Phenomenal Phoods

Peppermint mocha brownies

Ingredients:

For the brownies:

• 1 box brownie mix (I used Kodiak Cakes protein-packed brownie mix)
• 1/2 cup butter (melted)
• 2 tablespoons vegetable oil
• 2 tablespoons hot water
• 1 tablespoon espresso powder
• 2 eggs

For the frosting:

• 1/3 cup butter (softened)
• 1/2 cup cocoa powder
• 1 cup powdered sugar
• 2 tablespoons milk
• 1 teaspoon vanilla
• Crushed candy canes

Instructions:

For the brownies:

1. Preheat oven to 350 degrees F and prepare a 8x8 square baking pan by spraying it with cooking spray or lining it with parchment paper. I like to use parchment so I can just lift the brownies out of the pan later.
2. Dissolve the espresso powder in the hot water.
3. Combine all ingredients in a large bowl, stirring until combined.
4. Pour into the prepared baking pan and smooth with a spatula.
5. Bake at 350 degrees F. for 25-30 minutes or until a toothpick comes out just a little bit moist.
6. Let brownies cool before frosting.

For the frosting:

1. Combine all ingredients with a mixer until smooth. Add more powdered sugar if the mixture is too thin or more milk if it is too thick to spread. Note that if you really want a strong espresso flavour, you can substitute 1 tablespoon of the milk for 1 tablespoon of hot water mixed with an additional teaspoon of espresso powder.
2. Spread on top of cooled brownies. Sprinkle with crushed candy canes.