Chocolate Mint Brownies

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



Ingredients

Brownie Base

  • 1
    box (16 oz) Betty Crocker™ Supreme original brownie mix
  • Water, vegetable oil and egg called for on brownie mix box

Filling

  • 2
    tablespoons butter, softened
  • 3
    oz cream cheese, softened
  • 2
    tablespoons heavy whipping cream
  • 3
    cups powdered sugar
  • 1/4
    teaspoon mint extract
  • Betty Crocker™ green gel food color

Topping

  • 1/3
    cup heavy whipping cream
  • 1 1/3
    cups semisweet chocolate chips
  • 1/3
    cup butter

Steps

1 Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make and bake brownies as directed on box. Cool completely on cooling rack, about 1 1/2 hours.

2 In large bowl, beat softened butter and cream cheese with electric mixer on medium speed until smooth. Add 2 tablespoons whipping cream; beat until blended. Slowly add powdered sugar; beat until fluffy. Beat in mint extract. Beat in food color until desired color. Spread over cooled brownies. Refrigerate about 1 hour or until set.

3 In 2-quart saucepan, heat Topping ingredients over medium-low heat, stirring constantly, until melted and smooth. Remove from heat; let stand 15 minutes.

4 Pour topping over filling; spread to cover. Refrigerate uncovered about 2 hours or until set. Using foil to lift, remove brownies from pan, and peel foil away. Before cutting, let stand 20 minutes at room temperature. Cut into 4 rows by 4 rows. Store covered in refrigerator.

Comments

Post a Comment

Popular posts from this blog

Raspberry Mousse Brownies

Image
  Brownie mix, chocolate chips and whipping cream create a chocolate lover's dreamy indulgence. Ingredients 1 box (16 oz) Betty Crocker™ Supreme original brownie mix Water, vegetable oil and egg called for on brownie mix box 3/4 cup plus 2 tablespoons semisweet chocolate chips 2/3 cup plus 2 teaspoons whipping cream 2 tablespoons seedless red raspberry jam 1 cup Betty Crocker™ Rich & Creamy cream cheese frosting (from 16-oz container) Fresh raspberries, if desired Steps 1  Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 8-inch square pan with shortening or cooking spray. Make and bake brownies as directed on box. Cool completely on cooling rack, about 1 1/2 hours. 2  In medium microwavable bowl, place 3/4 cup chocolate chips, 2/3 cup whipping cream and raspberry jelly. Microwave uncovered on High 1 to 2 minutes, stirring once every 30 seconds, until chocolate is melted. Stir until mixture is smooth (there may still be a little undissolved jam). R...
Read more

Brownies with Raspberry Coulis

Image
  Try these delicious and decadent brownies made with Truvía™ Baking Blend to reduce sugar without sacrificing flavor. Ingredients Brownies 4 oz unsweetened baking chocolate 1/4 cup butter 1/4 cup canola oil 2 eggs 3/4 cup Truvía™ Baking Blend 2 teaspoons vanilla 1/2 cup Gold Medal™ unbleached all-purpose flour Coulis 2 cups Cascadian Farm™ frozen organic red raspberries (from 10-oz bag) 1/2 teaspoon Truvía™ Baking Blend Frozen (thawed) sugar-free whipped topping, if desired Steps 1 Heat oven to 375°F. Spray 8- or 9-inch square pan with cooking spray. In 1-quart saucepan, melt chocolate and butter over low heat, stirring frequently. Stir in oil. 2 In large bowl, beat eggs, 3/4 cup Truvía™ Baking Blend and vanilla with whisk. Stir in chocolate mixture. Stir in flour; mix well. Spread batter evenly in pan. 3 Bake 12 to 15 minutes or until brownies spring back when lightly touched in center, and edges begin to pull away from sides of pan. (Top may still appear shiny.) Cool slightly, a...
Read more

Triple-Mint Andes™-Oreo™ Brownies

Image
  Chocolate and mint come together in these loaded mint brownies. Ingredients 1 box Betty Crocker™ mint chip brownie mix Water, oil and egg called for on brownie mix box 1 package Andes crème de menthe mints (28 mints), unwrapped and halved 8 Oreo chocolate crème sandwich cookies, quartered Steps 1  Heat oven to 350°F. Line 8-inch square pan with nonstick foil, leaving enough hanging over sides of pan for easy removal. 2  Make brownie batter as directed on box, reserving mint chips packet for later. Stir in 36 Andes™ mint halves and 1/2 cup of the Oreo™ cookie pieces; spread in pan. Top batter with remaining 1/2 cup Oreo™ cookie pieces and sprinkle mint chips (from reserved packet) over top. 3  Bake 35 to 38 minutes or until toothpick inserted 2 inches from side of pan comes out clean. Cool 30 minutes; top with remaining 20 Andes™ mint halves. Cool completely before serving, about 2 hours.
Read more