Leave Santa A Plate Of Chocolate Mint Brownies For Extra Presents :)

I can barely help myself when I see desserts like these chocolate mint brownies sitting on the dessert table. The green mint in the middle is enough to make my mouth water. I will certainly be making these fudgy mint brownies for Christmas this year. I know my friends and family will LOVE them.

Take a peek at what our pals over at Betty Crocker had to say about this amazing minty brownie dessert recipe:

Indulge in a classic bar with three delicious layers – fudgy brownies, minty filling and chocolate glaze.

When the weather is cold, and Christmas is nearing, I make these brownies up and place them in decorative tins to give away as gifts. My family and friends love them. It’s very hard not to keep a few for myself, though!



Brownie Base

1 box (1 lb 6.25 oz) Betty Crocker™ Supreme original brownie mix
Water, vegetable oil and eggs called for on brownie mix box

1/4 cup butter, softened
4 oz cream cheese, softened
1/4 cup heavy whipping cream
4 cups powdered sugar
to 1/2 teaspoon mint extract
3 drops liquid green food color

1/2 cup heavy whipping cream
1 bag (12 oz) semisweet chocolate chips (2 cups) SAVE $
1/2 cup butter


1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13×9-inch pan with shortening or cooking spray. (For easier cutting, line pan with foil, then grease bottom only of foil.) Make brownie mix as directed on box for 13×9-inch pan. Cool completely, about 1 1/2 hours.

2 In large bowl, beat softened butter and cream cheese with electric mixer on medium speed until smooth. Add 1/4 cup whipping cream; beat until blended. Slowly add powdered sugar; beat until fluffy. Add mint extract and food color; blend well. Spread over cooled brownies. Refrigerate about 1 hour or until set.
3 Meanwhile, in nonstick 2-quart saucepan, heat Topping ingredients over medium-low heat, stirring constantly, until melted and smooth. Cool about 10 minutes or until lukewarm.
4 Pour topping over filling; spread to cover. Refrigerate uncovered about 2 hours or until set. Before cutting, let stand 20 minutes at room temperature. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator.



Quick Tip: Feel free to use peppermint or spearmint extract as either one tastes great in these brownies.

Thank you to Betty Crocker for this lovely recipe.