Ingredients
Units
Scale
- 1 box mix of Brownies – Ghirardelli Dark Chocolate Brownie Mix
- 1/4 cup Water
- 1/2 cup of Oil
- 1 Egg
- (or the ingredients on your box mix)
Buttercream Frosting:
- 4 tablespoons of butter at room temperature not melted.
- 2 cups of confectioners sugar
- 2 tablespoons of milk
- 1/4 to 1/2 teaspoon peppermint extract (depending on how minty you want your frosting)
- 1 drop of red food coloring for red (or green food coloring for Christmas or St. Patrick’s Day)
Top Chocolate Layer:
- 1 cup of semi-sweet chocolate chips
- 2 tablespoons of butter
Instructions
- Line a 13 x 9 glass baking dish with parchment paper. This allows you to easily lift the brownies out of the dish when you are ready to cut.
- Bake the brownies per the instructions on the brownie mix box.
- Remove from the oven when the time is over and cool completely. Do not cheat on this step. If they are even warm the top will melt.
- Next, make the frosting to the top.
- Mix in a stand mixer or hand mixer the butter, sugar, milk peppermint extract, and the food coloring. Add more sugar if the frosting is not stiff enough.
- Frost the top of the brownies and put them in the refrigerator for one hour to set.
- When the frosting is set make the melted chocolate for the top.
- Melt the chocolate chips in the microwave for 30 seconds at a time until melted. Do not overheat.
- Mix in the butter to make a smooth glossy topping. Use extra butter in the chocolate is too think. (do not get any water in the chocolate as it will bind up into a mess)
- Top the frosting with the melted chocolate and with an offset spatula spread evenly over the frosting.
- Put the pan of brownies in the refrigerator again for 30 to 45 minutes to set.
- When set remove the brownies from the pan and put on a cutting board to cut into squares.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
