Ingredients for Tsr Version Of Starbucks Peppermint Brownie By Todd Wilbur
- Fudge Brownie Mix
- Butter
- Water (amount as per brownie mix instructions)
- Eggs (amount as per brownie mix instructions)
- 1/4 teaspoon peppermint extract
- 2 cups powdered sugar
- 1 tablespoon + 1/3 cup milk
- Vanilla Extract
- Whole Milk
- Semi Sweet Chocolate Chips
- 1 teaspoon vanilla extract
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Tsr Version Of Starbucks Peppermint Brownie By Todd Wilbur? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Tsr Version Of Starbucks Peppermint Brownie By Todd Wilbur
- Preheat oven to 325°F (160°C).
- Lightly grease a 9x9 inch baking pan with non-stick cooking spray. Line the bottom with parchment paper, leaving an overhang on the sides for easy removal.
- Sift one box (typically 15.25 oz) of brownie mix to remove lumps.
- Add the melted butter (as per brownie mix instructions), water (as per brownie mix instructions), eggs (as per brownie mix instructions), and 1/4 teaspoon of peppermint extract to the sifted brownie mix.
- Mix gently by hand until just combined.
- Pour batter into the prepared pan and bake according to the brownie mix package directions (usually 25-30 minutes).
- Let the brownies cool completely in the pan.
- For the mint buttercream frosting: In a mixing bowl, beat together 1 cup powdered sugar and 1/2 cup (1 stick) softened unsalted butter until light and fluffy.
- Add another 1/2 cup powdered sugar, 1 tablespoon milk, 1/2 teaspoon peppermint extract, and 1/2 teaspoon vanilla extract. Mix until smooth and creamy.
- Spread the mint buttercream frosting evenly over the cooled brownies.
- Refrigerate the brownies to firm up the frosting.
- For the chocolate ganache: In a saucepan, heat 1/3 cup milk and 1/4 cup (1/2 stick) unsalted butter over medium heat until almost boiling.
- Pour 6 oz of semi-sweet chocolate chips into a heat-safe bowl.
- Pour the hot milk mixture over the chocolate chips and let stand for 5 minutes to melt the chocolate.
- Stir in 1 teaspoon vanilla extract and whisk until smooth and glossy.
- Beat in 1 cup powdered sugar using an electric mixer until the ganache is smooth and spreadable.
- Reserve 1/4-1/3 cup of the chocolate ganache for another use.
- Spread the remaining chocolate ganache over the mint buttercream frosting on the brownies.
- Refrigerate for at least 1 hour to allow the frosting to set.
- Remove brownies from the pan using the parchment paper overhang. Slice into 9 pieces and serve.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
337g
Fat
114g
Carbs
35g
