted
•  100g candy canes, chopped

•  200g dark chocolate, chopped
•  ⅓ cup (80ml) single (pouring) cream

  Preheat oven to 180ºC (355ºF). Place the butter and chocolate in a small saucepan over low heat and stir until melted and smooth. Place in a bowl with the sugar and eggs and mix to combine. Add the flour, baking powder and cocoa and mix to combine. Spoon into 2 lightly greased 12-hole 25ml-capacity mini muffin tins and bake for 12–15 minutes. Allow to cool.

  To make the ganache, place the chocolate and cream in small saucepan over low heat and stir until melted and smooth. Cool. Turn the brownies upside-down, top with a teaspoon of ganache and sprinkle with chopped candy canes to decorate. Makes 24.