I added some peppermint extract to the brownie mix itself, but then also went the extra mile and made a mint frosting too. I would normally make my own frosting, but didn't have everything on hand. But I got lucky enough to find the cream cheese frosting in the cupboard, which expired 7/5/13, so it was the PERFECT time to use it! I supplemented it with confectioner's sugar, peppermint extract, and milk to make it a little more true to my normal frosting. And then, to make the whole thing totally delectable, I unearthed some Thin Mints my mom still had in her freezer, and crumpled them over the top. These brownies ended up being a rich, minty delight and lasted for days in the fridge. Enjoy!
1 box Betty Crocker Fudge Brownie mix
1/2 tsp peppermint extract
1 16-oz. can Duncan Hines Cream Cheese Frosting
1/2 cup confectioner's sugar
1/4 cup milk (or cream)
1/4 tsp peppermint extract
1/2 sleeve Thin Mints
Follow package directions for making the brownies (I usually follow the directions for the 8x8 pan), plus the addition of 1/2 tsp peppermint extract.
Once brownies are in the oven, begin to make the frosting. With an electric handheld mixer (or a good strong arm and whisk), whip the frosting until light. Then add the confectioner's sugar 1/4 cup at a time, blending in to help fluff the frosting. Then pour in the milk (or cream) and pepperming extract, whipping the cream until well-blended, light, and fluffy. Chill in the refrigerator until brownies are done and cooled.
Once brownies are done baking, let sit for 20 minutes on a countertop to cool. Then transfer to a refrigerator for another 30 minutes to chill. Once brownies are chilled, glaze with a thick layer of cream cheese frosting. Then, take 1/2 sleeve (or more) of Thin Mint cookies and crush them up over the top of the iced brownies. Serve alone, with ice cream, or with whip cream!
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