Chocolate Mint Brownies II

Indulge in a classic bar with three delicious layers -- fudgy brownies, minty filling and chocolate glaze.


20 brownies

Brownie Base Ingredients

1 (1 pound 2.4 ounce) box Betty Crocker® Original Supreme Premium
brownie mix
water, vegetable oil and egg called for on brownie mix box

Filling Ingredients

2 1/2 cups confectioners' (powdered) sugar
3 tablespoons butter or margarine, room temperature
3 tablespoons whipping cream
2 ounces cream cheese (from 3 ounce package), room temperature
1/8 to 1/4 teaspoon mint extract
2 drops green food color

Topping Ingredients

1/3 cup whipping cream
1 1/3 cups (8 ounces) semi-sweet chocolate chips
1/3 cup butter (do not use margarine)


Preheat the oven to 350°F (177°C). Grease bottom only of a 9-inch square baking pan with Pan Release or baking spray with flour. (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 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 minutes at room temperature. For bars, cut into 5 rows by 4 rows.

Estimated Time

Preparation Time: 35 minutes
Cooling Time: 1 hour 40 minutes
Refrigeration Time: 3 hours
Standing Time: 10 minutes

Additional Information

For easier cutting, cut brownies with a wet knife or a plastic knife.

For St. Patrick's Day, garnish with rolled green gumdrops shaped into shamrocks.


Store covered in refrigerator.

Nutritional Information

1 Serving (1 Brownie): Calories 320 (Calories from Fat 140), Total Fat 15 g (Saturated Fat 8 g, Trans Fat 0 g), Cholesterol 35 mg; Sodium 135 mg; Total Carbohydrate 44 g (Dietary Fiber 1 g, Sugars 36 g), Protein 2 g; Exchanges: 1 Starch; 2 Other Carbohydrate; 3 Fat; Carbohydrate Choices: 3

Follow From Karen's Kitchen on

Cake Decorating Ideas | Glossary of Terms | Recipes | Tips & Advice | facebook

Home | Contact Us | Privacy Policy | Site Map