There are two types of people in the world.
Those who keep a bag of frozen brownies in their freezer, and those who do not.
If you are one of the Do Nots, I feel sorry for you. Except I don’t, because you are probably skinnier than me and you don’t stand in front of mirrors sucking your stomach in.
Something magical happens when you put brownies in the freezer. They don’t freeze solid, they just get super cold and kinda firm and are the perfect texture for biting into.
Also, you can stash them behind a bag of frozen peas and no one will even know they are there. And you get all of them for yourself.
I’m sugar selfish. Don’t care.
Because it’s Summer, and eleventy bazillion degrees outside, I decided that frozen minty brownies needed to happen. What better way to cool off on a hot day?
(I mean obviously, there are those green smoothie things that everyone seems into nowadays, but that isn’t happening around here)
Of course, you could certainly serve this room temperature, but try the frozen way just once. Once they are cooled and chilled, cut into squares, wrap individually in plastic wrap, and place in a freezer bag. Hide behind the frozen peas and you’re good to go!!
I used 2 boxed brownies mixes for these (YES, TWO — ain’t nobody got time for flat, skinny brownies) but feel free to use your favorite homemade recipe — just make sure it’s a recipe for THICK brownies.
- 2 boxes Family Size Chewy Brownie Mix (I used Duncan Hines)
- Eggs, oil and water to prepare mixes
- 1 (8 oz) block cream cheese, room temperature
- 2 eggs
- 1 TBS peppermint or mint extract
- 1/3 cup granulated sugar
- Few drops green food coloring
- Preheat oven to 350. Line a 9x13 pan with foil and spray the bottom with nonstick spray. Set aside.
- In a large bowl, mix both brownie mixes, water, oil, and eggs with a wooden spoon until combined. Spread about 3/4 mix in prepared pan.
- In the bowl of your mixer, beat the cream cheese with your whisk attachment until smooth. Add eggs, sugar, extract and food coloring and beat until smooth and combined.
- Spoon cream cheese mixture over the brownies. Spoon remaining brownie batter randomly over the cream cheese. With a small knife, swirl the batter so the cream cheese and brownie batter become marbled.
- Bake for about 40 minutes, until edges are brown and a toothpick inserted in the center comes out with moist crumbs but not raw batter. Cool completely, then refrigerate until chilled. Peel off foil, cut, wrap, and store in freezer.
Enjoy and have a very happy Thursday!!