Although I do love peppermint, I enjoy it in small doses. Like peppermint patties…one bite is enough to fulfill my sweet tooth. So when I saw this recipe I decided to double the brownie base but keep the peppermint frosting at the original amounts to cut the richness a bit. I also kept the chocolate layer on the lighter side since most of us aren’t huge chocolate lovers but I know that isn’t normal so I would recommend doubling it if you want more chocolate-y goodness.
It’s the perfect ratio of peppermint and chocolate and just a small square will satisfy any sweet tooth. I hope that you all are enjoying the holiday season with all your loved ones!
1 family size dark chocolate brownie mix (prepared according to box directions)
for the peppermint frosting:
2 cups confectioners’ sugar
8 Tablespoons unsalted butter at room temperature
2 Tablespoons whole milk
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla extract
for the chocolate layer:
4 oz. chocolate chips
2 Tbsp. butter
1/4-1/2 cup Andes peppermint crunch pieces, or crushed candy canes
1. Prepare brownies according to box directions. Cool completely.
2. Meanwhile, cream butter and confectioners’ sugar together. Add milk and extracts and whip until thick and fluffy. Spread over cooled brownies and refrigerate for at least an hour.
3. Melt chocolate and butter together in the microwave in 30 second increments. Drizzle over peppermint frosting and spread. Sprinkle with peppermint crunch pieces or candy canes.
*frosting recipe from The Galley Gourmet