Wednesday, December 17, 2008
I was in the mood to create a festive, Christmas dessert, and since I've been addicted to Candy Cane Oreos and Candy Cane Hershey's Kisses, I knew I had to use these special addition classics. What better way to accentuate the sweet peppermint taste than by adding chocolate? Even I was surprised at how incredibly delicious these turned out. I couldn't stop at one, or two, or even three. I promise that these will delight any and all. Get your napkins ready, because you're about to start drooling.
1 cup butter
2 cups sugar
2 tsp. vanilla
3/4 cup baking cocoa
1 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
12 Candy Cane Oreo Cookies, chopped
3/4 bag Candy Cane kisses, crushed and divided
3/4 cup Toll House Semi-sweet Chocolate Chunks (You can use semi-sweet chocolate chips if you don't have the chunks)
Preheat oven to 350. Grease and flour a 9 by 13 inch pan.
Microwave the butter in a microwave safe bowl until melted. Stir in the sugar and vanilla. Add the eggs one at a time, beating well after each addition.
Add the cocoa; beat well until well blended. Add the flour, baking powder and salt; beat well.
Add the Chocolate Chunks and stir.
Add the chopped oreos. Stir just until blended.
Pour the batter into the prepared pan.
Sprinkle a light layer (about 3/4 cup) of crushed candy cane kisses over top of batter. This allows a little bit of the minty white chocolate to melt and sink into the batter making a heavenly taste.
Bake for 30-35 minutes or until brownies begin to pull away from the pan sides.
Remove and immediately add the remaining crushed kisses. They will just start to melt and give the brownies a very festive (and delicious) look.