Peppermint Brownies

  • One package of The Key Dough Brownie Mix
  • 4 eggs
  • 3/4 cup oil or butter


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


  • 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

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