Starbucks Peppermint Brownie

By Afton

Ingredients

• Brownies:
• 1 (19 1/2 ounce) box fudge brownie mix
• 1/2 cup butter, melted
• 1/4 cup water
• 2 eggs
• 1/4 teaspoon peppermint extract
• Peppermint Buttercream Frosting:
• 1/3 cup butter, softened
• 1 1/2 cups powdered sugar
• 1 tablespoon milk
• 1/4 teaspoon peppermint extract
• 1/4 teaspoon vanilla extract
• Chocolate Frosting:
• 1/3 cup whole milk
• 1/4 cup butter
• 1 (12 ounce) bag semi-sweet chocolate chips
• 1 teaspoon vanilla
• 1 cup powdered sugar
• Decorative Icing:
• 1 can white frosting (with fine tip)
• 1 can red frosting (with fine tip)

Details

Servings 9

Preparation

Step 1

1. Preheat oven to 325°. Then prepare a 9x9 inch baking dish by spraying lightly with non-stick cooking spray. Cut a piece of parchment paper to the width of the bottom of your pan but long enough to extend over the edge of the right and left sides of the pan.

2. Sift brownie mix to eliminate any clumps. Then add melted butter, water eggs and 1/4 teaspoon of peppermint extract. Mix by hand just until dry ingredients are incorporated. Pour into prepared pan. Bake 50 to 55 minutes, or until a toothpick stuck in the center comes out clean. Let cool.

3. Make buttercream frosting by beating together 1 cup powdered sugar and 1/2 cup softened butter. Mix in another 1/2 cup powdered sugar, then add 1 tablespoon milk and peppermint and vanilla extracts. Mix for 1 minute to make the frosting smooth. Add an additional 1/4 c of powdered sugar if the frosting is too thin and light. Spread frosting evenly over the top. Place brownies in fridge to firm up frosting.

4. Make the chocolate frosting by bringing 1/3 cup milk and 1/4 cup butter to a boil over medium heat. Pour chocolate chips into a heat-safe bowl. Pour milk mixture over the top and let sit for 5 minutes. Add 1 teaspoon vanilla and whisk until smooth. Use an electric mixer to beat in 1 cup powdered sugar until frosting is smooth. This will make for than you need, so remove 1/4-1/3 cup frosting and reserve for another use. Spread chocolate frosting over the white frosting on the brownies.

5. Add the decorative red and white icing by first applying the white icing to the top of the cake in a sweeping motion diagonally across the top of the entire cake, then add the red icing over the white in the same sweeping motion in the same direction.

6. Place back in fridge for about an hour to firm up frosting. Remove brownies from pan and slice into 9 pieces. The leftovers will keep well for several days covered in the refrigerator.