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Chocolate mint brownies
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| INGREDIENTSBrownie Base 1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix | |
| Water, vegetable oil and egg called for on brownie mix box | |
| Filling | |
| 2 1/2 cups | powdered sugar |
| 3 tablespoons | butter, softened |
| margarine, alternative | |
| 3 tablespoons | whipping cream |
| 2 oz | cream cheese, softened, (from 3 oz package) |
| 1/8 to 1/4 teaspoon | mint extract |
| 2 drops | green food color |
| Topping | |
| 1/3 cup | whipping cream |
| 1 1/3 cups (8 oz) | semisweet chocolate chips |
| 1/3 cup | butter, (do not use margarine) |
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1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with shortening or cooking spray. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.) Make and bake brownie mix as directed on box. Cool completely, about 1 1/2 hours.
2 In large bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread over cooled brownies. Refrigerate about 1 hour or until set.
3 Meanwhile, in 2-quart nonstick saucepan, heat topping ingredients over medium-low heat, stirring constantly, until melted and smooth. Cool about 10 minutes or until lukewarm.
4 Pour topping over filling; spread to cover. Refrigerate uncovered about 2 hours or until set. Before cutting into bars, let stand 10 minutes at room temperature. For bars, cut into 5 rows by 4 rows. Store covered in refrigerator
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