Peppermint Brownies
Ingredients:
- One package of The Key Dough Brownie Mix
- 4 eggs
- 3/4 cup oil or butter
Layers:
Butter Cream Frosting
- 1/4- 1/2 cup powdered erythritol
- 140 g butter or margarin (room temp)
- 140g cream cheese (room temp)
- 2 tsp vanilla
- pinch salt
- 1 T peppermint extract
- green food colouring (to desired shade)
Chocolate top layer:
- one bag Lily's sugar-free choc. chips
- 1 T butter or margarine
Instructions:
- Preheat oven to 350'F
- In a bowl add 4 eggs (room temp) and 3/4 cup warmed butter mixing well
- Gently fold in The Key Dough brownie mix
- Grease a 9 x 13 pan and bake for 35 minutes
For the Icing:
- Cream the cheese and butter first
- Add vanilla and green food colouring mixing in well
- Slowly add in the sweetener
- Cool in refrigerator
Let the brownies cool completely. While still uncut in the pan, add the icing on top - smoothing out. Place in the freezer for an hour.
Chocolate Top Layer:
- Warm one bag on Lily's sugar-free chocolate chips in a pan on the stove
- Add 1-2 T butter or margarine
- Pour over the brownies and icing and place back in the freezer until hardened
- Remove from freezer, let thaw and cut.
- Be sure to wipe the knife at the end of each row to ensure the cleanest cut