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Creamy Peppermint-Topped Brownie Dessert

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30 min prep time
2 hr 45 min total time
8 ingredients
24 servings

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These delicious baked brownies get dressed up for the holidays with whipped cream and crushed peppermint candy - a perfect dessert.

Ingredients

Brownie Base

1: (19.8-oz) pkg. fudge brownie mix

1/2: cup oil

1/4: cup water

2: eggs

Topping

2: cups whipping cream

1: envelope unflavored gelatin

1: cup crushed round peppermint candies (about 40 candies)

24: round peppermint candies

Steps

1 Heat oven to 350°F. Line 13x9-inch pan with foil; spray bottom only with nonstick cooking spray. Prepare brownie mix as directed on package, using oil, water and eggs. Spread in sprayed foil-lined pan.
2 Bake at 350°F. for 28 to 30 minutes. DO NOT OVERBAKE. Cool in pan on wire rack for 1 hour.
3 While brownies are cooling, place 1/2 cup of the whipping cream in small saucepan. Sprinkle gelatin over cream; let stand 5 minutes to soften. Heat over low heat for 2 to 3 minutes or until gelatin has dissolved, stirring occasionally. Remove from heat. Stir in half of the crushed candies. Cool 20 to 25 minutes or until lukewarm, stirring occasionally. Most of candy will melt.
4 Beat remaining 1 1/2 cups whipping cream in large bowl until stiff peaks form. Fold in remaining half of crushed candies. Working quickly, stir 1/4 of whipped cream mixture into gelatin mixture. Fold gelatin mixture into remaining whipped cream until blended.
5 Spread whipped cream mixture over cooled brownies. Cover; refrigerate at least 1 hour or until serving time.
6 To serve, using foil lift dessert from pan; cut into squares. Top each with whole peppermint candy.

1 Heat oven to 350°F. Line 13x9-inch pan with foil; spray bottom only with nonstick cooking spray. Prepare brownie mix as directed on package, using oil, water and eggs. Spread in sprayed foil-lined pan.
2 Bake at 350°F. for 28 to 30 minutes. DO NOT OVERBAKE. Cool in pan on wire rack for 1 hour.
3 While brownies are cooling, place 1/2 cup of the whipping cream in small saucepan. Sprinkle gelatin over cream; let stand 5 minutes to soften. Heat over low heat for 2 to 3 minutes or until gelatin has dissolved, stirring occasionally. Remove from heat. Stir in half of the crushed candies. Cool 20 to 25 minutes or until lukewarm, stirring occasionally. Most of candy will melt.
4 Beat remaining 1 1/2 cups whipping cream in large bowl until stiff peaks form. Fold in remaining half of crushed candies. Working quickly, stir 1/4 of whipped cream mixture into gelatin mixture. Fold gelatin mixture into remaining whipped cream until blended.
5 Spread whipped cream mixture over cooled brownies. Cover; refrigerate at least 1 hour or until serving time.
6 To serve, using foil lift dessert from pan; cut into squares. Top each with whole peppermint candy.

Expert Tips

This creamy peppermint topping is inspired by classic French Bavarian cream. Served cold, Bavarian cream is a mixture of custard, whipped cream and flavoring set with gelatin. The festive color, flavor and luscious texture of our simple version adds an extra attraction to the universal appeal of brownies.

Remember to first soften gelatin for 1 to 3 minutes in cold liquid before heating it to dissolve. The cool water swells the gelatin granules so they fully, easily and quickly dissolve in hot liquid without over-heating. remove the gelatin mixture from the heat as soon as all the granules have disappeared.

To keep the whole candies from melting into the topping, garnish the dessert squares just before serving.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 365
Calories from Fat: 190

% Daily Value

Total Fat: 21g; 32%
Saturated Fat 8g 40%
Cholesterol: 60mg; 20%
Sodium: 65mg; 3%
Total Carbohydrate: 43g; 14%
Dietary Fiber 2g 8% Sugars 35g
Protein: 3g

% Daily Value*:

Vitamin A: 6%; 6%
Vitamin C: 0%; 0%
Calcium: 2%; 2%
Iron: 6%; 6%

Exchanges:

1 Starch; 1 1/2 Fruit; 2 1/2 Other Carbohydrate; 4 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

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