The Ultimate Holiday Brownie

Yield: 24 brownies

Ingredients

• 1 (22.5 ounce) box Betty Crocker Original Supreme brownie mix (with chocolate syrup pouch)
• Water, oil and eggs called for on brownie mix box
• 1 (16 ounce) container Betty Crocker Rich & Creamy creamy white frosting
• 1/4 teaspoon mint or peppermint extract
• Green or pink food color
• Peppermint or spearmint candies, crushed, if desired

Instructions

1. Heat oven to 350 degrees F.
2. Grease bottom only of 13 x 9 inch pan with shortening or cooking spray.
3. Make brownies as directed on box for 13 x 9 inch pan.
4. Cool completely, about 1 hour.
5. Stir together frosting, extract and food color until smooth.
6. Spread frosting evenly over brownies.
7. Sprinkle with crushed candies.
8. For brownies, cut into 6 rows by 4 rows.
9. Store tightly covered.

Notes

High Altitude (3500-6500 ft): Follow High Altitude brownie mix directions for 13 x 9-inch pan.

Special Touch: Cut brownies into bite-size pieces and serve in holiday paper liners for easy dessert pickups.

Nutrition

Per serving: Calories 220 (Calories from Fat 80); Total Fat 9g (Saturated Fat 2 1/2g, Trans Fat 2g); Cholesterol 20mg; Sodium 140mg; Total Carbohydrate 33g (Dietary Fiber 0g, Sugars 26g); Protein 1g

Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 6%

Exchanges: 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 2

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens