Ice Skate Brownies Recipe

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Ice Skate Brownies Recipe
Ice Skate Brownies Recipe photo by Taste of Home
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Ice Skate Brownies Recipe

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FIGURE on these sweet treats winning lots of smiles! The graceful goodies are perfect for a wintertime birthday bash, a school classroom or anytime you'd like to surprise your family. To create the confections, Crafting Traditions' cooks put a sporty spin on Kathy's rich brownie recipe. They cut out skate shapes, dipped them in chocolate and attached candy-cane blades. Pair mugs of cocoa with the desserts or serve them all by themselves. Folks will jump at the chance to eat them!
MAKES:
34 servings
TOTAL TIME:
Prep: 1 hour Bake: 25 min. + cooling
MAKES:
34 servings
TOTAL TIME:
Prep: 1 hour Bake: 25 min. + cooling

Ingredients

  • 16 ounces white baking chocolate, chopped, divided
  • 1 cup butter
  • 1 cup sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 2 cups all-purpose flour
  • 2 cups (12 ounces) semisweet chocolate chips
  • 2 packages (10 to 12 ounces each) vanilla or white chips
  • 1/4 cup plus 1/2 teaspoon shortening, divided
  • 34 miniature candy canes
  • Red and blue gel food coloring

Directions

In a small saucepan, combine the butter and half of the white chocolate. Cook and stir over low heat until melted and smooth.
In a large bowl, beat sugar and eggs until light and lemon-colored. Beat in the melted white chocolate, vanilla and salt. Stir in flour. Fold in 1-1/2 cups of chocolate chips and reserved chopped white chocolate.
Spoon batter into a greased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Trace an ice skate pattern onto tracing paper with pencil and cut out. Trace around pattern onto cardboard and cut out for template.
Using the template and a sharp knife, cut out 34 skates from brownies, flipping the template over as desired to cut some skates in reverse. Place on a waxed paper-lined baking sheet and freeze for 15-20 minutes or until set.
Meanwhile, in a microwave-safe bowl, combine vanilla chips and 1/4 cup of shortening. Microwave at 70% power for 1 minute. Microwave in 10-to-20 second intervals until chips are melted; stir until smooth.
Dip each brownie into melted vanilla chip mixture. Place on a waxed paper-lined baking sheet. Let stand until set.
In a microwave-safe bowl, combine remaining chocolate chips and shortening. Microwave, uncovered, on high for 1-2 minutes or until melted; stir until smooth. Spread melted chocolate over the heel of each skate.
For skate blades, use knife to trim the curved end of each candy cane. Referring to photo above for position, use remaining white chip mixture to attach a candy cane to bottom of each skate.
Referring to the photo for position, use red gel to pipe laces on skates. Use blue gel to pipe a snowflake on each. Yield: 34 brownies.
Finished size: Including candy-cane blades, each brownie measures about 2-1/4 inches high x 2-3/8 inches wide.
Originally published as Ice Skate Brownies in Country Woman January/February 2003, p12

Nutritional Facts

1 each: 239 calories, 13g fat (7g saturated fat), 41mg cholesterol, 143mg sodium, 29g carbohydrate (16g sugars, 1g fiber), 3g protein.

  • 16 ounces white baking chocolate, chopped, divided
  • 1 cup butter
  • 1 cup sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 2 cups all-purpose flour
  • 2 cups (12 ounces) semisweet chocolate chips
  • 2 packages (10 to 12 ounces each) vanilla or white chips
  • 1/4 cup plus 1/2 teaspoon shortening, divided
  • 34 miniature candy canes
  • Red and blue gel food coloring
  1. In a small saucepan, combine the butter and half of the white chocolate. Cook and stir over low heat until melted and smooth.
  2. In a large bowl, beat sugar and eggs until light and lemon-colored. Beat in the melted white chocolate, vanilla and salt. Stir in flour. Fold in 1-1/2 cups of chocolate chips and reserved chopped white chocolate.
  3. Spoon batter into a greased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
  4. Trace an ice skate pattern onto tracing paper with pencil and cut out. Trace around pattern onto cardboard and cut out for template.
  5. Using the template and a sharp knife, cut out 34 skates from brownies, flipping the template over as desired to cut some skates in reverse. Place on a waxed paper-lined baking sheet and freeze for 15-20 minutes or until set.
  6. Meanwhile, in a microwave-safe bowl, combine vanilla chips and 1/4 cup of shortening. Microwave at 70% power for 1 minute. Microwave in 10-to-20 second intervals until chips are melted; stir until smooth.
  7. Dip each brownie into melted vanilla chip mixture. Place on a waxed paper-lined baking sheet. Let stand until set.
  8. In a microwave-safe bowl, combine remaining chocolate chips and shortening. Microwave, uncovered, on high for 1-2 minutes or until melted; stir until smooth. Spread melted chocolate over the heel of each skate.
  9. For skate blades, use knife to trim the curved end of each candy cane. Referring to photo above for position, use remaining white chip mixture to attach a candy cane to bottom of each skate.
  10. Referring to the photo for position, use red gel to pipe laces on skates. Use blue gel to pipe a snowflake on each. Yield: 34 brownies.
Finished size: Including candy-cane blades, each brownie measures about 2-1/4 inches high x 2-3/8 inches wide.
Originally published as Ice Skate Brownies in Country Woman January/February 2003, p12

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