Double Chocolate Brownies:
1 package (1 pound 3.8 ounce to 1 pound 5 ounce) brownie mix
3/4 cup sour cream
1/2 stick (1/4 cup) butter, melted
2 large eggs
1 package (12 ounces) mini chocolate chips or mini mint chocolate chips, divided use
Wisconsin Cream Cheese Frosting:
2 cups powdered sugar
4 ounces Wisconsin cream cheese, well chilled, cut into chunks
2 tablespoons butter, softened
1 teaspoon vanilla
1/8 teaspoon salt
In a large bowl, combine brownie mix, sour cream, melted butter and eggs; mix well. Fold in 1 1/2 cups of the chocolate chips.
Spread batter in a buttered pan. Bake in a 350 oven 25 to 28 minutes or until brownies begin to pull away from sides of pan and center is just set (do not over bake.) Transfer pan to wire cooling rack; cool completely.
In a food processor or mixer, combine powdered sugar, cream cheese, butter, vanilla and salt; process or mix just until smooth. (Do not over process or frosting will be too soft to spread.)
Spread frosting over cooled brownies; top with remaining 1/2 cup chocolate chips. Cut into squares.