Gluten Free Peppermint Patty Brownies

Submitted by: Admin on 01/22/2010
Gluten Free Peppermint Patty Brownies 2597 views
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Rating

all gluten free

Ingredients

1 box Betty Crocker Gluten Free brownie mix
Butter and eggs as called for on brownie box
1/2 cup sweetened condensed milk
1 1/2 teaspoons peppermint extract
2 1/2 to 3 cups gluten free powdered sugar
1 cup Betty Crocker Rich & Creamy chocolate frosting

Directions

Heat oven to 350F (325F for dark or nonstick pan). Line pan with aluminum foil; grease bottom of pan with shortening. Make and bake brownies as directed on box, using butter and eggs, for (8- or 9-inch) square pan. Cool 1 hour.
In medium bowl, stir together sweetened condensed milk and peppermint extract. Beat in enough powdered sugar on low speed of electric mixer until blended and slightly crumbly. Turn mixture onto surface sprinkled with powdered sugar. Knead lightly to form a smooth ball. Pat mixture evenly over top of brownies.
Spread frosting over brownies. To serve, remove brownies from pan by lifting on aluminum foil; transfer to cutting board. With long sharp knife, cut into squares, 4 rows by 4 rows.

Nutritional info

1 Serving: Calories 320 (Calories from Fat 80); Total Fat 9g (Saturated Fat 4 1/2g, Trans Fat 1g); Cholesterol 35mg; Sodium 140mg; Total Carbohydrate 59g (Dietary Fiber 0g, Sugars 49g); Protein 2g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 4%; Iron 15% Exchanges: 1 Starch; 3 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 4

Servings

10

Calories

320

Time to prepare

20
 

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