Adding special ingredients to simple boxed Brownie mix (gluten-free or with gluten) creates a completely new dessert! White chocolate chips, sandwich cookies, chocolate ganache on top with peppermint candies! A wonderful tread for the holidays or any time.
6 6-inchCandy Canes; unwrapped, placed in a heavy gallon plastic bag and broken into small pieces (refer to photos) by pounding with a meat tenderizer or hammer
Preheat the oven to the temperature specified on the brownie mix. Spray a 9-inch by 13-inch pan with non-stick cooking spray.
Prepare the brownie mixes are directed on the package (for doubling the mix). Stir in the white chocolate chips. Spread ½ the mix to cover the bottom of the prepared baking pan.
Place the sandwich cookies on top of the brownie mix (4 cookies across and 6 rows). Spread the remaining mix over the brownies. Note: it will be difficult to fully cover all the cookies. Try to cover the cookies at least with a bit of the batter although they will be covered with the chocolate ganache too.
Bake for the time specified on the package or 35 minutes or until a toothpick inserted is clean when removed. Allow to fully cool.
To make the ganache: Combine the chocolate and heavy whipping cream in a heatproof metal bowl over a boiling pot of water (don’t allow the bottom of the bowl to touch the surface of the water). Stirring often allow the chocolate to fully melt; remove from heat. Stir in the butter, whisking or stirring until it has melted and the mixture is fully combined. Allow the ganache to slightly cook and then pour onto the top of the cooled brownies and spread to fully cover.
Sprinkle the top with the M&M’s and the crushed candy canes. Cover with plastic wrap and refrigerate until the top is fully set.