Create this beautiful holiday wreath using a brownie mix and homemade buttercream mint frosting.
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1 (18- to 19.9-ounce) package fudge brownie mix
2/3 cup Land O Lakes® Butter, melted
1/4 cup water
2 large Land O Lakes® Eggs
1 cup crème de menthe baking chips
1/3 cup Land O Lakes® Butter, softened
2 1/2 cups powdered sugar
1/4 teaspoon mint extract
2 to 3 tablespoons Land O Lakes® Half & Half
4 to 6 drops green food color
Spearmint leaf candies, as desired
Red cinnamon candies, as desired
*Substitute 1 (4.67-ounce) box (28) crème de menthe mints, chopped.
Heat oven to 350°F. Line 13x9-inch baking pan with aluminum foil, extending foil over edges. Spray, bottom only, with no-stick cooking spray; set aside.
Combine all brownie ingredients except baking chips in bowl until well mixed; stir in baking chips. Pour batter into prepared pan. Bake 26-28 minutes or until edges begin to pull away from sides of pan. Cool completely.
Beat 1/3 cup butter at medium speed in bowl until creamy. Add powdered sugar, mint extract and enough half & half for desired frosting consistency. Continue beating until creamy. Tint frosting with food color, as desired.
Lift brownies out of pan, using foil ends; peel off foil. Trim brownie edges to form 12x8-inch rectangle. Cut into 24 (2-inch) squares. Arrange 12 brownies in a circle on a large platter, inside corners touching, to form bottom layer of wreath.
Place frosting into pastry bag fitted with large star tip. Pipe frosting stars onto bottom layer of wreath. Let stand 20-30 minutes or until frosting begins to set. Top with remaining brownies, arranging brownies between spaces of bottom layer. Pipe frosting stars onto top layer of wreath. Decorate with spearmint leaves and red cinnamon candies, as desired. Let stand until frosting sets. Cover with plastic food wrap until ready to serve.
- Make sure your butter is softened when preparing the frosting. This will make your frosting smoother and creamy.
- Attach a red ribbon bow or tie a red fruit roll-up into a bow and attach to wreath.