Peppermint brownies

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Valentine’s Day is tomorrow and you know what that means. Yep, time to get rid of that Christmas candy still lingering on the counter. I don’t know about you, but it seems that I spend all of December telling the kids not to eat all of the candy canes on the tree before Christmas.

Then I spend all of January trying to convince someone to eat one, pretty please. I guess I could just save them until next year. I mean, candy canes don’t go bad, do they?

I’ve got a better idea though: peppermint brownies. I was inspired by Carolyn’s Homework, where she used leftover candy canes to make sugar cubes for coffee. Check out my peppermint brownie recipe, then let me know what you do with leftover candy.

Peppermint brownies recipe

Ingredients

• 1 box brownie mix
• Ingredients necessary for boxed mix: mine called for 2/3 cup vegetable oil, 1/4 cup water, and 2 eggs
• 2 candy canes
• 1/4 cup powdered sugar
• 1 tablespoon milk

Instructions

Preheat the oven to 350 degrees Fahrenheit.

In a medium mixing bowl, combine the brownie mix, oil, water, and eggs. Stir until combined, but still a bit lumpy.

Pour the brownie batter into a 13×9-inch baking dish. Mine is glass, but metal works too. Bake the brownies according to the package. Mine cooked at 350 degrees for 26 minutes.

While the brownies are baking, it’s time to make the frosting.

Unwrap the candy canes. In some type of food processor, pulse the candy canes until they are small. No pieces should be bigger than an average chocolate chip, but it doesn’t need to be all dust.

I used my Cuisinart Smart Stick immersion blender. It was a gift from my mother-in-law and it’s pretty magical. The chopper attachment just snaps into place and blends like nobody’s business.

Add the powdered sugar to the candy canes and pulse a few times. Add the milk and pulse again. It should have the consistency of icing or gravy – thick, but not soupy. If your texture is off, add a pinch more sugar to make it thicker or a splash more milk to make it thinner.

When the brownies are ready and a toothpick comes out clean, let them cool for about 20 minutes. Pour the icing over the brownies and tilt the pan so that it spreads across the entire surface. It will look thin, but that’s good.

Let the frosting sit until the brownies are completely cool and the frosting is solid. This should take an hour or two, depending on the temperature and humidity in your kitchen.

Slice the brownies into squares to serve. Leftover can sit on the counter for a few days, but cover the top with plastic so they don’t dry out.

You would never even guess these peppermint brownies are made from leftover candy. They’re so good you might want to make them before the new year.

Peppermint brownies

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Ingredients

• 1 box brownie mix
• ingredients necessary for boxed mix: 2/3 cup vegetable oil, 1/4 cup water, and 2 eggs
• 2 candy canes
• 1/4 cup powdered sugar
• 1 tablespoon milk

Instructions

1. Preheat the oven to 350 degrees Fahrenheit.
2. In a medium mixing bowl, combine the brownie mix, oil, water, and eggs. Stir until combined, but still a bit lumpy.
3. Pour the brownie batter into a 13x9-inch baking dish. Bake the brownies at 350 degrees for 26 minutes.
4. While the brownies are baking, make the frosting.
5. Unwrap the candy canes. In some type of food processor, pulse the candy canes until they are small. No pieces should be bigger than an average chocolate chip, but it doesn't need to be all dust.
6. Add the powdered sugar to the candy canes and pulse a few times. Add the milk and pulse again. It should have the consistency of icing or gravy - thick, but not soupy.
7. When the brownies are ready and a toothpick comes out clean, let them cool for about 20 minutes. Pour the icing over the brownies and tilt the pan so that it spreads across the entire surface.
8. Let the frosting sit until the brownies are completely cool and the frosting is solid, about 1-2 hours.
9. Slice the brownies into squares to serve. Cover leftovers.