1 (19.5 oz) box milk chocolate brownie mix
3 eggs
1/2 cup vegetable oil
1/4 cup water
2 tsp mint extract
1/2 cup chopped creme de menthe thins, about 18 (Andes)
1 (8 oz) package cream cheese, softened
1/2 cup sugar
Lightly spray a 1 1/2 qt souffle dish with butter-flavored cooking spray.
Make a foil ring, 1 inch thick, for souffle dish to sit on inside a 5 qt slow cooker.
In a medium bowl, combine brownie mix, 2 eggs, vegetable oil, and 1/4 cup water. Stir using 50 strokes or use a hand blender on medium speed for 1 minute to combine. Fold in chopped mint thins. Transfer to prepared souffle dish and set aside.
In a medium bowl, combine cream cheese, remaining egg, sugar, and 2 tsp mint extract. Using an electric mixer beater on low speed until smooth. Spread over brownie mixture. Use a butter knife to cut cream cheese mixture into brownie mixture for a marble effect.
Place souffle dish on top of foil ring in slow cooker. Lay 8 paper towels over top of slow cooker bowl and secure with lid (this helps to trap steam)
Cook on low setting for 4 1/2 to 6 hours. (Do not lift lid to check brownies for the first 3 hours)
Allow brownies to cool completely before cutting.
Sarah Brown
