Chocolate Mint Brownies

In honor of St. Patrick’s Day, I made these!!
Chocolate Mint Brownies

Brownie 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
3 tablespoons whipping cream
2 oz cream cheese, softened
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)

Optional: green gumdrops (I used Mint M&M’s)

Directions:
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 10-15 minutes at room temperature. Use a wet knife for easier cutting making sure to wipe knife between each cut so that you have clean lines. For bars, cut into 5 rows by 4 rows. Store covered in refrigerator.
For the Gumdrop Shamrocks: Use 2 1/4 green gumdrops for each brownie. Cut 2 gumdrops in half for the four leaf clovers and cut one gumdrop in fourths and use 1/4 for the stem. (Or if you use the M&M’s, just place 3 of them on each brownie in the shape of a clover)
Makes 20 brownies.
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