Depending on size of pan and number of brownies you want to make, use brownie mix (Betty Crocker or Ghiradelli) and bake brownie layer following directions on package. Line pan with parchment paper for easy removal. This is a must.
Mint layer. I followed this exactly, but it was not thick enough in my opinion. I should have added more powdered sugar.
This recipe is for a 9×13 pan.
1 C cream cheese softened (8 oz)
1/4 C butter
2 C powdered sugar
2-4 Tablespoons milk ( used 4. I would use less next time)
1/2-1 tsp. peppermint extract (I used 1 tsp.)
Green food coloring (optional)
Mix all ingredients together and beat until smooth
Cool brownies completely. Cover with mint filling and refrigerate at least 1 hour or more.
1/2 C whipping cream
1 C semisweet chocolate chips
Bring cream just to low boil. Remove from heat and stir in chips and continue to stir until mixture is smooth. Spread warm chocolate mixture over mint layer. Refrigerate for at least 2 hours until set.
Makes 24 brownies depending on size you cut.
Yummy. These are a favorite of everyone.