Chocolate Peppermint Brownies

• Vegetarian

• Refrigerated

  • 2 Eggs

• Condiments

  • 2 tsp Corn syrup, light

• Baking & Spices

  • 1 1/2 cups Chocolate chips
  • 1 Food coloring, red
  • 1 1/4 tsp Peppermint extract
  • 1 18.4 oz package Pillsbury chocolate fudge brownie mix
  • 4 cups Powdered sugar

• Oils & Vinegars

  • 2/3 cup Oil

• Drinks

  • 1/4 cup Coffee

• Dairy

  • 1 1/2 cup Butter
  • 3 tbsp Milk

• Desserts

  • 1/4 cup Candy canes

Found on thegunnysack.com

Ingredients

• 18.4 oz package Pillsbury Chocolate Fudge Brownie Mix
• ⅔ cup oil
• ¼ cup brewed coffee, cooled (OR use water instead)
• 2 eggs
• 1 cup butter, softened (not melted)
• 4 cups powdered sugar
• 3 tbsp milk
• 1 tsp peppermint extract
• red food coloring
• 1½ cups chocolate chips
• ½ cup butter
• 2 tsp light corn syrup
• ¼ tsp peppermint extract
• ¼ cup crushed candy canes

Directions

• Pour the brownie mix into a large bowl. Add oil, cooled coffee (or water), and eggs. Stir 50 strokes with a spoon, spread in a greased 9×13-inch pan and bake at 350° for 28-31 minutes. Remove from the oven and cool completely.
• Beat the softened butter for two minutes, until light and fluffy. Add the sugar, milk, and peppermint extract. Stir until combined, then beat until smooth. Stir in red food coloring until it is the shade you want. Spread the frosting over the cooled brownies. Place in the fridge so the buttercream can chill and harden.
• Heat the chocolate chips, butter, and light corn syrup in the microwave at 50% power for 2 minutes and then stir. Continue heating at half power, stirring ever 15 seconds until smooth. Stir in the peppermint extract. Pour the chocolate peppermint icing over the hardened frosting and quickly spread it out. Immediately sprinkle with chopped candy canes, before the icing hardens. Then, return the bars to the fridge so the chocolate can set.
• Once chilled, cut the brownies into squares. It helps to heat a knife under hot water, wipe dry and then use the hot knife to easily slice through the chilled layers. Store in the fridge.