Brownie:
1 box sugar-free brownie mix
1/2 cup canola oil
1/4 cup water
2 eggs
Preheat oven to 350 degrees.
Line a 9 x 13-inch baking pan with foil allowing some to hang over on the ends; spray the bottom only with nonstick cooking spray; set aside.
Prepare brownie mix as directed on the package using the ingredients listed above. Spread the batter into the prepared pan.
Bake brownie at 350 degrees for 28 to 30 minutes. Be careful not to overbake! Remove from oven and allow to cool in the pan on a wire rack for 1 hour.
Topping:
2 cups whipping cream
1 envelope unflavored gelatin
1 cup crushed peppermint sugar-free candies
24 peppermint candies for garnish
mint leaves for garnish, optional
While the brownie layer is cooling, place 1/2 cup of the whipping cream in a small saucepan. Sprinkle the gelatin over the cream; let stand 5 minutes to soften. Heat over low heat for 2 to 3 minutes until gelatin has completely dissolved, stirring often. Remove from the heat. Stir in half of the crushed candies. Allow to cool 20 to 25 minutes or until lukewarm, stirring occasionally. Most, but not all, of the candy will melt.
Beat the remaining 1 1/2 cups of the whipping cream in a large bow until stiff peaks form. Fold in the remaining crushed candies. Working very quickly, stir 1/4 of the mixture into the gelatin mixture. Fold gelatin mixture into the remaining whipped cream until blended.
Spread the whipped topping over the cooled brownies. Cover and refrigerate for 1 hour or more before serving.
To serve, using the foil, lift the brownie from the pan and cut into 24 squares. Top each square with a peppermint candy and mint leaves, if using.
1/2 cup canola oil
1/4 cup water
2 eggs
Preheat oven to 350 degrees.
Line a 9 x 13-inch baking pan with foil allowing some to hang over on the ends; spray the bottom only with nonstick cooking spray; set aside.
Prepare brownie mix as directed on the package using the ingredients listed above. Spread the batter into the prepared pan.
Bake brownie at 350 degrees for 28 to 30 minutes. Be careful not to overbake! Remove from oven and allow to cool in the pan on a wire rack for 1 hour.
Topping:
2 cups whipping cream
1 envelope unflavored gelatin
1 cup crushed peppermint sugar-free candies
24 peppermint candies for garnish
mint leaves for garnish, optional
While the brownie layer is cooling, place 1/2 cup of the whipping cream in a small saucepan. Sprinkle the gelatin over the cream; let stand 5 minutes to soften. Heat over low heat for 2 to 3 minutes until gelatin has completely dissolved, stirring often. Remove from the heat. Stir in half of the crushed candies. Allow to cool 20 to 25 minutes or until lukewarm, stirring occasionally. Most, but not all, of the candy will melt.
Beat the remaining 1 1/2 cups of the whipping cream in a large bow until stiff peaks form. Fold in the remaining crushed candies. Working very quickly, stir 1/4 of the mixture into the gelatin mixture. Fold gelatin mixture into the remaining whipped cream until blended.
Spread the whipped topping over the cooled brownies. Cover and refrigerate for 1 hour or more before serving.
To serve, using the foil, lift the brownie from the pan and cut into 24 squares. Top each square with a peppermint candy and mint leaves, if using.
file photo
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