White Chocolate Peppermint Brownies + A Holiday Cookie Exchange

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Merry Christmas! I thought I’d celebrate the holidays by sharing a new recipe. I had a cookie exchange with friends a few weeks ago and created a simplified adaptation of a delicious-looking peppermint brownie recipe.

White Chocolate Peppermint Brownies

Adapted from Real Simple’s recipe

Ingredients:
Olive oil
1 box brownie mix (I used Duncan Hines Chewy Fudge Brownies) + ingredients required by mix (usually oil, eggs, and water)
11 oz bag white chocolate chips (I used Guittard)
15 Andes Peppermint Crunch candies (about 1/2 bag)
Directions:

  1. Oil a 13″ x 9″ baking dish with olive oil.
  2. Line the baking dish with parchment paper, ensuring extra paper sticks up above the edge of the dish (you’ll be using this to lift out your brownies at the end). To make the parchment paper fit the dish securely, fold the paper onto itself at the corners of the dish.
  3. Oil the entire surface of the parchment paper, including the part sticking up above the edge of the dish.
  4. Make the brownie batter as directed by the box mix. I like to replace the oil the recipe calls for with olive oil.
  5. Pour the brownie batter into the paper-lined baking dish, trying to keep the parchment paper corners folded as the batter reaches them. It’s OK if they stick into the batter a little, but this makes for cleaner corner brownies.
  6. Bake the brownies as directed, then set aside to cool.
  7. Use a food processor to break the Andes candies into small pieces. If your food processor has a pulse mode, I recommend using that to keep the candy pieces somewhat chunky.
  8. Place the white chocolate chips and two teaspoons of olive oil in a microwave-safe dish and microwave for 30-second intervals, stirring between, until the chocolate is melted.
  9. Use a rubber spatula to spread the white chocolate over the tops of the cooled brownies, pushing it all the way to the edges.
  10. Sprinkle the crumbled Andes candies on top of the white chocolate.
  11. Let the white chocolate set at room temperature.
  12. Use the edges of the parchment paper to lift the brownies out of the baking dish and place them on a cutting board.
  13. Cut the brownies into bars or squares. 

Makes about 32 brownies when cut into 4 x 8 rows.

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