This Christmas when you need the perfect grab-and-go treat look no further than these peppermint white-chocolate covered brookies. These snowflakes give you the best of both worlds with the brookies base and a dash of Christmas cheer with the peppermint white chocolate topping. The best part is that these are a healthy-ish treat. With sugar-free brownie mix, fiber one cookie bars, and chocolate that is a little bit healthier you can have your Christmas treats and eat them too.
Ingredients
To make these peppermint white-chocolate covered brookies you only need a few ingredients
To make these peppermint white-chocolate covered brookies you need a few items
Large Bowl
Medium Bowl
Silicone Snowflake Mold
Measuring spoons
whisk/ mixer
Measuring Glass
Toothpick
How to Make Peppermint White-Chocolate Covered Brookies
Preheat the oven to 350°F. Begin by cutting the fiber one chocolate chip cookie bars into 16 squares for each bar and set aside. Pour brownie mix into your bowl with egg and apple sauce. Whisk until it’s semi incorporated and set aside. Add three tablespoons of water to a measuring g glass and heat the water in a microwave. Once the water is hot add a heaping teaspoon of instant coffee and stir until all the coffee is dissolved. Add coffee to brownie mix and whisk until all ingredients have been combined.
Prepare your mold by spraying it with a nonstick Spray. Add 8 cookie squares to each compartment using a cookie scoop or a 1 tablespoon measuring spoon and scoop one scoop of batter into each mold cavity. Be aware that this will vary depending on the size of your mold. Place filled molds onto a baking sheet and bake in the oven for about 17 minutes. Remove from oven and carefully pop brownies out of the mold they should essentially pop right out. Repeat those steps until all brownies and cookies have been used. Set Brooke’s aside to cool completely and wash the molds thoroughly and dry them.
To each cavity add sprinkles sparingly. In a measuring glass add chocolate and coconut oil and microwave at 20-second increments until it’s melted. Add chocolate to each cavity again this amount will vary depending on your mold. Use a toothpick to spread chocolate to the edges then add brownies facedown back into the cavities on top of the chocolate. Repeat for each cavity and then place in the fridge until chocolate hardens. Carefully remove from mold and repeat till all brookies have been top with chocolate and sprinkles. Store brookies in a container in the fridge and enjoy.
Begin by cutting the fiber one chocolate chip cookie bars into 16 squares for each bar and set aside.
Pour brownie mix into your bowl with egg and apple sauce. Whisk until it’s semi incorporated and set aside.
Add 3 tablespoons of water to a measuring glass and heat the water in a microwave. Once the water has been heated add a heaping teaspoon of instant coffee and stir until all the coffee has been dissolved.
Add coffee to brownie mix and whisk until all ingredients have been combined.
Prepare your mold by spraying it with non stick Spray.
Add 8 cookie squares to each compartment
Using a cookie scoop or a 1 tablespoon measuring spoon scoop one scoop of batter into the each mold cavity. Be aware that this will vary depending on the size of your mold.
Let the chocolate settle and drop mold a couple times on your counter to help even out the batter.
Place filled molds onto a baking sheet and bake in the oven for about 17 minutes.
Remove from oven and carefully pop brownies out of mold they should essentially pop right out.
Repeat step 7-11 until all brownies and cookies have been used.
Set Brooke’s aside to cool completely and wash the molds thoroughly and dry them.
To each cavity add sprinkles sparingly.
In a measuring glass add chocolate and coconut oil and microwave at 20 second increments until it’s melted.
Stir until oil and chocolate are completely combined.
Add 1 TBSP chocolate to each cavity again this amount will vary depending on your mold. Use a toothpick to spread chocolate to edges then add brownies facedown back into the cavities on top of the chocolate.
Repeat step 17 for each cavity and then place in fridge until chocolate hardens.
Carefully remove from mold and repeat till all brookies have been top with chocolate and sprinkles.
Store brookies in a container in the fridge and enjoy.
