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
1/2 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, or until set.
Before serving, let brownies set 10 minutes at room temperature.
Tips: Cut brownies with wet knife for cleaner cuts. Store covered in refrigerator.