Peppermint Brownie à la Mode |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
This is a fun way to use all the candy canes that come your way this time of year. If you really like mint, substitute mint chocolate chip ice cream. Ingredients:
1 cup all-purpose flour |
1/2 cup unsweetened cocoa powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1/4 cup warm fat-free milk |
2 teaspoons instant coffee |
1 teaspoon vanilla extract |
1 cup sugar |
2 large eggs, lightly beaten |
5 tablespoons butter |
1/4 cup semisweet chocolate chips |
cooking spray |
4 cups reduced-fat chocolate chip ice cream (such as healthy choice), softened |
4 candy canes (2 ounces), coarsely chopped |
2 teaspoons powdered sugar |
1/4 cup coarsely chopped candy canes (optional) |
Directions:
1. Preheat oven to 350°.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking soda, and salt in a large bowl; stir with a whisk. Set aside.
3. Combine fat-free milk, instant coffee, and vanilla in a medium bowl. Add sugar and eggs, stirring with a whisk until well combined. In a small microwave-safe bowl, melt butter and chocolate chips at high in 20-second intervals, stirring between each interval, until completely melted. Add chocolate mixture to egg mixture, stirring with a whisk until well combined.
4. Fold egg mixture into flour mixture, stirring just until moist. Spread batter into an 8-inch square baking pan coated with cooking spray. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack. Cut into 12 pieces.
5. Place ice cream in a large bowl. Add 4 coarsely chopped candy canes to ice cream, stirring with a wooden spoon until well combined. Return to freezer until ready to serve.
6. Place 1 brownie on a plate; sprinkle with about 1/8 teaspoon powdered sugar. Top with 1/3 cup ice cream. Garnish with additional candy cane pieces, if desired.
|
|