~~I know you all are probably wondering why my art blog is turning into a recipe blog! I'm absolutely itching to do some artwork, but this month is overwhelmingly busy. Vacation was so nice, but now I'm back to the reality of all the things that need to get done before the end of the year.
~~I've always loved baking, and I've found that making something in the kitchen can sometimes help to satisfy a little of my creative urge when I don't have the time for art.
~~Before we left on our trip, Dustin & I took the girls Christmas shopping. On the way home we made a Starbucks stop for hot chocolate and peppermint mochas. We all shared one of their mint brownies. Oh my! Yum!
~~Of course I had to come home and figure out how to make them on my own! With a little internet searching and some tweaking, here is a recipe that tastes just like theirs (if not better!) They are positively evil... but Enjoy! I have a lot of art plans for the new year so hang in there with me!
Copycat Starbucks Peppermint Brownies
1 (19 1/2 ounce) box fudge brownie mix
(I used Duncan Hines Dark Chocolate Fudge)
1/2 cup butter, melted
1/4 cup water
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
Green food coloring
1/3 cup whole milk
1/4 cup butter
1 (12 ounce) bag semi-sweet chocolate chips
1 teaspoon vanilla
1 cup powdered sugar
1. 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.
2. 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.
3. Pour into prepared pan. Bake according to package directions. Let cool.
4. Beat together cup powdered sugar and 1/2 cup softened butter. Mix in another 1/2 cup powdered sugar, then add 1 tablespoon milk, green food coloring, and peppermint and vanilla extracts. Spread frosting evenly over the top. Place brownies in fridge to firm up frosting.
5. 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 more than you need, so remove 1/4-1/3 cup frosting and reserve for another use.
6. Spread chocolate frosting over the green frosting on the brownies.
7. Chop Andes mints into small pieces. Sprinkle over top of chocolate frosting.
8. Place back in fridge for about an hour to firm up frosting. Remove brownies from pan and slice into 9 pieces.
9. Hide the pan from yourself or send it to work with your husband (lest you eat the whole thing!)
I'm so glad you're here! "The Art of Life" is where I share my journey as an artist & Momma. It's a place where I hope to encourage other women that they are artists too. In this small little space I seek to share, document, and be reminded of God's wonderful grace, all around us. ....And I would be so happy to have you journey alongside me! So grab a cup of coffee and linger for a while. I hope you leave feeling refreshed.