double chocolate brownies with minty cream cheese frosting

The main reason I made these brownies is because of the frosting. Isn't that what it's always about: either the frosting or the crust? Aren't they the best parts? Just like when there is a really good cheesy casserole, the best part is the most golden, crispiest part of the crust; that's the part everyone wants in on. That's how I feel about frostings--go big or go home. I mean if you're going to go to all the trouble of making some stellar brownies, cakes, cookies, etc... then make a good frosting. Don't you hate when you bite into a gorgeous looking cake and the frosting is just awful: greasy, oily, too much sugar, too much food coloring (that does have a really bitter taste).
I had been mulling over a good mint cream cheese frosting for a while, but what was holding me back was the mint. I've tried some mint frostings that were just way too minty, so much so that it blew you away as you were coming in for a bite, all you could smell was the over-whelming smell of mint. And then it's colored green! Ick. Not for me. I like a really mild mint flavor with no food coloring. And once you have that then you can add in the creamy richness of cream cheese. Some of you may think mint & cream cheese in a frosting? Ugh. No! Trust me, if done right it's good and it melds well.

To make these bad boys just use your favorite brownie recipe and then use this minty frosting:

1 package of cream cheese, 8oz. room temp
1 cup of confectioners sugar (maybe a little more)
1 ts of cream or half & half (maybe a little more)
a splash of peppermint extract (like a 1/2 ts; all depending on your liking)

Sift confectioners sugar, this is a must because it will help get rid of the lumps! Then mix all in a bowl until nice and creamy.
I decorated the tops of the brownies with some chocolate peppermint bark. Or you can use crushed candy canes. These should be kept in the fridge as it has cream cheese in it.