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1
Preheat oven to 325.
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2
Then prepare a 9x9 inch baking dish by spraying lightly with non-stick cooking spray.
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3
Cut a piece of parchment paper to the width of the bottom of your pan but long enough to extend over the edge of the right and left sides of the pan.
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4
Sift brownie mix to eliminate any clumps.
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5
Then add melted butter, water eggs and 1/4 teaspoon of peppermint extract.
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6
Mix by hand just until dry ingredients are incorporated.
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7
Pour into prepared pan.
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8
Bake according to package directions.
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9
Let cool.
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10
Beat together cup powdered sugar and 1/2 cup softened butter.
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11
Mix in another 1/2 cup powdered sugar, then add 1 tablespoon milk and peppermint and vanilla extracts.
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12
Spread frosting evenly over the top.
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13
Place brownies in fridge to firm up frosting.
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14
Bring 1/3 cup milk and 1/4 cup butter almost to a boil over medium heat.
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15
Pour chocolate chips into a heat-safe bowl.
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16
Pour milk mixture over the top and let sit for 5 minutes.
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17
Add 1 teaspoon vanilla and whisk until smooth.
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18
Use an electric mixer to beat in 1 cup powdered sugar until frosting is smooth.
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19
This will make more than you need, so remove 1/4-1/3 cup frosting and reserve for another use.
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20
Spread chocolate frosting over the white frosting on the brownies.
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21
Place back in fridge for about an hour to firm up frosting.
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22
Remove brownies from pan and slice into 9 pieces.
