Use Ghirardelli brownie mix in layered mint brownies featuring mint and chocolate layers atop a brownie layer. Peanut butter brownie cupcakes feature peanut butter candies inside each cupcake made with Ghirardelli brownie mix.
Stir together until blended the Ghirardelli triple chocolate brownie mix, 1/3 cup each water and vegetable oil and 1 egg. Spoon into a greased 13-by 9-by-2-inch cake pan. Bake for 28 to 32 minutes.
While the brownies cool, prepare the mint layer by mixing with an electric mixer until blended 1 8-ounce package of softened cream cheese and 1/4 cup softened butter. Add 2 cups powdered sugar, 2 to 4 tablespoons milk, 1/2 to 1 teaspoon peppermint extract and green food color if desired. Spread the layer evenly over the cooled brownie base.
For the chocolate layer, place 1 cup semi-sweet chocolate chips in a small bowl, heat 1/2 cup whipping cream until it just begins a low boil, and pour over chocolate chips, stirring until the mixture is smooth. Spread the warm chocolate layer evenly over the mint layer, and chill. The recipe makes 24 servings.
To make brownie cupcakes with a twist, prepare Ghirardelli triple chocolate brownie mix as directed, fill 12 paper-lined muffin cups just over 1/2 full, and press one peanut butter cup candy into each muffin cup center. Bake at 325 degrees Fahrenheit for 25 to 30 minutes. Cool completely and frost, sprinkling 12 finely chopped peanut butter cup candies over the frosted cupcakes.