It’s almost St. Patty’s Day, and what better way to celebrate the day than with these scrumptious Chocolate Mint Brownies! When I was little, a dairy near our house (Byrne Dairy!) sold mint milk every year. The milk tasted awesome, and they sold it in glass containers so you could see how green it was. I don’t know if they still make mint milk (Mom?), but that’s something that my sister and I used to enjoy this time of year when we were little. What I wouldn’t give for a glass of mint milk to go along with these awesome brownies… green beer will have to do!
Do you have any St. Patty’s Day traditions that involve green drinks/foods?
- 1 box brownie mix
- Water, vegetable oil and egg called for on brownie mix box
- 2 1/2 cups powdered sugar
- 3 tablespoons butter or margarine, softened
- 3 tablespoons whipping cream
- 2 oz cream cheese, softened
- 1/4 teaspoon mint extract
- 2 drops green food coloring
- 1/3 cup whipping cream
- 1 1/3 cups semisweet chocolate chips
- 1/3 cup butter
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with shortening or cooking spray.
- Make and bake brownie mix as directed on box. Cool completely, about 1 1/2 hours.
- 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 5 rows by 4 rows. Store covered in refrigerator.
*Adapted from Betty Crocker