These will be quite a hit with guests who will love the contrast between the dark chocolate and sweet mint layer. Normally I don’t use box mixes but I did this time! If you are inclined, bake brownies from scratch.
2 packages of brownie mix (I used Hershey’s Ultimate Chocolate Brownie Mix)
4 cups of powdered sugar
1/2 cup of butter, melted
1/4 cup of fat-free milk
1 teaspoon of peppermint extract
1 1/2 cups of dark chocolate chips
6 tablespoons of butter
- Prepare brownie mixes according to the directions on the box, spreading them into a 18×26 full size sheet pan, coated with cooking spray. Bake at 350F for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
- To prepare the mint layer, combine powdered sugar, melted butter, milk and extract in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake.
- To prepare the glaze, combine the chocolate chips and butter in a medium microwave-safe bowl. Microwave at high for 1 minute or until melted; stirring after 30 seconds. Let stand 2 minutes. Stir to combine. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve.
Yield: 60 brownies
Source: Adapted from Cooking Light