I’m proud to report that I finally squeezed in some holiday baking! I whipped up these gingerbread cookies and Emily’s soft buttery sugar cookies on Monday night and they were both a big hit at work. Two thumbs up for both recipes!
Of course, I also couldn’t let the holiday season pass without making a peppermint and chocolate treat because I’m in love with the flavor combo. I always order mint Oreo blizzards at Dairy Queen and have often thought they would be even better with some brownie chunks in the mix. This torte is a twist on that idea.
I baked my favorite brownies in a cheesecake pan (I left out the baking powder this time so they’d be more fudgy and less cakey), and then spread festive peppermint ice cream on top and topped the torte with some chopped Oreos. I really wanted to top it with the candy cane Trader Joe Joe sandwich cookies, but they somehow all disappeared before I thought to set any aside…they’re just so addicting! This torte is really easy to make and you can change the ice cream flavor to suite your mood. The only downside is that you have to work a bit to cut through the brownie layer since the ice cream needs to set in the freezer, but I think it’s worth the little extra elbow grease. Time to clean and pack before we head out for the holidays! Merry Christmas everyone!!
Peppermint Brownie Torte
1/2 cup unsalted butter
2 (1-ounce) squares unsweetened chocolate
1 teaspoon vanilla extract
1 cup granulated sugar
2 large eggs
1/2 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon salt
3/4 cup semisweet chocolate chunks
1 quart (4 cups) peppermint ice cream, softened (I let mine sit out on the counter for 20 minutes)
6 coarsely chopped Oreos
To make the brownie layer, heat oven to 350˚F. Microwave the butter and unsweetened chocolate in a microwavable bowl at high power until the butter is melted, about 2 minutes. Stir until combined, then mix in the vanilla extract. Meanwhile, beat the sugar and eggs in a large bowl and then add in the melted chocolate mixture. Stir in flour and salt; mix in chocolate chunks. Spread the brownie mixture evenly into a greased 9-inch springform pan. Bake at 350˚F for 18 to 22 minutes or until the brownies are set and a toothpick inserted in the center of the brownies comes out clean. Remove from the oven and let cool to room temperature, about 1 hour.
To assemble the torte, spread softened ice cream evenly on top of the cooked brownie layer. Sprinkle Oreos evenly on top. Freeze overnight or until ice cream is set again. Let sit at room temperature for 10 minutes before serving. Makes 12 servings.
Nutrition: 364 calories, 19.1g fat, 1.6g fiber, 4.1g protein per serving
Cost: $0.63 per serving