Mint Chocolate Brownies

I love the Betty Crocker Mint Brownie Recipe that uses a little cream cheese in the filling...

Ingredients:

1 box of brownie mix
 Water, vegetable oil and egg called for on brownie mix box

Filling:
2 1/2 cups powdered sugar
3 T. butter or margarine, softened
3 T. whipping cream
2 oz cream cheese, softened
1/8 to 1/4 teaspoon mint extract
2 drops green food color

Chocolate Topping:
1/3 cup whipping cream
1 1/3 cups (8 oz) semisweet chocolate chips
1/3 cup butter


Preparation:

• Heat oven to 350°F. Grease bottom only of 9x9 or 9x13 inch pan (make sure you get a brownie mix that can fill a 9x13 if you go that route, because as I have just discovered, not all brownie boxes are created equal) with shortening or cooking spray. Make and bake brownie mix as directed on box. Cool completely, about 1 1/2 hours.
• In large bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread over cooled brownies. Refrigerate about 1 hour or until set.
• Meanwhile, in 2-quart nonstick saucepan, heat topping ingredients over medium-low heat, stirring constantly, until melted and smooth. Cool about 10 minutes or until lukewarm.
• Pour topping over filling; spread to cover. Refrigerate uncovered about 2 hours or until set. Before cutting into bars, let stand 10 minutes at room temperature. Store covered in refrigerator