Chocolate Mint Brownies

Now who does not love Girl Scout Thin Mints?  Here is a sure fire way to make a close resemblance to them for your next party or dessert.

1 box Betty Crocker Original Supreme brownie mix (with chocolate syrup pouch)

Water, vegetable oil and eggs called for on brownie mix box

Filling

3 1/2 cups powdered sugar

1/4 cup butter or margarine, softened

1/4 cup whipping cream

1 package (3 ounces) cream cheese, softened

1/4 teaspoon mint extract

4 drops green food color

Topping

1/2 cup whipping cream

1 bag (12 ounces) semisweet chocolate chips (2 cups)

1/2 cup butter (do not use margarine)

Preparation 

Heat oven to 350°F. Grease only bottom of 13 x 9-inch pan with shortening or cooking spray.

Make and bake brownie mix as directed on box for 13 x 9-inch pan, using water, oil and eggs. Cool completely, about 1 hour.

In large bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread over cooled brownies. 

Refrigerate about 1 hour or until set.

Meanwhile, in 2-quart nonstick saucepan, heat topping ingredients over medium-low heat, stirring constantly, until melted and smooth. 

Cool about 10 minutes or until lukewarm.

Pour topping over filling; spread to cover. Refrigerate uncovered about 2 hours or until set. 

Before cutting into bars, let stand 10 minutes at room temperature. For bars, cut into 8 rows by 4 rows. 

For easier cutting, cut brownies with a wet knife. Store covered in refrigerator.

Happy Cooking!