Ingredients
20ozbrownie mix1 box, family size
eggsas called for on brownie mix
oil
water
¼tspmint extract
Cooking spray
¼cupbuttersoftened
4ozcream cheesesoftened
¼cupheavy cream
3½cupspowdered sugar
¼tspmint extract
5dropsgreen food coloring
½cupheavy cream
2cupssemisweet chocolate chips
½cupbutter
Preparation
Preheat the oven to the temperature specified on the brownie mix.
Line a 9-inch x 9-inch or 9-inch x 13-inch pan with foil, leaving an overhang on the sides. Coat with cooking spray.
Prepare the brownie mix with the eggs, oil and water as called for on the package in a large bowl.
Stir in the mint extract.
Bake according to package directions.
Let the brownies cool completely.
Place the butter and cream cheese in a bowl, then beat until smooth with a mixer.
Add the heavy cream and beat until well blended.
Gradually add the powdered sugar, beating until smooth and fluffy.
Add the mint extract and green food coloring.
Beat for 30 seconds more.
Spread the mint layer evenly over the brownies.
Place the brownies in the fridge, then allow to chill for 45 to 60 minutes until the mint layer is firm.
Place the heavy cream, chocolate chips and butter in a pan over medium low heat.
Cook for 3 to 4 minutes, stirring constantly, until melted and smooth.
Remove the chocolate topping from the heat.
Let sit at room temperature for 8 to 10 minutes or until lukewarm.
Pour the chocolate topping over the mint layer.
Refrigerate until set for 45 to 60 minutes.
Use the foil overhang to lift the brownies out of the pan.
Cut the brownies into squares, serve, and enjoy!
