2ouncescream cheese(1/4 cup), regular, low fat, or fat free
4tablespoonsunsalted butter(1/4 cup)
2cupspowdered sugar
½teaspoonpeppermint extract
1tablespoonmilkany variety - I use unsweetened vanilla almond milk
2candy canescrushed, for garnish (optional)
Instructions
Prepare brownies in an 8 or 9-inch square pan, or a 9 x 12-inch pan, according to package directions or your homemade chocolate fudge brownies recipe, adding peppermint extract to the other ingredients before mixing.
After brownies have baked, remove from oven and cool completely before applying frosting.
Make the Frosting:
Add cream cheese and butter to the large bowl of a hand or electric stand mixer, Beat on high until fluffy and well combined, about 1-2 minutes.
Add powdered sugar, 1 cup at a time, on low speed, until well combined, then add milk and extract and turn speed to high. Beat 2-3 minutes, until light and fluffy. If frosting appears too dry, add more milk, 1/2 tablespoon at a time. If it appears too wet, or not sweet enough for your taste, add more powdered sugar.
Use an offset spatula to frosting the brownies, then sprinkle tops with crushed candy canes or peppermint candies, if desired.