Today we made chocolate mint brownies, as well as some chocolate mint grasshopper cupcakes. And for breakfast, green eggs and ham. Dang, I forgot to take a picture of the eggs! They were as green as a leprechaun for real! I am sure the kids weren't huge fans of them, but they will be something that they hopefully remember for years to come. So let's hop to it (oh wait, Easter isn't for a few weeks...) and I'll show you how to make these incredibly amazingly yummy and EASY chocolate mint brownies!
Chocolate Mint Brownies
from Betty Crocker
box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix
Water, vegetable oil and egg called for on brownie mix box
cups powdered sugar
tablespoons butter or margarine, softened
tablespoons whipping cream
oz cream cheese, softened (from 3 oz package)
to 1/4 teaspoon mint extract
drops green food color
cup whipping cream
cups (8 oz) semisweet chocolate chips
cup butter (do not use margarine)
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 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. Store covered in refrigerator.
Makes 20 brownies
So cute huh!!!! Now move on to my next post where I will reveal our chocolate mint grasshopper cupcakes!