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Peppermint Fudge Brownies

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peppermint fudge brownies

 

I have been making these decadent, fudgy, cool minty brownies for….well, about forever!  They’re always well received and there’s so many ways you can decorate them for just about any holiday, special occasion or celebration!

With spring slowly strolling in, I thought maybe these would be nice to share this time of year for upcoming celebrations such as Mother’s Day, Baby Showers / Wedding Showers, Graduations, Family Reunions and even Birthdays and Anniversaries! 😀

They’re easy to throw together, and the decorating could not be more simple! You don’t have to have any special skills or experience to do this!

Just practice a couple of times before doing it onto the brownies, and you’re good to go!

The nice thing about frosting is, you can scrape the practice ones right back into the bag and nothing goes to waste! Except for tasting maybe one…you know… 😉  

 

peppermint fudge brownies 2

 

The roses are super simple. I’m sure everyone has their own way of doing them, and some more complicated, but since we’re only talking about 1″ – 1 1/2″ rose, simple is best!

I just start in the center and swirl around wrapping the frosting all around in a spiral. Works like a charm every time! You don’t even need a “center part”, just go for it! They don’t have to be perfect – – just have fun! 😀   

 

peppermint fudge brownies 3

 

Can you believe these were actually the bad ones?! Yep! And the colors in this weren’t quite mixed in for these three, either.

My gel food coloring is turning into super glue, but yet, they’re still fine to me.

I went with a pale pink, but you can make them any color you’d like. You can even swirl colors if you wish! Just look up roses and choose your colors that way!  

And the brownie part is more like FUDGE than a brownie! I only used the minimum of 2 eggs. If you prefer them to be “cakey” in texture with more air and a fluffy consistency, you can add up to 4 eggs.

Or just compromise and split it down the middle and use three for a dense brownie that still has a bit of texture. You really can’t mess these up! 

 

peppermint fudge brownies

 

So when you’re in need of a fairly quick dessert to take to a party, I think this will work very nicely for you!

And this recipe can easily be halved, or multiplied and baked in several pans for a crowd, if need be.

But I think these would be perfect for Mother’s day, don’t you?! 😀 Simply beautiful! 🙂 I’m sure a lot of Moms and Grandmothers would just love to be brought a plateful of these decadent brownies! 🙂

Hope you enjoy and have a wonderful spring day! 😀

 

 

 

PEPPERMINT FUDGE BROWNIES

Makes 1  –  13 x 9 pan

 

2 (17.6 oz.) boxes Duncan Hines Double Fudge Decadent Brownie mix

2 extra-large eggs for super moist and fudgy, (4 for “cakey” brownies, or 3 for “in-between”)

2/3 cup water

2/3 cup oil

24 small individually wrapped York Peppermint Patties, (unwrapped)

2 (1 lb.) tubs Betty Crocker Rich and Creamy Cream Cheese Frosting, or homemade

liquid or gel food coloring, assorted colors plus green for leaves

 

DIRECTIONS:

Preheat oven to 350 degrees. Line a 13 x 9 pan with foil and spray bottom. Set aside.

In large bowl, stir together mixes (including fudge packets), eggs, water and oil until mixed but still slightly lumpy. 50-60 strokes.

Pour in half of the batter and work towards edges and corners, leveling.

Top with 6 rows of 4 Peppermint Patties (using 24 total). Pour rest of batter over candies drizzling. Smooth batter over candies. I have found that the easiest way to do this is with my own tools. My forefinger. 😉

Pop into oven and bake for 32-35 minutes. Remove and cool completely on wire rack.

When cooled, frost top nicely with one tub of frosting. (Save tub.) Chill. 

When chilled, lift up brownies by edges of foil and place onto a sturdy cutting surface. Peel back foil and cut into squares or bars removing to a serving patter or into a cake holder lined with foil. 

Open second tub and remove 1/3 of frosting and place into empty tub. Tint the smaller amount (the 1/3) green for leaves.

Tint the rest (the 2/3 amount), with color of choice. Pink, yellow, etc., for the roses. 

Use a leaf tip for leaves, and a mega-sized M1 for the roses. Starting in the center, swirl to make a simple rose on top of each brownie, and then add leaves. 

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Joanne T Ferguson

Wednesday 14th of May 2014

Thanks for the link up to the #Tastytuesdays party this week and thanks for the badge and link back too! GREATLY appreciate! GREAT recipe! Cheers! Joanne