PEPPERMINT CANDY BROWNIES

“‘Tis the season for peppermint and it’s always time for brownies.  Whip up a batch of these moist brownies and say ‘Fa La La’ with delight.  Enjoy!”

1 1/2 cups Flour

1/2 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1 1/4 cups Sugar

3/4 cup Butter

1/2 cup Cocoa Powder

2 Eggs

1 teaspoon Vanilla Extract

1 cup Milk

3/4 cup Andes Mints

1 container Store Bought Frosting

1/2 cup Round Peppermint Candies

 

Break the peppermint candies into smaller pieces using a plastic bag and hammer.  Set aside.

Preheat oven to 350 degrees.

Chop the Andes Mints into smaller pieces.  Set aside.

Mix together the flour, baking powder, and baking soda.  Set aside.

Melt the butter.

In a bowl, stir together the sugar, melted butter, and cocoa powder.

Stir in the eggs and vanilla extract until combined.

Alternately, stir the flour mixture and the milk into the chocolate mixture.

Stir in the Andes Mints.

Pour batter into a greased 15″ x 10″ baking pan.  Spread to cover the bottom of the pan,

Bake for 20 minutes or until a toothpick comes out clean.

Allow to cool completely.

Spread the chocolate frosting over the top of the brownies.

Sprinkle on the crushed peppermint pieces.

 

Makes about 48 brownies.

Revised Source:  “Peppermint Stick Brownies” recipe in Better Homes & Gardens “Cookies Cookies Cookies – Christmas Treats.”