Peppermint Cream Brownies
Peppermint Cream Brownies
2 boxes of Ghirardelli Double Chocolate Brownie Mix
1/2 cup water
1 cup vegetable oil
2 eggs
24 oz cream cheese, softened
2 tbsp lemon juice
6 tbsp peppermint extract
6 oz semi-sweet chocolate baking chips, divided
Preheat oven to 325 degrees.
Make both batch of brownies in separate bowls.
Combine the brownie mix with 1/4 cup water, 1/3 cup vegetable oil, and 1 egg each. Blend well until there are no lumps. Add 2 tbsp peppermint extract to each batch of brownie mix. Add 3 oz of the semi-sweet chocolate baking chips. Combine well.
In a separate bowl, combine the cream cheese, 2 tbsp peppermint extract, and lemon juice
In the baking dish, pour one batch of brownie mix into the greased dish.
Pour the cream cheese mixture over the brownie mix and spread, gently blending with the brownie mix.
Pour the other batch of brownie mix on top.
Put the remaining semi-sweet chocolate chips on top of the brownie mix.
Cover and bake for about an hour and then pull out of the oven and check. It should not be totally done, but should be close.
You can sprinkle with a little more chocolate chips at this time if you want to do so.
Put back in the oven and bake for another 20-30 minutes, or until brownies are done in the middle.
** Remember this recipe uses 2 boxes of brownie mix so it takes a while for it to cook.
