Double Mint Brownies

 

1

box (1 lb 2.3 oz) Betty Crocker® fudge brownie mix

Water, vegetable oil and eggs called for on brownie mix box

1/2

cup unsalted butter, softened

1

box (1 lb) powdered sugar (4 cups)

5

tablespoons whipping cream

2

teaspoons peppermint extract

6

drops green food color, if desired

1

cup thin rectangular crème de menthe chocolate candies, unwrapped, shaved (about 34 candies)

• 1 Heat oven to 350°F. Line bottom and sides of 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
• 2 Make brownies as directed on box for fudge-like brownies, using water, oil and eggs. Spread batter in pan.
• 3 Bake 25 minutes or until toothpick inserted 2 inches from edge of pan comes out clean. Cool completely on cooling rack, about 30 minutes.
• 4 In large bowl, beat butter, powdered sugar, 1/4 cup of the whipping cream and the peppermint extract with electric mixer on medium speed until smooth. If frosting is too thick, stir in remaining 1 tablespoon whipping cream. Stir in food color. Frost brownies. Refrigerate at least 2 hours. Use foil to lift out of pan. Cut into 8 rows by 6 rows. Top with shaved candies.