medal gold ice cream image
mavis16313
This recipe is from a gold medal cookbook, that I had gotten a few years ago , its a christmas edition. the little paper ones that you would buy at the check out counter in the grocery store.
the recipe i want is called peppermint bon bon brownies. They are to go onto a tray of cookies we are selling for women and men (breast and prostate cancer) fundraiser. Someone tore out the recipe from my book, and i really need this asap. I posted the question before but I thought that it was a betty crocker book, my mistake . anyone who can help with the right one,gets the points. it has cream cheese center that you bake with the brownie , and chocolate chips in the cream cheese middle-is tinted green. thank you in advance.
Answer
I looked and looked - but this one might be a nice substitute...just fill the pan half way - add sweetened tinted cream cheese, then top with the rest of the mix - it should work!
Copycat Starbucks Peppermint Brownie
A mint chocolate brownie with a mint buttercream icing topped with chocolate! And it all starts with a box of brownie mix!
1 (19 1/2 ounce) box fudge brownie mix
1/2 cup butter, melted
1/4 cup water
2 eggs
1/4 teaspoon peppermint extract
Peppermint Buttercream Frosting
1/3 cup butter, softened
1 1/2 cups powdered sugar
1 tablespoon milk
1/4 teaspoon peppermint extract
1/4 teaspoon vanilla extract
Chocolate Frosting
1/3 cup whole milk
1/4 cup butter
1 (12 ounce) bag semi-sweet chocolate chips
1 teaspoon vanilla
1 cup powdered sugar
Preheat oven to 325. Then prepare a 9x9 inch baking dish by spraying lightly with non-stick cooking spray. Cut a piece of parchment paper to the width of the bottom of your pan but long enough to extend over the edge of the right and left sides of the pan.
Sift brownie mix to eliminate any clumps. Then add melted butter, water eggs and 1/4 teaspoon of peppermint extract. Mix by hand just until dry ingredients are incorporated.
Pour into prepared pan. Bake according to package directions. Let cool.
Beat togetheri cup powdered sugar and 1/2 cup softened butter. Mix in another 1/2 cup powdered sugar, then add 1 tablespoon milk and peppermint and vanilla extracts. SPread frosting evenly over the top. Place brownies in fridge to firm up frosting.
Bring 1/3 cup milk and 1/4 cup butter almost to a boil over medium heat. Pour chocolate chips into a heat-safe bowl. Pour milk mixture over the top and let sit for 5 minutes. Add 1 teaspoon vanilla and whisk until smooth. Use an electric mixer to beat in 1 cup powdered sugar until frosting is smooth. This will make for than you need, so remove 1/4-1/3 cup frosting and reserve for another use.
Spread chocolate frosting over the white frosting on the brownies.
Place back in fridge for about an hour to firm up frosting. Remove brownies from pan and slice into 9 pieces.
I looked and looked - but this one might be a nice substitute...just fill the pan half way - add sweetened tinted cream cheese, then top with the rest of the mix - it should work!
Copycat Starbucks Peppermint Brownie
A mint chocolate brownie with a mint buttercream icing topped with chocolate! And it all starts with a box of brownie mix!
1 (19 1/2 ounce) box fudge brownie mix
1/2 cup butter, melted
1/4 cup water
2 eggs
1/4 teaspoon peppermint extract
Peppermint Buttercream Frosting
1/3 cup butter, softened
1 1/2 cups powdered sugar
1 tablespoon milk
1/4 teaspoon peppermint extract
1/4 teaspoon vanilla extract
Chocolate Frosting
1/3 cup whole milk
1/4 cup butter
1 (12 ounce) bag semi-sweet chocolate chips
1 teaspoon vanilla
1 cup powdered sugar
Preheat oven to 325. Then prepare a 9x9 inch baking dish by spraying lightly with non-stick cooking spray. Cut a piece of parchment paper to the width of the bottom of your pan but long enough to extend over the edge of the right and left sides of the pan.
Sift brownie mix to eliminate any clumps. Then add melted butter, water eggs and 1/4 teaspoon of peppermint extract. Mix by hand just until dry ingredients are incorporated.
Pour into prepared pan. Bake according to package directions. Let cool.
Beat togetheri cup powdered sugar and 1/2 cup softened butter. Mix in another 1/2 cup powdered sugar, then add 1 tablespoon milk and peppermint and vanilla extracts. SPread frosting evenly over the top. Place brownies in fridge to firm up frosting.
Bring 1/3 cup milk and 1/4 cup butter almost to a boil over medium heat. Pour chocolate chips into a heat-safe bowl. Pour milk mixture over the top and let sit for 5 minutes. Add 1 teaspoon vanilla and whisk until smooth. Use an electric mixer to beat in 1 cup powdered sugar until frosting is smooth. This will make for than you need, so remove 1/4-1/3 cup frosting and reserve for another use.
Spread chocolate frosting over the white frosting on the brownies.
Place back in fridge for about an hour to firm up frosting. Remove brownies from pan and slice into 9 pieces.
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