Mint Cream Cheese Brownies Recipes

Steps:

• 1. Preheat oven to 350°F and prepare mini-muffin pan by lightly spraying with cooking spray.
• 2. Prepare brownie recipe or mix as per instructions. Fill each well of mini-muffin pan half full with batter using a small cookie scoop and bake for 10-15 minutes.
• 3. While brownies are still warm and in the pan, gently press centers to create a well, then allow to cool slightly in the pan. To remove brownies from the pan, gently twist and lift; allow brownies to cool completely.
• 4. FROSTING: Make frosting by beating together the cream cheese, butter, and peppermint extract; gradually add the confectioner's sugar and beat until smooth. Gradually add green food coloring until desired color is achieved.
• 5. Fill pastry bag fitted with desired tip (I used Wilton 1M) with frosting and pipe into the center of each brownie bite. If frosting becomes too soft, refrigerate for awhile.
• 6. Serve immediately or refrigerate.
• 7. SUBSTITUTIONS: Orange extract and red and yellow food coloring, raspberry or strawberry extract and red food coloring, lemon extract and yellow food coloring. Use your imagination or your occasion to dictate how you will serve them.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of foil with shortening or cooking spray. Make and bake brownies as directed on box. Cool completely on cooling rack, about 1 1/2 hours.
• In large bowl, beat softened butter and cream cheese with electric mixer on medium speed until smooth. Add 2 tablespoons whipping cream; beat until blended. Slowly add powdered sugar; beat until fluffy. Beat in mint extract. Beat in food color until desired color. Spread over cooled brownies. Refrigerate about 1 hour or until set.
• In 2-quart saucepan, heat Topping ingredients over medium-low heat, stirring constantly, until melted and smooth. Remove from heat; let stand 15 minutes.
• Pour topping over filling; spread to cover. Refrigerate uncovered about 2 hours or until set. Using foil to lift, remove brownies from pan, and peel foil away. Before cutting, let stand 20 minutes at room temperature. Cut into 4 rows by 4 rows. Store covered in refrigerator.

Steps:

• Preheat oven to 350 degrees. Line a 9x13 baking pan with foil, then grease the foil (cooking spray works well).
• In a large bowl, melt the unsweetened chocolate and butter together (you can do this in a double boiler or in the microwave on HIGH for 2 minutes). Set aside and let cool about 10 minutes.
• Add sugar, vanilla, and 4 eggs to chocolate mixture, and stir until well-combined.
• Add 1 cup flour and stir until flour is completely incorporated.
• In a separate mixing bowl, melt 1 cup green mint chips (again, on a double-boiler setup or in the microwave).
• Add softened cream cheese, 1 egg, and 2 tablespoons flour, and beat on medium speed until mixture is well-combined (it will be a little fluffy and thick).
• Spread the chocolate mixture into the greased foiled pan.
• Drop spoonfuls of the mint/cream cheese mixture evenly over the chocolate and swirl a knife around the pan several times to create a marbled effect.
• Bake for 40 minutes at 350 degrees, or until a toothpick inserted in the middle comes out with fudgy crumbs (DO NOT overbake).

Steps:

• Combine first 4 ingredients in a large mixing bowl; stir well.
• Combine 4 egg whites and next 3 ingredients in a small bowl; add to dry ingredients, stirring well.
• Spread batter in an 8-inch square pan coated with cooking spray.
• Combine cream cheese and remaining ingredients in a medium bowl.
• Beat at low speed of an electric mixer until smooth.
• Spoon cream cheese mixture by tablespoonfuls over cocoa mixture.
• Cut through cream cheese and cocoa mixtures with a knife to create a marbled effect.
• Bake at 350°F for 22 minutes.
• Let cool in pan.
• Cut into bars.