03 February 2011

game day brownies with peppermint cream cheese frosting

Sit down. Relax. Have a brownie. Delicious, yes?
I've told you about these brownies before. Twice actually. First here when I stopped making all other brownie recipes and devoted my life (ok, not my life, my brownie making) to this recipe. You see, I look at recipes like I look at clothes. I don't need a million of either, I need my very favorite things that for me work perfectly, that I will love forever. So is this blog a quest to find those recipes? Perhaps. Blogs are how I came to find this brownie recipe, which is my perfect brownie fit, and blogs, like Michelle's Blog, are also how I came to find some amazing wardrobe pieces, like my Clare Vivier bag, a piece I will love forever. Isn't the blog world amazing? I think so.

So, really this frosting is like a "mah-jor " accessory to go with the classic tried and true brownies. Why is this clothing theme still going on? Maybe because I've been doing a lot of "virtual" shopping lately (stocking my wish lists full of things I can't have, that is. It's almost like having it, right?). Like any good accessory, the frosting is absolutely delicious on its own, it would be great on other recipes too, like chocolate cupcakes, and it definitely "glams" up an otherwise basic (but delicious on its own) recipe. For decorating, I took a cue from Martha Stewart, herself, and double accessorized, making little football toppers out of Andes mints. Simple, adorable, and so ready for the big game on Sunday.

I'll be back tomorrow with a table setting, that might just look a whole lot like these brownies...

peppermint cream cheese frosting

4 Tbsp cream cheese, at room temperature
4 Tbsp unsalted butter, at room temperature
1/4 tsp pure peppermint extract
2 to 3 cups confectioner's sugar
peppermint candies, crushed into very small pieces (optional)

In the bowl of an electric mixer fitted with a paddle attachment beat together cream cheese and butter until well blended. Add in peppermint extract and mix to combine. With the mixer on low, add in at least 2 cups powdered sugar, 1/4 c at a time, until you reach your desired consistency. Add in crushed peppermint candies, for a little texture, if desired.

Note: To assemble brownies, let them cool completely after baking. Spread frosting on top of brownies, and cut into pieces of desired size. Slice all corners off a large Andes mint, to create a football-like shape. Use either pieces of the corners as laces on top of the football, or pipe any extra frosting on top. Repeat for as many brownies as you have. Place one football on each brownie and serve.

you might also like:

Related Posts with Thumbnails