Peppermint White Mocha Brownies

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 box Fudge brownie mix or gluten free brownie mix
  • 1/2 tsp Peppermint extract, organic
  • 2 cups Powdered sugar, organic
  • 1/2 tsp Vanilla extract, organic

• Oils & Vinegars

  • 1/3 cup Butter, room temperature or coconut oil, unsalted
  • 1/4 cup Neutral oil

• Drinks

  • 1/4 cup Coffee, strong
  • 1 tbsp Espresso, Instant

• Dairy

  • 2 tbsp Milk

• Other

  • Garnish, crushed candy canes
  • 1 cup White chocolate chunks or morsels

Found on withsaltandwit.com

Description

Ingredients

• Brownies:
• 1 box (about 20oz) Fudge Brownie mix or Gluten Free Brownie Mix
• 1/4 cup neutral oil (canola or melted coconut oil)**
• 1/4 cup brewed strong coffee**
• 1 large egg**
• 1 tablespoon instant espresso
• 1 cup white chocolate chunks or morsels
• Peppermint Frosting:
• 1/3 cup unsalted butter, room temperature or coconut oil
• 2 cups organic powdered sugar
• 2 tablespoons milk of choice
• 1/2 teaspoon organic peppermint extract
• 1/2 teaspoon organic vanilla extract
• Garnish, crushed candy canes

Directions

• Brownies:
• Preheat the oven to 350 degrees F. Spray at 8x8 or 9x9 glass baking dish with non-stick cooking spray. Set aside.
• In a medium bowl, combine the oil, coffee and egg. Mix well.
• Add the contents of the brownie mix, espresso and white chocolate chunks. Mix just until combined. Add to prepared baking dish.
• Bake for 45-50 minutes, or just until set. Dont over bake as you want them fudgy.
• Remove from oven and let cool.
• Peppermint Frosting:
• While the brownies are cooling, in a medium bowl or bowl of a standing mixer with a wire whisk, cream the butter for 1 minute, then add the powdered sugar, milk, peppermint extract and vanilla extract. Whisk for an additional minute.
• Once the brownies are cooled, spread the frosting evenly over the brownies. Sprinkle with the crushed candy canes. Place back in the fridge for 15 minutes more to set.
• Cut into 16 squares.