I apologize for the photo. It was a quick photo taken with my phone at my school before I cut the brownies...
Finally. I am finally going to get this post done. I say that, and I have two more I could do for tonight's dinner. Oh well, all in due time...
One of the second grade teachers brought these to school one year and graciously shared the recipe. It has become a favorite, though I rarely make it for just us at home. I usually take them to a potluck or school event. I am afraid if I made it for home, I would eat the whole pan on my own. I love the combination of mint and chocolate, so this is a heavenly treat for me. :)
You actually need to make these ahead of time to let them chill before serving.
Here we go...
Mint Chocolate Brownies
one package of favorite brownie mix/necessary ingredients (I used a dark chocolate brownie mix last time...yum. Fix as directed for fudgy brownies in a 9 x 13 inch pan)
1/3 cup butter, softened (I use unsalted)
1 package cream cheese (3 ounce)
2 1/2 cups powdered sugar
2 tsp peppermint extract or 3 tbsp creme de menthe syrup (I just use the peppermint extract)
green food coloring if desired (it is more fun :)
1 package semi-sweet chocolate chips (6 oz.)
1/3 cup butter
Heat oven to 350.
Grease bottom of a 9 x 13 inch pan. (It says bottom only but I usually grease the whole thing)
In a large bowl, combine the brownie ingredients and mix well. Spread into prepared pan.
Bake at 350 for 28 minutes or as directed on the brownie mix box. Do not overbake. Cool completely.
In a medium bowl, beat 1/2 cup butter and cream cheese until light and fluffy. Add remaining filling ingredients; beat until smooth with a mixer. Spread evenly over cooled brownies. (The kids love to lick the beaters once I am finished...or if they aren't up, I do it :)
In a small saucepan, melt frosting ingredients over low heat until smooth.
Cool 10 minutes and then pour over the pan of brownies. Spread evenly.
Refrigerate at least 1 hour before cutting into bars. Store in the refrigerator.