Grasshopper Brownies Supreme
Yield
10 servingsPrep
25 minCook
35 minReady
150 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 21 ½ | ounces |
brownie mix
fudge |
|
| ½ | cup | water |
|
| ½ | cup | vegetable oil |
|
| 1 | each | eggs |
|
| Filling | |||
| ½ | cup |
margarine
or butter softened |
|
| 3 | ounces |
cream cheese
softened |
|
| 2 ½ | cups | powdered sugar |
|
| 3 | tablespoons | creme de menthe | |
| Frosting | |||
| 6 | ounces | chocolate chips (semi-sweet) |
|
| ⅓ | cup | margarine |
|
Trans-fat Free
Directions
Heat oven to 350℉ (180℃).
Grease bottom only of 13x9-inch pan.
In large bowl, combine all brownie ingredients; spread in greased pan.
Bake for 33 to 35 minutes or until set.
Cool completely.
In medium bowl, beat ½ cup margarine and cream cheese until light and fluffy.
Add remaining filling ingredients; beat until smooth.
Spread evenly over cooled brownies.
In small saucepan, melt frosting ingredients over low heat until smooth, stirring constantly.
Remove from heat; cool 15 minutes.
Pour frosting evenly over filling, spread carefully to cover.
Refrigerate 1 hour before cutting into bars.
Garnish as desired.
Store in refrigerator.
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