Layered Mint Brownies

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.

Chocolate topping

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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s