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home > recipes > dessert > starbucks® peppermint brownie
This is the latest from Top Secret Recipes (http://www.topsecretrecipes.com ) this and many more secret recipes are available in the book! Here's one for the holidays: A mint chocolate brownie with mint buttercream frosting on top, and creamy chocolate frosting on top of that. And to simplify the cloning process a bit, we start with a common fudge brownie mix. By changing the required ingredients listed on the brownie mix box, and adding some other modified steps, we can improve on the finished product. Rather than oil, use a stick of melted butter in your brownies for a richer, better flavor. And cook the brownies at a slightly lower temperature so that they come out moist and chewy. Since this recipe is for peppermint brownies, adding just a bit of peppermint extract will do the trick. The peppermint brownies from Starbucks have red and white frosting drizzled lightly across the top. To save time, you can skip this mostly cosmetic step. Or you can buy pre-made red and white frostings that come in little cans (with tips included). Happy holidays from Top Secret Recipes! Brownies 1 19.5-ounce box fudge brownie mix 1/2 cup butter (1 stick), melted 1/4 cup water 2 large eggs 1/4 teaspoon peppermint Peppermint Buttercream Frosting 1/2 cup butter (1 stick), softened 1 1/2 cups powdered sugar 1 tablespoon milk 1/4 teaspoon peppermint extract 1/4 teaspoon vanilla extract Chocolate Frosting 1/3 cup whole milk 1/4 cup butter 1 12-ounce bag semi-sweet chocolate chips 1 teaspoon vanilla 1 cup powdered sugar Decorative Icing 1 can white frosting (with fine tip) 1 can red frosting (with fine tip) Festive and minty, without waiting in line 1. Preheat the oven to 325 degrees, then prepare a 9x9-inch baking pan by spraying it with a light coating of non-stick spray. Cut a piece of parchment paper or non-stick aluminum foil to the same width as the bottom of the pan, but make it much longer than the pan so that the left and right ends go up and out of the pan on the left and right sides. This will create a "sling" that will help you lift the brownies out of the pan after they've baked. 2. Make the brownie batter by first sifting the box of ingredients. This will remove the clumps. Add the melted butter, water, eggs and peppermint extract and mix the batter by hand just until all the dry stuff is mixed in. Pour the batter into your prepared baking pan and bake it for 50 to 55 minutes, or until a toothpick stuck in the center comes out clean. Allow brownie to cool before frosting. 3. Make the peppermint buttercream frosting by beating together 1 cup of powdered sugar and the softened butter in a medium bowl with an electric mixer. Mix in another 1/2 cup of powdered sugar, then add 1 tablespoon of milk, and the peppermint and vanilla extract. Mix for about 1 minute to make the frosting smooth. Add an additional 1/4 cup of powdered sugar if the frosting is too thin and light. You want a frosting that can be spread easily, yet it should be firm enough to hold up the layer of chocolate frosting that's coming next. When the brownie has cooled, use a spatula to spread the frosting evenly over the top. Put the brownie in the fridge to firm up the buttercream frosting. 4. Make the chocolate frosting by bringing 1/3 cup whole milk and 1/4 cup butter to a boil in a small saucepan over medium heat. Pour the chocolate chips into a heat-safe bowl. When the milk and butter comes to a boil, pour the mixture over the chocolate chips and let it all just sit there in the bowl for a couple minutes. Add the vanilla extract to the mixture and whisk until smooth. Use an electric mixer to beat in 1 cup powdered sugar until the frosting is smooth. Spread the chocolate frosting over the white frosting on the brownie. This recipe makes a little more chocolate frosting than you need, so hold back about 1/3 to 1/4 cup. 5. To add the decorative red and white icing if you decide to go for it: First apply the white icing to the top of the cake in a sweeping motion diagonally across the top of the entire cake, then add the red icing over the white in the same sweeping motion in the same direction. 6. Stick the brownie back in the fridge for about an hour before removing it from the pan and slicing it into 9 equal portions. The leftovers will keep well for several days covered in the refrigerator. Makes 9 brownies.

Starbucks® Peppermint Brownie


average rating = 5 stars(5.00003 comments available)
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(posted December 7, 2004)

This is the latest from Top Secret Recipes (http://www.topsecretrecipes.com ) this and many more secret recipes are available in the book!

Here's one for the holidays: A mint chocolate brownie with mint buttercream frosting on top, and creamy chocolate frosting on top of that. And to simplify the cloning process a bit, we start with a common fudge brownie mix. By changing the required ingredients listed on the brownie mix box, and adding some other modified steps, we can improve on the finished product. Rather than oil, use a stick of melted butter in your brownies for a richer, better flavor. And cook the brownies at a slightly lower temperature so that they come out moist and chewy. Since this recipe is for peppermint brownies, adding just a bit of peppermint extract will do the trick.

The peppermint brownies from Starbucks have red and white frosting drizzled lightly across the top. To save time, you can skip this mostly cosmetic step. Or you can buy pre-made red and white frostings that come in little cans (with tips included). Happy holidays from Top Secret Recipes!

Brownies
1 19.5-ounce box fudge brownie mix
1/2 cup butter (1 stick), melted
1/4 cup water
2 large eggs
1/4 teaspoon peppermint

Peppermint Buttercream Frosting
1/2 cup butter (1 stick), softened
1 1/2 cups powdered sugar
1 tablespoon milk
1/4 teaspoon peppermint extract
1/4 teaspoon vanilla extract

Chocolate Frosting
1/3 cup whole milk
1/4 cup butter
1 12-ounce bag semi-sweet chocolate chips
1 teaspoon vanilla
1 cup powdered sugar

Decorative Icing
1 can white frosting (with fine tip)
1 can red frosting (with fine tip)

Festive and minty, without waiting in line

1. Preheat the oven to 325 degrees, then prepare a 9x9-inch baking pan by spraying it with a light coating of non-stick spray. Cut a piece of parchment paper or non-stick aluminum foil to the same width as the bottom of the pan, but make it much longer than the pan so that the left and right ends go up and out of the pan on the left and right sides. This will create a "sling" that will help you lift the brownies out of the pan after they've baked.

2. Make the brownie batter by first sifting the box of ingredients. This will remove the clumps. Add the melted butter, water, eggs and peppermint extract and mix the batter by hand just until all the dry stuff is mixed in. Pour the batter into your prepared baking pan and bake it for 50 to 55 minutes, or until a toothpick stuck in the center comes out clean. Allow brownie to cool before frosting.

3. Make the peppermint buttercream frosting by beating together 1 cup of powdered sugar and the softened butter in a medium bowl with an electric mixer. Mix in another 1/2 cup of powdered sugar, then add 1 tablespoon of milk, and the peppermint and vanilla extract. Mix for about 1 minute to make the frosting smooth. Add an additional 1/4 cup of powdered sugar if the frosting is too thin and light. You want a frosting that can be spread easily, yet it should be firm enough to hold up the layer of chocolate frosting that's coming next. When the brownie has cooled, use a spatula to spread the frosting evenly over the top. Put the brownie in the fridge to firm up the buttercream frosting.

4. Make the chocolate frosting by bringing 1/3 cup whole milk and 1/4 cup butter to a boil in a small saucepan over medium heat. Pour the chocolate chips into a heat-safe bowl. When the milk and butter comes to a boil, pour the mixture over the chocolate chips and let it all just sit there in the bowl for a couple minutes. Add the vanilla extract to the mixture and whisk until smooth. Use an electric mixer to beat in 1 cup powdered sugar until the frosting is smooth. Spread the chocolate frosting over the white frosting on the brownie. This recipe makes a little more chocolate frosting than you need, so hold back about 1/3 to 1/4 cup.

5. To add the decorative red and white icing if you decide to go for it: First apply the white icing to the top of the cake in a sweeping motion diagonally across the top of the entire cake, then add the red icing over the white in the same sweeping motion in the same direction.

6. Stick the brownie back in the fridge for about an hour before removing it from the pan and slicing it into 9 equal portions. The leftovers will keep well for several days covered in the refrigerator.
Makes 9 brownies.


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+3 comments


from Yardley, PA, United States wrote:5  4

Although this recipe is rather technical, it's a wonderful brownie! There is a big benefit to making the chocolate frosting yourself rather than buying it and allowing the brownies to sit at room temperature for a while prior to serving.
5 starsDecember 5, 2006


from Toronto, On, Canada wrote:13  5

After discovering that the starbucks near my work was not going to make these, this holiday, my co-worker started going a little crazy as this is all she eats at this time of year... I went looking for a recipe that would be similar to them and found this... They are fabulous... I make the brownies from scratch rather than from a mix and i sprinkle crushed up candy canes on top to make it fun!!
5 starsDecember 17, 2005


from Spanaway, WA, United States wrote:12  5

This recipe is fabulous, everyone always asks me to make them for every occasion, and what's even better is that they are easy
5 starsNovember 16, 2005


 
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