Ice Skate Brownies
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!
Total TimePrep: 1 hour Bake: 25 min. + cooling
- 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
- 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.
Finished size: Including candy-cane blades, each brownie measures about 2-1/4 inches high x 2-3/8 inches wide.
Nutrition Facts1 each: 239 calories, 13g fat (7g saturated fat), 41mg cholesterol, 143mg sodium, 29g carbohydrate (16g sugars, 1g fiber), 3g protein.
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Originally published as Ice Skate Brownies in Crafting Traditions January/February 2003