Peppermint Brownie à la Mode

Peppermint Brownie à la Mode Recipe
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

Nutritional Information

Calories 294
Caloriesfromfat 30 %
Fat 10.2 g
Satfat 6.2 g
Monofat 2.1 g
Polyfat 0.4 g
Protein 5.2 g
Carbohydrate 47.9 g
Fiber 1.7 g
Cholesterol 61 mg
Iron 1.3 mg
Sodium 160 mg
Calcium 20 mg

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

Preheat oven to 350°.

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.

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.

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.

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.

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.

Note:

December 2004
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