Brownie Peppermint Gingerbread Crunch Cake
Serves 1220 mins prep40 mins cook
A festive brownie cake featuring Ghirardelli Christmas chocolates, marshmallows, and crushed candy canes, with a gingerbread cutout filled with marshmallow fluff and peppermint crunch.
0 servings
What you need
Instructions
1. Follow box instructions for your boxed brownies or use our Sweet Monkey brownie recipe (https://sweetmonkey.blog/fudge-brownies/). 2. Place Ghirardelli Christmas chocolate squares on top of your brownie mix. Bake at 350 degrees F for 30-40 minutes. At 25 minutes take brownies out of oven and sprinkle marshmallows and chocolate chunks on top of the brownies, put back in oven and bake for 10-15 minutes more. 3. Let brownies cool. Approximately 45 minutes. 4. Take a Christmas cookie cutter of choice (we used a gingerbread cookie cutter) and in the middle of your brownie cake cut out the shape. 5. Melt 1 cup of marshmallows with a tablespoon of water in a microwave safe bowl. Approximately 60 seconds stirring every 10 seconds. Pour marshmallow fluff in the cutout gingerbread shape and sprinkle crushed peppermint candy canes on top of the fluff. 6. Cut and enjoy!View original recipe