Candy Cane Peppermint Brownie

Get a little goofy with this cane-shaped brownie, topped with peppermint ice cream and a minty whipped cream topping.

  • prep time 30 min
  • total time 6 hr 0 min
  • ingredients 7
  • servings 10

Ingredients

1
(1 lb. 3.8-oz.) pkg. fudge brownie mix
1/2
cup oil
1/4
cup water
3
eggs
3
cups peppermint bon bon ice cream, softened
3
cups frozen extra-creamy whipped topping, thawed
1/2
cup crushed candy canes (about 7 large) or peppermint candies
  • 1 Heat oven to 350°F. Line 13x9-inch pan with foil. Prepare brownie mix as directed on package, using oil, water and eggs. Pour into foil-lined pan. Bake at 350°F. for 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 1 hour or until completely cooled.
  • 2 Lift brownie from pan with foil. With pattern, cut out 11 1/2x8-inch candy cane shape. Place on serving platter. Cut remaining brownie into bars; reserve for another use.
  • 3 Mound ice cream onto candy cane-shaped brownie; spread evenly. Top with whipped topping, spreading evenly over top and sides. Sprinkle crushed candy diagonally on whipped topping to resemble candy cane. Cover loosely with foil; freeze at least 4 hours or overnight before serving.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/10 of Recipe
    Calories
    345
    (
    Calories from Fat
    155),
    % Daily Value
    Total Fat
    17g
    17%
    (Saturated Fat
    5g,
    5%
    ),
    Cholesterol
    50mg
    50%;
    Sodium
    150mg
    150%;
    Total Carbohydrate
    44g
    44%
    (Dietary Fiber
    0g
    0%
      Sugars
    33g
    33%
    ),
    Protein
    4g
    4%
    ;
    % Daily Value*:
    Vitamin A
    4%;
    Vitamin C
    0%;
    Calcium
    8%;
    Iron
    6%;
    Exchanges:
    1 Starch; 2 Other Carbohydrate; 3 1/2 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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