Snappy peppermint brownies


This recipe was a huge hit for Sukkot–you’re looking at the last piece, which only survived so I could snap this shot. Then I had to get out of the way before it got eaten. It’s that good! (And dare I mention really easy, AND from a box?!) So to our guests who requested the recipe as well as to everyone who likes easy, really great desserts…

You need:

  • A brownie mix and ingredients to make it for cake-like brownies (mine was Duncan Hines mix, 3 eggs, some oil, and water)
  • 1 stick parve margarine (or make it dairy with butter)
  • about 1 pound of powdered sugar
  • 1 tsp peppermint extract (NOT peppermint oil)
  • 1 C chocolate chips (parve or dairy)
  • 1 t shortening

Mix and bake the brownies according to the box. This particular batch are pretty thick, and I made the mix in a 9×9 square pan, but you could do a 9×13 for a little thinner brownie. I like it thick so a small piece satisfies that sweet craving.

Meanwhile, mix the frosting: cream margarine/butter and powdered sugar until a good thick consistency, adding water or more sugar as needed. Add in the extract and stir, adjusting to your own taste–I like a good hit of mint, but not too overpowering! Once the brownies are cool, spread it on. Thick is OK because these are rich and you will likely only be eating small pieces.

Melt the chocolate chips with the shortening, and while hot, spread on top of the frosting. Swirl nicely. Let set up and serve.

I have done this basic “recipe” in a few other ways as well: subbing in orange extract or raspberry/strawberry extract/jam for the peppermint, adding some flavor to the brownies themselves, or adding chocolate chips to the  mix. All yummy.

I’d be interested in hearing your take when you make these!


About Amital

A die-hard listmaker and observant Jewish mommy of 5, managing the challenges of life bit by bit with the help of a Shalom Bayit book and lists. And chocolate, of course. Lots of chocolate.

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