So it’s the holidays, and it’s busy, and we’re all a bit tired, but also full of sugar, which makes for a weird combination of agitated zombies..oh wait? No? You’re good? Well good for you. I almost fell off a chair yesterday because I forgot to eat lunch, but remembered to eat candy. We can’t all have our stuff together every day. Anyways, for those of you who have most of you’re stuff together but not quite everything, I provide you an easy, impressive and delicious recipe that is only half cheating. It includes a box brownie mix, and I refuse to make it any other way, because brownies are annoyingly hard and I had one good recipe once and then I tried to recreate it and they didn’t work, but Betty Crocker nails it every time.
This one adds a few extra surprises and suddenly you look like someone who not only remembered to eat lunch, but also whipped something impressive out of the oven.
The swirled white chocolate? Hides all sins: When I tried to remove the brownies from the pan in one solid piece but it wasn’t fully cooled in the centre. I left a chunk of the middle stuck to the pan. I had a square brownie with a giant whole in the middle. You know what I did? I removed the centre from the pan and smushed it back into the middle. Easy peasy, you’d never know. The second batch I used parchment paper in order to successfully remove the brownies in one piece. Live and learn but both turned out great.
|White Chocolate Peppermint Brownies|
- 1 box of brownie mix (plus necessary ingredients: in my mix’s case: 1 egg, 1/4 cup oil and 1/3 cup of water)
- 1/2 cup of chopped mint chocolate wafers
- 1/3 cup red Wilton Candy Melts
- 1/3 cup white chocolate chips or melting wafers
- Preheat oven according to brownie mix instructions and prepare 8 inch pan. If you wish to remove the brownies in a single piece for presentation, line the bottom with a square of parchment paper. Dont have it over lap the sides of the pan. If presentation is not your concern, just grease bottom of pan.
- Mix brownie according to box instructions.
- Add chopped mint chocolate to brownie mix and stir until all dry mix has been incorporated.
- Bake according to box (30-35 minutes in most cases)
- Let cool in pan completely. If you desire a nicer presentation, use a knife to separate the sides of the brownie from the pan, and flip brownies onto a plate (if they have cooled completely, with the use of the parchment paper, you should be able to turn the pan over into your hand and flip is right side up on a plate. If you don’t care about presentation quite as much, you can always leave the brownies in the pan.)
- Melt the candy melts and the white chocolate and place in separate piping bags.
- Using the piping bags working with one colour at a time, pipe chocolate in lines going one direction across the brownie. Repeat with the second colour, again travelling in the same direction as the first lines.
- Use a toothpick or skewer to pull chocolate in the opposite direction of your chocolate lines (if your chocolate runs in lines from top to bottom, draw the toothpick across the brownies, left to right.)
- Draw lines until the layer of chocolate has been swirled.
- Let chocolate set before cutting.
I used a bulk item called “mint chocolate layers,” which was just a mini sandwich of chocolate with a green layer of mint flavouring in it. Try to find something that doesn’t contain a cookie piece (however that may just add more awesomeness to the brownies, but I haven’t tried that yet) You could also use flavoured mint chocolate chips, or even chocolate chips plus mint extract. Something like a York peppermint patty may also work, but I have not tried that myself and can’t vouch for any success.