Peppermint Brownie à la Mode

Becky Luigart-Stayner

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.

Yield: 12 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 294
  • Calories from fat: 30%
  • Fat: 10.2g
  • Saturated fat: 6.2g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.4g
  • Protein: 5.2g
  • Carbohydrate: 47.9g
  • Fiber: 1.7g
  • Cholesterol: 61mg
  • Iron: 1.3mg
  • Sodium: 160mg
  • Calcium: 20mg

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)

Preparation

  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.
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