Betty Crocker Chocolate Mint Brownies or "But where did Saturday go?"

Saw these bad boys on Pinterest. And with McDonald's Shamrock Shakes back on the menu for spring, I thought these may stave off the craving. As if these being homemade made them any less fat curdling.

Could I possibly just happen to have all the ingredients? Unimaginable. It must be a sign.

Turns out the sign said, HEADLINE: "Never make these again" and SUBHEAD: "Where did my Saturday go?"

The wait time between layers sucked the time out of my day. And when they were finished, there was way more frosting than brownie. And the family had a major hankering for brownies.

That said, they did cut up very nicely. They would've looked fabulous plated if I didn't bring them straight into work (after giving our 9-year-old one for lunch).

And so, the MeghaMom Scale shook down like this:

Time: D-
Presentation: A
Taste: B+ (If you like decadent desserts that are almost too much taste to have in your mouth all at once, I would hedge this to an A-. Oh, and as much as I love mint, I would stick to the 1/8 tsp. It was a little overpowering in this mix.)



 

Brownie Base
1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix
(Water, vegetable oil and egg called for on brownie mix box filling)
2 1/2 cups powdered sugar
3 tablespoons butter or margarine, softened
3 tablespoons whipping cream
2 oz cream cheese, softened (from 3 oz package)
1/8 to 1/4 teaspoon mint extract
2 drops green food color
Topping
1/3 cup whipping cream
1 1/3 cups (8 oz) semisweet chocolate chips
1/3 cup butter (do not use margarine)

  1. 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. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.) Make and bake brownie mix as directed on box. Cool completely, about 1 1/2 hours.
  2. 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.
  3. 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.
  4. 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.

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