2boxesbrownie mix {I like Duncan Hines Fudge variety}
3/4cupbutter {melted}
1/2cupbuttermilk {see substitution in notes}
2eggs
2tspvanilla extract
Icing
1/2cupbutter
2tbspunsweetened cocoa powder
1/3cupmilk
3cupspowdered sugar
1cuppeppermint pieces {crushed candy canes work well too}
Instructions
Preheat oven to 325 degrees and spray a 9x13 baking pan with non stick cooking spray or line with parchment paper {or foil but be sure to spray with nonstick cooking spray}.
Put brownie mix, melted butter, buttermilk, eggs and vanilla in a large bowl. Mix by hand until combined. Batter will be thick. Spread into prepared pan evenly and bake for 35-40 minutes or until center is set but still a bit soft. Let them cool for about 20 minutes on a cooling rack.
To make icing: In a medium saucepan over medium-low heat, melt the butter. Once butter is melted, add cocoa powder and milk, stirring until the mixture becomes thick and is just starting to boil. Remove from heat and whisk in powdered sugar. Be sure to stir until smooth and sugar dissolves nicely. Pour over brownies and spread quickly. Before icing sets sprinkle peppermint pieces over top and let the brownies come to room temperature. Once at room temperature, refrigerate for at least 2 hours. This will make cutting them easier.
I cut brownies into squares and then in half and into triangles inside the pan but if you line the pan then remove the brownies from the pan, peel off parchment paper {or foil} and cut into squares.
Notes
*If you don't have buttermilk then fill a liquid measuring cup with just under 1/2 cup of milk and add a 1/2 teaspoon of white vinegar or lemon juice. Let it set for about 5 minutes and it is ready to use.