Pink Peppermint Crunch Brownies
Equipment
- 1 8x8-inch glass baking pan
- Baker's release spray
- parchment paper
Ingredients
Brownies:
- 1 brownie mix
- 2 large eggs
- 2/3 cup vegetable oil
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 10 ounces Andes peppermint crunch baking chips
Frosting:
- 3 cups sifted powdered sugar
- 1/2 cup soft butter
- 10 ounces Andes peppermint crunch baking chips
- 1 candy cane crushed
- 1/2 teaspoon vanilla
- 1/2 teaspoon peppermint extract
- 3-4 drops red food coloring
- 1/4 cup milk approximate
Instructions
- Preheat oven to 350 F.
- Stir together the brownie mix, eggs, vegetable oil, water, vanilla, and peppermint extracts to make a smooth batter.
- Line pan with parchment paper sprayed with Baker's Release spray into a glass 8x8 inch baking pan for easy removal.
- Spread batter into pan.
- Top batter with the Andes candy bits (for brownies) (reserve the the other half used in the frosting).
- Bake brownies for about 50-55 minutes or until the batter no longer jiggles in the center.
- Cool completely.
- Mix the powdered sugar and soft butter with the remaining extracts and stir in enough of the milk to make a spreadable frosting; tint frosting with several drops of food coloring as desired.
- Stir in 2/3 of the remaining chips into the frosting and spread on the brownies, sprinkling the last of those on top with the crushed candy cane.
- Frosting sets (dry enough to handle) in 30-45 minutes.
- Slice and serve as desired. Store remainder in an airtight container.
Notes
From the kitchen of palatablepastime.com
Nutrition
Calories: 417kcalCarbohydrates: 43gProtein: 3gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 36mgSodium: 73mgPotassium: 16mgFiber: 1gSugar: 42gVitamin A: 213IUCalcium: 45mgIron: 0.1mg
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