Chocolate Mint Brownies

• Vegetarian

• Baking & Spices

  • 1 box Betty crocker supreme original brownie mix
  • 1 bag Chocolate chips, semisweet
  • 3 drops Liquid green food color
  • 1/4 tsp Mint extract
  • 4 cups Powdered sugar

• Dairy

  • 3/4 cup Butter
  • 4 oz Cream cheese
  • 3/4 cup Double creme

• Liquids

  • 1 Water

Found on bettycrocker.com

Description

Ingredients

• 1 box (1 lb 6.25 oz) Betty Crocker™ Supreme original brownie mix
• Water, vegetable oil and eggs called for on brownie mix box
• 1/4 cup butter, softened
• 4 oz cream cheese, softened
• 1/4 cup heavy whipping cream
• 4 cups powdered sugar
• 1/4 to 1/2 teaspoon mint extract
• 3 drops liquid green food color
• 1/2 cup heavy whipping cream
• 1 bag (12 oz) semisweet chocolate chips (2 cups)
• 1/2 cup butter

Directions

• 1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening or cooking spray. (For easier cutting, line pan with foil, then grease bottom only of foil.) Make brownie mix as directed on box for 13x9-inch pan. Cool completely, about 1 1/2 hours.
• 2 In large bowl, beat softened butter and cream cheese with electric mixer on medium speed until smooth. Add 1/4 cup whipping cream; beat until blended. Slowly add powdered sugar; beat until fluffy. Add mint extract and food color; blend well. Spread over cooled brownies. Refrigerate about 1 hour or until set.
• 3 Meanwhile, in nonstick 2-quart 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, let stand 20 minutes at room temperature. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator.

Nutrition