After an eventful few days post-fourth of July, we’re finally settled back in at our place in Williamsburg. However, I came up with this to-die-for brownie recipe for the fourth, so I couldn’t keep it un-blogged about anymore! Even though I prefer to make most recipes from scratch, brownies are an exception because it’s just toooooo easy to make them from the box. Plus, most brownie recipes from scratch are pretty complicated, so I typically avoid them because I don’t want to shell out more $$ for scratch brownies than I would for a box. And because I enjoy making this easy, boxed dessert, I usually try to amp it up a bit with some sort of flavoring or topping. So knowing that my audience (my Uncle Jim and Will) enjoy mint to a certain extent, I decided to go that route.
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!
Iced Fudge Brownies with Crumpled Thin Mints
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 8×8 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!