1(20 oz)box fudge brownie mix(family size for 9 x 13 baking dish)
FOR THE CREAM CHEESE SWIRL:
1(8 oz)block cream cheese,softened
¼teaspoonmint extract(not peppermint)
4-5dropsgreen food coloring(it should be super green)
⅔cupmini chocolate chips
Preheat the oven to 350°F. Line the bottom and sides of an 9x13 inch baking pan with aluminum foil, leaving an overhang on all sides. Or spray with nonstick cooking spray. Set aside.
In a large bowl, mix together brownie mix, eggs, oil and water until smooth. Pour the batter into prepared pan.
With a hand-held mixer, beat together the softened cream cheese, ¼ cup sugar, egg yolk, mint extract, and drops of food coloring in a medium bowl until completely smooth - about 1 minute. Stir in the mini chocolate chips by hand.
Dollop large spoonfuls of the cream cheese mixture on top of the prepared brownie batter. Glide a knife through the layers, creating a swirl pattern (taking care not to over-swirl.)
Sprinkle a few more mini chocolate chips on top.
Bake brownies for 35-40 minutes, or until a toothpick comes out almost clean. Allow brownies to cool completely before cutting into squares.
I kept it as easy as possible by using my favorite boxed brownie mix. Just make sure to purchase the 'family size' mix that is made for a 9 x 13-inch baking dish
In addition, I am using mint extract (not peppermint.) Mint extract is a combination of peppermint and spearmint flavors.
I like the cream cheese swirl to be a very bright green. To achieve this, you'll need to use quite a bit of liquid food coloring or a more saturated food coloring paste (I prefer Kelly Green)