Chocolate Mint Brownies

This was for St. Patrick's Day. From the Betty Crocker newsletter. Pretty straightforward, and delicious. I'm sure any brownie mix would be fine, but I happened to have a supreme mix.

Chocolate Mint Brownies

Brownie layer
1 box Betty Crocker Original Supreme Brownie mix (with chocolate syrup pouch) water, oil and eggs, as instructed on box.

Filling
3 1/2 c. powdered sugar
1/4 c. butter or margarine, softened
1/4 c. whipping cream
3 oz cream cheese, softened
1/4 tsp mint extract
4 drops green food coloring

Topping
1/2 c. whipping cream
1 (12 oz) pkg semisweet chocolate chips
1/2 c. butter (do NOT use margarine)


Directions

1. Heat oven to 350 F. Grease bottom only of a 9 x 13-inch pan with shortening or pan spray. Make and bake brownie mix according package directions for 9 x 13 pan, using eggs, oil and water. Cool completely - about 1 hour.
2. In a large bowl, beat ingredients with electric mixer on medium speed until smooth. Spread over cooled brownies. Refrigerate for 1 hour or until set.
3. Meanwhile in a 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 about 10 minutes at room temperature. For bars cut into 8 rows by 4 rows. Store covered in refrigerator.