Chocolate Mint Brownies

It's no secret that I love Girl Scout Thin Mint Cookies. I mean, who doesn't?? Even Peter, who isn't a huge sweets person, likes them. I was in the mood to try something new for dessert on Friday night and found a recipe for brownies that looked good. I altered it a bit and came up with the recipe in this post. They are creamy, chocolate-y, delicious brownies that taste like Thin Mint cookies all at the same time. Needless to say, this recipe is a keeper!

And because I want others to experience the deliciousness, I'm sharing the recipe! It's super easy, but there is some wait time. Make sure to completely cool your brownies or you might have a big melted mess on your hands with the cream layer.

Ingredients:

Brownie Layer:

1 (10.25 ounces) pouch Fudge Brownie mix

⅓ cup vegetable oil

2 tablespoons ter

1 egg

Cream Filling:

2½ cps powdered sugar

4 tablespoons butter

2 tablespoons milk

2 ounces cream cheese

¼ teaspoon peppermint extract

2 drops green food coloring

Chocolate Layer:

¼ cup milk

6½ tablespoons butter

1⅓ cup semi-sweet chocolate chips

Directions:

1. Mix brownie mix with vegetable oil, water, and egg.

2. Bake at 350 degrees for 25-30 minutes in a greased 8 inch square pan.

3. Allow brownies to completely cool.

4. Add the cream filling ingredients to a large bowl. Beat until smooth.

5. Spread filling over brownies and refrigerate for about an hour.

6. Heat the chocolate topping ingredients in a medium saucepan over low heat. Stir constantly until completely melted and smooth.

7. Allow to cool to room temperature.

8. Pour topping over filling. Refrigerate uncovered until topping has hardened.