(Easy) Peppermint Fudge Brownies

Brownie Layer
1 18 oz. pre-packaged brownie mix without chocolate chunks (I prefer Dark Chocolate Duncan Hines)
2 Tablespoons all-purpose flour
2 Tablespoons dark cocoa
1 egg + 1 egg yolk
3 Tablespoons sour cream 
⅓ cup vegetable oil
⅓ cup whole milk 
1 teaspoon peppermint extract

Preheat the oven to 350 degrees. Mix together brownie mix with the rest of the ingredients. Mix on medium speed just until blended. Don’t over-mix. (This combination will result in a fudgey semi-soft brownie. If you prefer the chewier version of a brownie- use brownie mix as outlined on the box.) Spread brownie mixture evenly over parchment paper lined or baking sprayed 11” x 7” pan (If 9 x 13” is all you have, decrease baking time.). Bake at 350 degrees for 28 minutes. Remove from the oven and let cool completely. Frost with Peppermint Fudge Frosting. Garnish as desired. (I drizzled with white melting candy discs and crushed candy cane.)
Let set. Share.

Peppermint Fudge Frosting
½ cup whole milk
1 ½ cups semi-sweet chocolate chips
1/2 teaspoon peppermint extract
Dash of salt

Melt chocolate chips into milk in microwave. Add peppermint extract and salt; stir until smooth. Transfer into freezer strength Ziploc. Let cool until room temperature.