A Christmas dessert table can’t go wrong with a batch of high quality brownies. This recipe is sure to be one of your absolute favorites. So delicious, they’ll disappear before you know it!
MINT TO BE PEPPERMINT CHRISTMAS BROWNIES
• 1 box (1 lb. 2.4 oz.) of your favorite brownie mix
• 2 1/2 cups powdered sugar
• 1/3 cup + 3 tablespoons butter, softened
• 1/3 cup + 3 tablespoons whipping cream
• 2 oz. cream cheese, softened
• 10–15 drops Peppermint Essential Oil
• 1 1/3 cups (8 oz.) semisweet chocolate chips
Make Brownies:
Heat oven to 350°F (325°F for dark or nonstick pan).Grease bottom only of 9-inch square pan with shortening or cooking spray.Make and bake brownie mix as directed on box.
Cool completely, about 1 1/2 hours.
In large bowl, beat powdered sugar, 3 tablespoons softened butter, 3 tablespoons whipping cream, softened cream cheese, and 10 drops of Peppermint Essential Oil with electric mixer on medium speed until smooth.Taste test and add Peppermint Oil to desired minty-ness.
Spread over cooled brownies.Refrigerate about 1 hour or until set.
Make Chocolate Topping:
In nonstick saucepan, heat 1/3 cup whipping cream, semisweet chocolate chips and 1/3 cup butter, over medium-low heat, stirring constantly, until melted and smooth.Cool about 10 minutes or until lukewarm. Pour topping over filling; spread to cover.Refrigerate uncovered about 2 hours or until set.
Before cutting into bars, let stand 10 minutes at room temperature. Store covered in refrigerator.
QUESTION – WHEN IT COMES TO DESSERTS, DO YOU PREFER COOKIES, CAKE, OR BROWNIES?
