FROSTED PEPPERMINT BROWNIES
Easy brownie-mix brownies get dressed up for the holidays with frosting and crushed peppermint candy.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 16
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. Make and bake brownie batter as directed on box. Cool completely on cooling rack, about 1 1/2 hours.
- In small bowl, stir together frosting, extract and food color until smooth. Spread frosting evenly over brownies. Sprinkle with crushed candies. For easier cutting, refrigerate about 15 minutes until frosting is set. Cut into 4 rows by 4 rows. Store covered at room temperature.
Nutrition Facts : Calories 240, Carbohydrate 38 g, Cholesterol 10 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Brownie, Sodium 140 mg, Sugar 28 g, TransFat 0 g
PEPPERMINT-RAINBOW CHIP FROSTED BROWNIES
Mint and brownies pair up as a delicious combination. Brownies and rainbow chip frosting; what could be easier!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 20
Number Of Ingredients 5
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Make brownies as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
- In small bowl, stir together frosting, extract and food color until smooth.
- Spread frosting evenly over brownies. Cut into 5 rows by 4 rows. Store tightly covered.
Nutrition Facts : Calories 270, Carbohydrate 38 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Brownie, Sodium 135 mg, Sugar 16 g, TransFat 1 g
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