I have a Mint Brownie recipe from my college days but these brownies have a super thick mint filling and a thick chocolate layer on top of that. The recipe itself is easy but each layer does need time to set up so plan accordingly.
1box1 lb 2.4 oz Betty Crocker Original Supreme Premium brownie mix
Water, vegetable oil and egg called for on brownie mix box
Filling:
2 1/2cupspowdered sugar
3tablespoonsbutter, softened
3tablespoonswhipping cream
2ozcream cheese, softened
1/8 to 1/4teaspoonmint extract
2drops green food color
Topping:
1/3cupwhipping cream
1 1/3cups8 oz semisweet chocolate chips
1/3cupbutter, (do not use margarine)
Optional: green gumdrops
Instructions
Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with shortening or cooking spray. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.) Make and bake brownie mix as directed on box. Cool completely, about 1 1/2 hours
In a large bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread over cooled brownies. Refrigerate about 1 hour or until set.
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.
Pour topping over filling; spread to cover. Refrigerate uncovered about 2 hours or until set. Before cutting into bars, let stand 10-15 minutes at room temperature. Use a wet knife for easier cutting making sure to wipe knife between each cut so that you have clean lines. For bars, cut into 5 rows by 4 rows. Store covered in refrigerator.
For the Gumdrop Shamrocks: I used 2 1/4 green gumdrops for each brownie. Cut 2 gumdrops in half for the four leaf clovers and cut one gumdrop in fourths and use 1/4 for the stem.