Chocolate Mint Brownies

Chocolate Mint Brownies

This St. Patrick's Day, entertain your little leprechauns with delicious treats that will lead them to their pot of gold.

Prep Time: 25 minutes
Start to Finish: 3 hours 25 minutes
Makes: 32 brownies

••••••••••••••••••••••••••••••••••••••••••••••••••••

Brownie Base 

1     box Betty Crocker(r) 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)

••••••••••••••••••••••••••••••••••••••••••••••••••••

1. Heat oven to 350 degrees 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.

For more delicious baking ideas, visit www.BettyCrocker.com.