Chocolate and mint, gooey brownie and crunchy topping, this bar has it all!
Preheat the oven to 180°C (160°C fan forced). Grease and line the base and sides of a 20cm square cake pan with baking paper.
Open the brownie box, remove enclosed frosting sachet if using Frosted Chocolate Brownie Mix and reserve for another use. Mix the brownie mix, butter and eggs together in a bowl until well blended. Spread the mixture evenly in the prepared cake pan and bake for 25-30 minutes or until a round bladed knife inserted into the centre comes out almost clean. Remove from the oven and leave the brownie to cool completely in the pan; about 1 hour.
To make the frosting, stir together the vanilla frosting, marshmallow fluff and peppermint essence in a medium bowl. Add a few drops green food colouring or small amount of food colouring gel and mix well. Add in more food colouring if the mixture is not green enough.
Use the baking paper to lift the brownie square from the pan. Swirl the green frosting over the top of the brownie square using a small palette knife.
To decorate, sprinkle with the chopped biscuits and press in slightly. Cut into 18 bars to serve. Store any leftover bars in an airtight container in a cool place for 2-3 days.
Instead of using chocolate mint biscuits, top with chopped chocolate mints.
Swap the Vanilla Frosting for Betty Crocker™ Creamy Deluxe™ Milk Chocolate Frosting if you want even more chocolate in your bar, just leave out the green food colouring.
This fruity dessert combines Betty Crocker™ Vanilla Cake Mix and other ingredients like passionfruit pulp to create a taste sensation. The recipe takes about an hour to bake and serves up to 12 people. Give it a try for a special occasion!
Back to Top
