Peppermint Brownie Sandwich Recipe

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Peppermint Brownie Sandwich Recipe

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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
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min. + freezing
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min. + freezing

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

Nutritional Facts

1 slice: 332 calories, 16g fat (5g saturated fat), 35mg cholesterol, 206mg sodium, 45g carbohydrate (31g sugars, 1g fiber), 4g protein.

  • 1 package fudge brownie mix (8-inch square pan size)
  • 2 pints peppermint ice cream, softened
  • Whipped cream and peppermint candies, optional
  1. 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.
  2. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. 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.
  4. Remove from the freezer 15 minutes before serving. Remove sides of pan. Garnish with whipped cream and peppermint candies if desired. Yield: 12 servings.
Originally published as Peppermint Brownie Sandwich in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p78

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