Chocolate Mint Brownies

Looking for a chocolate dessert? Then check out this mouthwatering mint brownie recipe.

  • prep time 25 min
  • total time 3 hr 25 min
  • ingredients 12
  • servings 36

Ingredients

Brownies

1
box (1 lb 2.3 oz) fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box

Filling

4
cups powdered sugar
1
package (3 oz) cream cheese, softened
1/4
cup butter or margarine, softened
1/4
cup milk
1
teaspoon vanilla
1/4
teaspoon peppermint extract
8
to 10 drops green food color

Frosting

1
cup semisweet chocolate chips (6 oz)
1/4
cup butter or margarine, softened
1/4
cup whipping cream
  • 1 Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening or cooking spray. Make and bake brownie mix as directed on box for 13x9-inch pan using water, oil and eggs. Cool completely, about 1 hour.
  • 2 In large bowl, beat all filling ingredients on medium speed until smooth. Spread over cooled brownies. Refrigerate about 1 hour before frosting.
  • 3 In small saucepan, melt chocolate chips, 1/4 cup butter and the cream over low heat, stirring constantly. Remove from heat; cool 10 minutes. Pour over filling. Refrigerate about 1 hour or until chocolate is set. Cut into bars. Store in refrigerator.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Bar
    Calories
    210
    (
    Calories from Fat
    90),
    % Daily Value
    Total Fat
    10g
    10%
    (Saturated Fat
    4g,
    4%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    25mg
    25%;
    Sodium
    80mg
    80%;
    Total Carbohydrate
    29g
    29%
    (Dietary Fiber
    0g
    0%
      Sugars
    24g
    24%
    ),
    Protein
    1g
    1%
    ;
    % Daily Value*:
    Vitamin A
    2%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    4%;
    Exchanges:
    1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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