Monday, April 23, 2007
1 box fudge brownie mix (for a 13 x 9-inch pan)
1/2 cup butter, melted
1/4 cup water
2 large eggs
1/4 teaspoon peppermint extract
Peppermint Butter cream layer:
2/3 cup butter, softened
3 cups powdered sugar
2 tablespoon milk
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla extract
1/3 cup whole milk
1/4 cup butter
1 (12 ounce) bag semi-sweet chocolate chips
1 teaspoon vanilla
1 cup powdered sugar
Preheat oven to 325. Then prepare a 13 x 9-inch baking dish by spraying lightly with non-stick cooking spray. Cut a piece of parchment paper to the width of the bottom of the pan and long enough to extend over the long edges. Spray parchment lightly with non-stick cooking spray.
To the brownie mix, 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 and bake according to package directions. Let cool completely.
To prepare the mint butter cream layer, beat together the powdered sugar and softened butter. Add the milk, peppermint and vanilla extracts and mix until smooth. Spread the butter cream evenly over the top of the cooled brownies. Place brownies in fridge to firm up the butter cream.
For the chocolate ganache, place the milk and butter in a microwave safe bowl and heat on 50%until the butter has melted. Add the chocolate chips and mix with an electric mixer on low until the chips are melted and mixture is smooth. Add 1 teaspoon vanilla and mix until incorporated. Beat in 1 cup powdered sugar until frosting is smooth. Spread chocolate ganache over the mint butter cream on the brownies.
Place back in fridge for about an hour to firm up frosting. Using the parchment paper, remove the brownies from the pan and while cold, cut into squares. They must be cut when cold otherwise the layers mush. Though delicious cold, these brownies are even better when served at room temperature.