Recipe: Chocolate mint brownies

From staff and wire reports

February 25, 2010 at 11:39 am  | Mobile Reader | Print 

Prep Time: 25 minutes
Start to Finish: 3 hours 25 minutes
Courtesy of Family Features

Ingredients:

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 ounces) cream cheese, softened
1/4  teaspoon mint extract
4  drops green food color

Topping 
1/2  cup whipping cream
1  bag (12 ounces) semisweet chocolate chips (2 cups)
1/2 cup butter (do not use margarine)

 Directions:

1.  Heat oven to 350°F. Grease only bottom of 13 x 9-inch pan with shortening or cooking spray. Make and bake brownie mix as directed on box for 13 x 9-inch pan, using water, oil and eggs. Cool completely, about 1 hour.

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 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.

Yield: 32 brownies

Have a great recipe?  Email michelles@heraldguide.com.