The Big Green Bowl: Mint Brownie Delight

Why This Blog?

Welcome!

Come in and make yourself at home. I'm so happy to be able to share my recipes here with you.

I bake mostly cookies, quick breads, muffins and scones -- sometimes pie, sometimes cake, but nothing too fancy. I prefer simple recipes that call for ingredients that I already have in my kitchen.

These are the recipes I will share with you. They come from family and friends, magazine clippings saved through the years, favorite cookbooks, and other blogs.

I'm so glad you came to visit. Enjoy your stay!

Michael Ann

Sunday, July 15, 2012

Mint Brownie Delight

I have been gravitating towards these cool and creamy type desserts. Makes sense since it's summer! I am finding that many of the recipes I've seen are similar in that they require Cool Whip, pudding or Jello, and cream cheese. The base is usually a graham cracker or cookie crust. For any of these recipes you could substitute your favorite flavors and create a new recipe all your own.

This one caught my eye because I love chocolate and mint and it just sounds so refreshing right now. If you are not a fan of mint, you could top the dessert with sliced almonds or shaved chocolate or how about toffee chips?

I found this recipe at Stella B's Kitchen.

Mint Brownie Delight

1 pkg. brownie mix
8 oz. cream cheese, softened
1-1/2 cups powdered sugar
16 oz. Cool Whip, divided
2 cups milk
1 pkg instant chocolate pudding (3.9 oz)
1/2 cup Andes Mints baking chips

Bake brownies in a 9x13 " pan, according to directions on the package. Let cool completely

Beat cream cheese and powdered sugar until combined. Fold in 2 cups Cool Whip. Spread over brownies. Refrigerate while making the pudding.

Using a whisk, beat the pudding mix with the milk until thick. Spread over cream cheese layer.

Top with remaining Cool Whip and Andes Mint chips. Refrigerate. Cut into squares and serve.

Happy Baking!