Mix all ingredients together in a large bowl.
Grease a 9x11 baking dish.
Pour brownie mix into baking dish.
Bake at 350* for 20-25 minutes (until fully baked)
Allow brownies to cool and frost with peppermint frosting.
Sprinkle with crushed candy canes.
While the brownies are baking, sift sugar into a large bowl.
Add butter and Jackson Morgan Southern Cream Peppermint Mocha Liqueur.
Whip together with hand held mixer.
Optional - Add dry ingredients for brownies to a ziploc bag for an economical and delicious homemade brownie mix.
Recipe inspired by Pineapple Paper Co.