Week 32 - Seeing the Value of a Box

We were invited to a barbecue last Friday and I offered to make a dessert. I decided on from-scratch brownies BUT planned on making them early just in case they flopped and I needed to use the emergency brownie box from the cupboard as a back-up.

Thankfully they turned out well and I didn't need the box, but I don't know if I'm convinced that the result was enough to offset the amount of time (and dishes) this method took compared to boxed stuff. I think you could get a similar result using a really good boxed brand (e.g. Ghirardelli) and just adding the mint filling.

I did cheat a little and used pre-made frosting since my last frosting experience was so disappointing and I didn't want to ruin a good thing with a "maybe it will be OK this time." Maybe next time.

GOURMET MINT BROWNIES

Source: Pillsbury Best Cookies Cookbook

Filling: 1 8-oz. package cream cheese, softened - 1/4 C. sugar 1 egg - 1 tsp. mint extract - 4 drops green food color

Brownies: 1 C. margarine or butter - 4 oz. unsweetened chocolate, cut into pieces - 2 C. sugar - 2 tsp. vanilla - 4 eggs - 1 C. all-purpose flour

1. Heat oven to 350. Grease and flour a 13x9-inch pan. In a small bowl, combine cream cheese and 1/4 cup sugar; beat until smooth. Add 1 egg, mint extract and food color; mix well. Set aside.

2. In large saucepan, melt 1 cup margarine and 4 ounces chocolate over very low heat, stirring constantly. Remove from heat; cool 15 minutes or until slightly cooled. Stir in 2 cups sugar and 2 teaspoons vanilla. Add 4 eggs 1 at a time, beating well after each addition. Stir in flour; mix well. Spread in greased and floured pan. Carefully spoon filling over brownie mixture. Lightly swirl filling into brownie mixture.

3. Bake at 350 for 45-50 minutes or until set. Cool 1 hour or until completely cooled. Frost cooled brownies. Cut into bars. Store in refrigerator.