Tuesday, December 13, 2011

Candy Cane Brownies



     Had to make Happy Holiday treats for hubby’s work today.  I started making my usual B.Y.U.-inspired mint brownies, but got a little creative with candy canes and white chocolate chips instead. The candy cane brownies turned out great--my husband and 4-year-old agree!  I made a second batch for a church meeting tomorrow night. Any-hoo, here’s what I did…

3 layers:
1. Brownies:
Ingredients:
1 brownie mix + required eggs, oil, water, etc.
(I like Hershey’s brownie mix because of the chocolate chips!)

Directions:
-Prepare mix according to instructions.
-Bake brownies in 9x13” pan, which probably will be a larger size pan than the directions allow. (Thin brownies are fine because two layers of frosting will be added.) You may want to decrease baking time by 10 minutes to avoid overcooking.
-When brownies are cool, add frosting.

Some topping ingredients
2. Peppermint Frosting:         
3 Tbsp. margarine (or butter)
1 candy cane, crushed
1 ¾ c. confectioners’ (powdered) sugar
1/8 tsp. mint or peppermint flavor
3 drops red food coloring
1-2 Tbsp. water

Directions:
-Crush candy cane (I used my food processor).
Pulverized—good!
-Combine frosting ingredients in bowl and mix with handheld electric mixer.
My 4-year-old requested these brownies for her birthday (in April!)
because of the pink frosting layer.
-Spread frosting on brownies (it will be a thin, possibly crumbly layer—that’s okay).
-Put in freezer 15 minutes.

3. White Chocolate Spread:
4 Tbsp. margarine (or butter)
1 cup white baking morsels
1 candy cane, crushed

Directions:
-Combine margarine and white chocolate chips in bowl and microwave about 30 seconds.
-Stir until smooth. Microwave 15 more seconds if needed (I didn’t).
-Spread evenly over cold brownies.
-Sprinkle crushed candy cane on top.
-Freeze 15 minutes again.

Cut into squares!
They cut beautifully!

I left mine covered overnight, and the candy cane softened and spread more red color:

Redder the next day: Merry Christmas!

*Nutrition facts:

Ingredient
Calories
Sodium (% RDA)
Fiber (g)
Protein (g)
Calcium (% RDA)
20 oz. brownie mix, prepared
(+ ½ c. oil & 2 eggs)
3400
80
10
20
0
7 Tbsp. margarine
490
35
0
0
0
1 ¾ c. confectioners’ sugar
840
0
0
0
0
1 c. white chocolate chips
840
0
0
6
0
2 candy canes
80
0
0
0
0
Total (32 small brownies):
5650 kcal
115 %
10 g
26 g
0 %
1 small brownie:
177 kcal
4 %
0 g
1 g
0%


*Calculated from food packaging:
 I used “Hershey” brand Ultimate Chocolate Brownie Mix, “Blue Bonnet” brand margarine, “Domino” brand confectioners’ sugar, “Nestle Toll House” brand white morsels, and “Bob’s”


Linked at:

It's a Keeper.

2 comments:

  1. I'm so in love with peppermint. *Sigh* The time for it is almost over! These look so good! :)

    ReplyDelete
  2. Oh those look great, and anything you can make with a box mix is a win with me.

    ReplyDelete