Chocolate Mint Brownies



  • Brownie Base
  • 1 box Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
  • Water, vegetable oil and eggs called for on brownie mix box
  • Filling
  • 3 1/2 cups powdered sugar
  • 1/4 cup butter or margarine, softened
  • 1/4 cup whipping cream
  • 1 package (3 oz) cream cheese, softened
  • 1/4 teaspoon mint extract
  • 4 drops green food color
  • Topping
  • 1/2 cup whipping cream
  • 1 bag (12 oz) semi-sweet chocolate chips
  • 1/2 cup butter (do not use margarine)
  • Directions

    Heat oven to 350°. Grease only bottom of 13 by 9-inch pan with shortening or cooking spray. Make/bake brownie mix as directed on box for 13 by 9-inch pan, using water, oil and eggs. Cool completely, about 1 hour. 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. 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. 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 8 rows by 4 rows. For easier cutting, cut brownies with a wet knife. Store covered in refrigerator.


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