Can't Resist Thursday

Shamrock Chocolate Mint Brownies

Brownie Base

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 oz) cream cheese, softened

1/4

teaspoon mint extract

4

drops green food color

Topping

1/2

cup whipping cream

1

bag (12 oz) semisweet chocolate chips (2 cups)

1/2

cup butter (do not use margarine)

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.
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. Store covered in refrigerator.  Megan