Get a little goofy with this cane-shaped brownie, topped with peppermint ice cream and a minty whipped cream topping.
Candy Cane Peppermint Brownie
- Prep Time 30 min
- Total 6 hr 0 min
- Ingredients 7
- Servings 10
Ingredients
- 1 pkg. fudge brownie mix
- 1/2 cup oil
- 1/4 cup water
- 3 eggs
- 3 cups peppermint bon bon ice cream, softened
- 3 cups frozen extra-creamy whipped topping, thawed
- 1/2 cup crushed candy canes (about 7 large) or peppermint candies
Instructions
-
Step1Heat oven to 350°F. Line 13x9-inch pan with foil. Prepare brownie mix as directed on package, using oil, water and eggs. Pour into foil-lined pan. Bake at 350°F. for 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 1 hour or until completely cooled.
-
Step2Lift brownie from pan with foil. With pattern, cut out 11 1/2x8-inch candy cane shape. Place on serving platter. Cut remaining brownie into bars; reserve for another use.
-
Step3Mound ice cream onto candy cane-shaped brownie; spread evenly. Top with whipped topping, spreading evenly over top and sides. Sprinkle crushed candy diagonally on whipped topping to resemble candy cane. Cover loosely with foil; freeze at least 4 hours or overnight before serving.
Nutrition
345
Calories
17g
Total Fat
4g
Protein
44g
Total Carbohydrate
33g
Sugars
Nutrition Facts
Serving Size: 1/10 of Recipe
- Calories
- 345
- Calories from Fat
- 155
- Total Fat
- 17g
- 26%
- Saturated Fat
- 5g
- 25%
- Cholesterol
- 50mg
- 17%
- Sodium
- 150mg
- 6%
- Total Carbohydrate
- 44g
- 15%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 33g
- Protein
- 4g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 0%
- 0%
- Calcium
- 8%
- 8%
- Iron
- 6%
- 6%
Exchanges:
1 Starch; 2 Other Carbohydrate; 3 1/2 Fat;Carbohydrate Choice
3Tips from the
Pillsbury Kitchens
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