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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
Brownies
1 box fudge brownie mix
1/2 cup butter, melted
1/4 cup water
2 large eggs
1/4 tsp peppermint
Peppermint Buttercream Frosting
1/2 cup butter, softened
1 1/2 cup confectioners sugar
1 tbsp milk
1/4 tsp peppermint extract
1/4 tsp vanilla extract
Chocolate Frosting
1/3 cup whole milk
1/4 cup butter
1 (12 oz) bag semi-sweet chocolate chips
1 tsp vanilla
1 cup confectioners sugar
Preheat the oven to 325, and spray a with a light coating of nonstick spray a 9inch square baking pan. Cut a piece of parchment paper to the same width as the bottom of the pan, but make it much longer than the pan so that the left and right ends go up and out of the pan on the left and right sides. This will create a inchslinginch that will help you lift the brownies out of the pan after theyve baked.
Make the brownie batter by first sifting the box of ingredients to remove the clumps. Add the melted butter, water, eggs and peppermint extract and mix the batter by hand just until all the dry stuff is mixed in. Pour the batter into prepared baking pan and bake it for 50 to 55 minutes, or until a toothpick stuck in the center comes out clean. Allow brownie to cool before frosting.
Make the peppermint buttercream frosting by beating together 1 cup confectioners sugar and the softened butter. Mix in another 1/2 cup confectioners sugar, then add 1 tbsp milk, and the peppermint and vanilla extracts. Mix for about 1 minute to make the frosting smooth. Add an additional 1/4 cup confectioners sugar if the frosting is too thin and light. You want a frosting that can be spread easily, yet it should be firm enough to hold up the layer of chocolate frosting.
When the brownie has cooled, use a spatula to spread the frosting evenly over the top. Put the brownie in the fridge to firm up the buttercream frosting.
Make the chocolate frosting by bringing 1/3 cup whole milk and 1/4 cup butter to a boil in a small saucepan over medium heat. pour the chocolate chips into a heat-safe bowl. When the milk and butter comes to a boil, pour the mixture over the chocolate chips and let it all just sit there in the bowl for a couple minutes. Add the vanilla extract to the mixture and whisk until smooth. Beat in 1 cup confectioners sugar until the frosting is smooth. Spread the chocolate frosting over the white frosting on the brownie.
NOTE: This makes a little more chocolate frosting than you need, so hold back about 1/3 to 1/4 cup. Stick the brownie back in the fridge for about an hour before removing it from the pan and slicing it into 9 equal portions. The leftovers will keep well for several days covered in the refrigerator.
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PEPPERMINT BROWNIE
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Category: Brownies/Blondies
Prep Time: Cook Time: Total Time:
Brownies
1 box fudge brownie mix
1/2 cup butter, melted
1/4 cup water
2 large eggs
1/4 tsp peppermint
Peppermint Buttercream Frosting
1/2 cup butter, softened
1 1/2 cup confectioners sugar
1 tbsp milk
1/4 tsp peppermint extract
1/4 tsp vanilla extract
Chocolate Frosting
1/3 cup whole milk
1/4 cup butter
1 (12 oz) bag semi-sweet chocolate chips
1 tsp vanilla
1 cup confectioners sugar
Preheat the oven to 325, and spray a with a light coating of nonstick spray a 9inch square baking pan. Cut a piece of parchment paper to the same width as the bottom of the pan, but make it much longer than the pan so that the left and right ends go up and out of the pan on the left and right sides. This will create a inchslinginch that will help you lift the brownies out of the pan after theyve baked.
Make the brownie batter by first sifting the box of ingredients to remove the clumps. Add the melted butter, water, eggs and peppermint extract and mix the batter by hand just until all the dry stuff is mixed in. Pour the batter into prepared baking pan and bake it for 50 to 55 minutes, or until a toothpick stuck in the center comes out clean. Allow brownie to cool before frosting.
Make the peppermint buttercream frosting by beating together 1 cup confectioners sugar and the softened butter. Mix in another 1/2 cup confectioners sugar, then add 1 tbsp milk, and the peppermint and vanilla extracts. Mix for about 1 minute to make the frosting smooth. Add an additional 1/4 cup confectioners sugar if the frosting is too thin and light. You want a frosting that can be spread easily, yet it should be firm enough to hold up the layer of chocolate frosting.
When the brownie has cooled, use a spatula to spread the frosting evenly over the top. Put the brownie in the fridge to firm up the buttercream frosting.
Make the chocolate frosting by bringing 1/3 cup whole milk and 1/4 cup butter to a boil in a small saucepan over medium heat. pour the chocolate chips into a heat-safe bowl. When the milk and butter comes to a boil, pour the mixture over the chocolate chips and let it all just sit there in the bowl for a couple minutes. Add the vanilla extract to the mixture and whisk until smooth. Beat in 1 cup confectioners sugar until the frosting is smooth. Spread the chocolate frosting over the white frosting on the brownie.
NOTE: This makes a little more chocolate frosting than you need, so hold back about 1/3 to 1/4 cup. Stick the brownie back in the fridge for about an hour before removing it from the pan and slicing it into 9 equal portions. The leftovers will keep well for several days covered in the refrigerator.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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