CHOCOLATE MINT BROWNIES by NancyC
Makes a 9 x 9″ pan

For Brownies:
1 (18-ounce) box brownie mix, plus water, oil, and eggs to use as directed on box
2/3 cup mint chocolate chips (note: you’ll need a total of 1 cup—1/3 will be use for sprinkling on top)
parchment paper, for lining pan

For Frosting:
1/3 cup butter, softened
4 ounces cream cheese, softened (half of an 8-ounce block)
3 cups powdered sugar
1 Tablespoon milk
1/2 teaspoon mint extract
5 to 10 drops green food coloring, or enough to get desired color
1/3 cup mint chocolate chips for sprinkling on top
Optional: green sprinkles or decorating sugar, for sprinkling on top

Preheat oven to 350˚F. Line a 9 x 9″ baking pan with parchment paper (let edges of parchment paper go beyond the edges of pan by 1″ so you can lift brownies out after baking); set aside.

In large bowl, mix brownie batter as directed on box. After mixing, fold in 2/3 cup mint chocolate chips. Pour batter evenly in prepared pan.

Bake at 350˚F for 33 to 36 minutes, until toothpick inserted in or near center comes out almost clean. Cool brownies completely before frosting.

While brownies are cooling, make the frosting: blend the softened butter and cream cheese, then add the powdered sugar, milk, mint extract, and enough green food coloring for desired shade, mixing until smooth.

When brownies are completely cooled, spread frosting over them and sprinkle the 1/3 cup mint chocolate chips over the frosting. If desired, sprinkle with green sprinkles and/or decorating sugar. Cut into bars or squares.

Recipe from NancyC | nancy-c.com