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Peppermint Brownie Sandwich Recipe

I found this recipe in a cookbook and changed it up to fit the holiday season. The best thing about this dessert is that it only requires three ingredients.—Lisa Varner, Charleston, South Carolina

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Peppermint Brownie Sandwich Recipe

Prep: 25 min. Bake: 20 min. + freezing

Yield: 12 Servings

25 20 45

Ingredients

1 package fudge brownie mix (8-inch square pan size)
2 pints peppermint ice cream, softened
Whipped cream and peppermint candies, optional

Directions

Line two 9-in. cake pans with parchment paper; coat with cooking spray and set aside. Prepare brownie batter according to package directions. Pour into prepared pans.
Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Remove parchment paper. Place one brownie layer in an ungreased 9-in. springform pan. Spread with ice cream. Place remaining brownie layer, crumb side down, over ice cream. Cover and freeze for 4 hours or until firm.
Remove from the freezer 15 minutes before serving. Remove sides of pan. Garnish with whipped cream and peppermint candies if desired. Yield: 12 servings.

Nutritional Facts 1 slice (calculated without garnish) equals 332 calories, 16 g fat (5 g saturated fat), 35 mg cholesterol, 206 mg sodium, 45 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Peppermint Brownie Sandwich in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p78

Homemade Peppermint Ice Cream

When peppermint stick ice cream isn't available, I crush 15-20 hard peppermint candies or small candy canes and fold into a half gallon of softened vanilla ice cream. —Barb Gribble, Arena, Wisconsin