Every week we take a Pinterest inspiration and try to replicate it using Better Batter Products. This week our pinspiration was from Love from the Oven. With the holiday approaching, peppermint and chocolate seemed like a great match – and we loved the textural contrast between the smooth and creamy brownies and the crunchy peppermint candy.
Recipe adapted from Love from the Oven, and originally provided by McCormick
1 package Better Batter Gluten Free fudge brownie mix
2 1/2 cups confectioners’ sugar or Better Batter Corn Free Powdered Sugar
1/2 cup (1 stick) plus 7 tablespoons butter or non dairy margarine (we recommend Earth Balance), divided
1 1/2 tablespoons heavy cream or non dairy sub (we recommend Rich Whip)
1 teaspoon McCormick® Pure Peppermint Extract
12 ounces semi-sweet baking chocolate, coarsely chopped (we recommend Enjoy Life Brand)
Crushed peppermint candies
Preheat oven to 350°F. Prepare brownie mix as directed on package. Spread in greased foil-lined 15x10x1-inch jelly roll pan.
Bake about 20 minutes or until toothpick inserted into center comes out almost clean. Cool in pan on wire rack.
Meanwhile, beat confectioners’ sugar, 7 tablespoons of the butter or non dairy margarine, melted, cream or non dairy sub, and peppermint extract in large bowl with electric mixer on medium speed until well blended and smooth. Spread evenly over completely cooled brownies in the pan. Refrigerate 30 minutes.
Microwave chocolate and remaining 1/2 cup (1 stick) butter or non dairy margarine in large microwave bowl on HIGH 2 minutes or until butter is melted. Stir until chocolate is completely melted. Spread over top of chilled brownie/filling.
Sprinkle with crushed peppermint candies, if desired. Refrigerate another 10 minutes to allow the glaze to set, then cut into bars.