By Beth Hillson
This recipe is child’s play so let the kids help assemble this decadent torte. The luscious chocolaty mint flavor is guaranteed to make everyone giggle. You might even start a food fight when they bite into the rich chewy brownies topped in white fudge chips and layered with peppermint-laced whipped cream and crushed candy canes. But it’s all in the spirit of holiday merri-ment. If you’re making this for adults, try adding Crème de Menthe liquor to the whipped cream and top with shaved chocolate.
This makes an incredible trifle, too. Layer cubes of brownie, whipped cream and crushed candy canes in a glass bowl and decorate with more candy canes. Either way, the taste is addictive. Consider yourself warned.
1 box (18.2 ounces) Glutino Gluten Free Pantry Gooey Chocolate Merry Mint Ultra Chocolate Brownies
¾ cup (12 ounces) whipping cream, very cold
¼ cup confectioners’ sugar
½ teaspoon vanilla extract
¼ teaspoon peppermint extract
1/3 cup crushed candy canes, more (crushed or whole) for decoration
Prepare the brownie mix according to the directions on the package. Bake in a foil lined 7×11 inch pan for 24 to 25 minutes. Remove and cool completely.
Beat the cream in a chilled bowl until half whipped. Add sugar and extracts and beat until cream forms stiff peaks. Refrigerate.
Remove the brownie from the pan using the foil edges and set on a cutting board. Cut the brownie in half through the long side to yield two 3 ½ by 11 inch pieces. Trim the edges if desired. Set one piece on a serving plate. Use a pastry bag fitted with a medium rosette tip or a spoon to deliver dollops of whipped cream evenly over the top of the first brownie slab. Top with the second piece making sure the white fudge chips are on visible. Decorate with dollops of whipped cream and sprinkle crushed candy canes over the top. Chill for 2 hours or overnight. Cut into strips and serve with additional whipped cream and a candy cane.