Mint Brownies

Nonstick cooking spray

1 box supreme brownie mix with chocolate syrup pouch

3 tbsp water

1/3 cup vegetable oil

1 egg

Filling:

3 1/2 cups powdered sugar

1/4 cup butter, softened

1/4 cup whipping cream

5 oz cream cheese, softened

½ tsp peppermint extract

5 drops natural green food color

Topping:

1/2 cup whipping cream

1 bag (12 oz) chocolate chips

1/2 cup butter

Heat oven to 350 F.

Spray 8-by-8-inch pan with nonstick cooking spray.

In large bowl, mix brownie mix, water, oil and egg until combined. Pour into prepared baking pan. Bake 35 minutes. Cool completely, about 1 hour.

To make filling: In large bowl, beat powdered sugar, butter, whipping cream, cream cheese, peppermint extract and food coloring. Spread over cooled brownies. Refrigerate 1 hour, or until set.

To make topping: In saucepan, melt whipping cream, chocolate chips and butter until smooth. Cool until lukewarm, about 10 minutes. Pour over filling; spread to cover. Refrigerate 2 hours.

Before serving, let brownies set 10 minutes at room temperature.

Tips: Cut brownies with wet knife for cleaner cuts. Store covered in refrigerator.

Mint Brownies

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