- 1 (19.5-ounce) box milk chocolate brownie mix (recommended: Pillsbury)
- 3 eggs
- 1/2 cup vegetable oil
- 1/4 cup plus 2 teaspoons creme de menthe liqueur, divided
- 1/2 cup chopped creme de menthe thins, about 18 (recommended: Andes)
- 1 (8-ounce) package cream cheese, softened (recommended: Philadelphia)
- 1/2 cup sugar
Lightly spray a 1 1/2-quart souffle dish with butter-flavored cooking spray.
Make a foil ring, 1-inch thick, for souffle dish to sit on inside a 5-quart slow cooker.
In a medium bowl, combine brownie mix, 2 eggs, vegetable oil, and 1/4 cup creme de menthe. 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 teaspoons creme de menthe. Using an electric mixer beat 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.
FYI...I didn't have any creme de menthe liquor so I just added water to the brownie mix and omitted it from the cream cheese mixture. You can also use mint extract. To substitute the 1/4 c creme de menthe use 2 TABLEspoons water and 2 TEAspoons mint extract. Also, I didn't allow it to completely cool. We ate it warm.