1 (19 1/2 oz.) box fudge brownie mix
1/2 cup butter (melted)
1/4 cup water
1/4 teaspoon peppermint extract
Peppermint Buttercream Frosting:
1 cup butter (softened)
3 cups powdered sugar
2 tbsp milk
1/2 tsp peppermint extract
green dye for color (optional)
3 tbsp milk
2 tbsp butter
6 oz. semi-sweet chocolate chips
1/2 tsp vanilla
1/2 cup powdered sugar
Preheat oven to 325°. Prepare 9x13-inch pan by spraying lightly with cooking spray.
In medium size bowl, stir brownie mix to eliminate any clumps. Add melted butter, water, eggs and 1/4 teaspoon peppermint extract. Mix by hand just until dry ingredients are incorporated. Pour into prepared pan. Bake according to package directions. Let cool.
Start the peppermint buttercream frosting by beating together 2 cups powdered sugar and 1 cup butter. Mix in remaining 1 cup powdered sugar, then add 2 tablespoons milk, 1/2 teaspoon peppermint extract and green food coloring if desired. Spread evenly over the top of the cooled brownies. Place brownies in fridge to firm up for frosting.
Prepare Chocolate frosting by bringing 3 tablespoons milk and 2 tablespoons butter almost to a boil over medium heat. Pour chocolate chips into a heat-safe bowl. Pour milk mixture over the top and let sit for 5 minutes. Add 1/2 teaspoon vanilla and whisk until smooth. Use an electric mixer to beat in 1/2 cup powdered sugar until frosting is smooth. Spread chocolate frosting over the peppermint buttercream frosting. Place back in the fridge for about an hour to firm up frosting.