Creamy Peppermint Topped Brownie Dessert Food

CREAMY PEPPERMINT-TOPPED BROWNIE DESSERT

Steps:

• 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.
• Bake at 350°F. for 28 to 30 minutes. DO NOT OVERBAKE. Cool in pan on wire rack for 1 hour.
• 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.
• 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.
• Spread whipped cream mixture over cooled brownies. Cover; refrigerate at least 1 hour or until serving time.
• To serve, using foil lift dessert from pan; cut into squares. Top each with whole peppermint candy.

PEPPERMINT BROWNIES

Steps:

• Heat the oven to 350 degrees. Lightly grease a 9-by-13-inch pan with nonstick spray, and line with parchment paper, leaving a 1 1/2-inch overhang on both sides (this will help you remove the brownies from the pan later).
• Make the brownies: Place a medium heat-safe bowl over a medium pot of simmering water. Place the chocolate, butter, brown sugar and granulated sugar into the bowl. Heat, stirring frequently, until the mixture is evenly melted. The mixture will be grainy; that's O.K.
• Whisk the eggs into the chocolate mixture one at a time, then whisk in the vanilla extract. Add the flour, baking powder and salt and mix with a silicone spatula just until incorporated. Pour into the prepared pan and spread into an even layer.
• Bake the brownies until a toothpick inserted into the center comes out with a few moist crumbs, 30 to 35 minutes. Cool completely.
• Make the peppermint filling: In the bowl of an electric mixer fitted with the paddle attachment, on medium-low, mix the confectioners' sugar, sweetened condensed milk, peppermint extract, vanilla extract and salt to combine. When the mixture appears well combined, scrape down the bowl well once, then mix on medium speed for 2 to 3 minutes. During mixing, the mixture will appear light and fluffy, but when you stop, it may look softer and more liquid. That's O.K.
• Spread the peppermint mixture over the surface of the cooled brownies and spread into an even layer. (It will be stiff but spreadable.) Transfer to the refrigerator and chill for 15 minutes.
• While the brownies chill, make the glaze: Place a medium heat-safe bowl over a medium pot of simmering water. Place the chocolate, cream, butter and salt in the bowl. Heat, stirring frequently, until the mixture is evenly melted. (Alternatively, this can be done in the microwave in a microwave-safe container in 15-second increments until fully melted.) Let the glaze cool for 5 minutes.
• Pour the glaze over the chilled brownies and spread into an even layer. Sprinkle the crushed peppermints evenly over the surface. Return to the refrigerator to chill until the chocolate is fully set, about 45 minutes more.
• Use the parchment paper to lift the brownies out of the pan and use a sharp knife to cut them into 15 even pieces. For cleanest slices, dip the knife into warm water and dry with a clean towel in between each cut. Store in an airtight container at room temperature for up to one week.