Peppermint Brownies

Thanks to Jill and her roommate Kate for this fantastic recipe!

Ingredients

1 box brownie mix (recommended: Duncan Hines chewy fudge family style)

3 cups powdered sugar

1/3 cup softened butter (or melted)

½ teaspoon peppermint extract (add to taste – I used about 1 teaspoon. Might want to add more)

2 tablespoons milk (add more if icing is too thick/dry)

2 ounces unsweetened chocolate

2 tablespoons butter 

Make boxed brownie mix according to package directions in a 9x12 inch greased pan.  Let brownies cool.

 

Make the frosting by combining the 3 cups of powdered sugar, 1/3 cup softened butter, peppermint extract, and milk.  Add more milk if icing is too dry.

Frost the brownies.  Refrigerate for 1 hour or until frosting cools and hardens.

Meanwhile, make the chocolate topping.  Heat the unsweetened chocolate squares with 2 tablespoons butter over low heat, stirring occasionally.  Make sure chocolate does not burn.

When brownie frosting has hardened, spread chocolate over frosting evenly using a buttered spatula. 

Cut into 1 ½ to 2” squares immediately, cleaning off knife as you go