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Candy Cane Brownies

Time for another recipe.... these are amazing & were a huge hit at the church Christmas party; I think I may have to rename them Christmas Crack Brownies.

Candy Cane Brownies
adapted from ourbestbites.com

1 Box of Betty Crocker Brownies (baked in 9x13 according to package directions & cooled)

Frosting:
2 c powdered sugar
4 T butter softened (10 sec in the microwave will do it; use real butter)
1.5 t peppermint extract (sounds like a lot but it's right)
1 T milk (mine took two see directions about this)
a few drops of red food coloring (I was out and just added a little pink writing icing that I had)

Chocolate Layer:
1 c chocolate chips (semi or dark, not milk)
5 T butter cut in pieces (you need to use the real stuff)

Topping:
crushed candy canes (I used Bob's "soft mint sticks" you can get them at Walmart)

Directions:
Mix all frosting ingredients together with mixer, if needed add more milk a teaspoon at a time (this is where I ended up adding 3 tsp; thus, 2 tbsp total). Spread on cool brownies--I stuck mine in the fridge to go faster. You will likely get brownie crumbs in your pretty frosting, but that's okay it will be covered with chocolate. Put back in fridge.

Put chocolate and butter in a bowl and microwave in 30 second increments (it took me 60 seconds total) until smooth (stir after every 30 sec--chocolate holds it's shape until you stir it).

Pour over frosting and spread quickly; I poured it all over (not just in one spot), spread it a bit with a spatula and jiggled the pan around to get it all over. (If you touch it too much it will mix with the frosting).

Sprinkle the crushed candy canes on top. Place back in fridge to firm up.

You can cut & enjoy once the chocolate is set.