Minutes Prep time: 15
Minutes Total time: 60
Servings: 20
Difficulty: easy
PAM® Original No-Stick Cooking Spray
1 pkg (18.3 oz each) Duncan Hines® Milk Chocolate Brownie Mix
2/3 cup vegetable oil
2 eggs
3 tablespoons water
16 peppermint patties
1 container (16 oz each) Duncan Hines® Creamy Chocolate Frosting
2 candy canes, crushed
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 7 mg | 1% |
| Carbohydrate | 37 g | 12% |
| Cholesterol | 19 mg | 6% |
| Total Fat | 16 g | 25% |
| Iron | 1 mg | 5% |
| Calories | 299 kcal | 15% |
| Sodium | 149 mg | 6% |
| Protein | 2 g | 4% |
| Saturated Fat | 4 g | 20% |
| Sugars | 28 g | 3% |
| Vitamin C | 0 |
Preheat oven to 350°F. Spray an 8 x 8 baking dish with cooking spray. Line with parchment paper, letting it hang over the sides so that it can be used later to remove the brownies from the pan.
Prepare brownie mix batter according to package instructions. Pour half of brownie mix into prepared baking dish and top with an even layer of peppermint patties. Pour the remaining brownie mix on top.
Bake 35 to 40 minutes, until a cake tester or toothpick comes out clean. Let cool completely.
Remove brownies from pan using the parchment paper. Transfer to a cutting board. Using an offset spatula or a butter knife, evenly top with frosting. Decorate with crushed candy canes. Cut into squares and place on serving platter.
Holiday Peppermint Brownies
