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
Instructions
Step
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.
Step
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.
Step
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.
Step
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.
For easier cutting, cut brownies with a wet knife.
For St. Patrick's Day, garnish with sliced green gumdrops arranged into shamrock shapes.
