Chocolate Mint Brownies

#15

On the 15th day of Christmas treats...Chocolate Mint Brownies.  You can do them pink or green (I did pink so I could add crushed candy canes on top)

INGREDIENTS:

Brownie Base:
1 box Betty Crocker® Original Supreme brownie mix (with chocolate syrup pouch)
Water, vegetable oil and eggs called for on brownie mix box

Filling:
3 1/2 cups powdered sugar
1/4 cup butter or margarine, softened
1/4 cup whipping cream
1 package (3 oz) cream cheese, softened
1/4 teaspoon mint extract (or peppermint)
4 drops green food color (or red)

Topping:
1/2 cup whipping cream
1 bag (12 oz) semi-sweet chocolate chips
1/2 cup butter (do not use margarine)

3 crushed candy canes (optional)

INSTRUCTION:

Heat oven to 350°.

Grease only bottom of 13 by 9-inch pan with shortening or cooking spray.

Make bake brownie mix as directed on box for 13 by 9-inch pan, using water, oil and eggs.

Cool completely, about 1 hour. 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. Set in refrigerator for about 10-20 min then sprinkle crushed candy canes on top.

Refrigerate uncovered about 2 hours or until set. Before cutting into bars, let stand 10 minutes at room temperature.

For bars, cut into 8 rows by 4 rows. For easier cutting, cut brownies with a wet knife or a PLASTIC knife (A secret I just learned). Store covered in refrigerator.