Green Chile Brownies with Cream Cheese Drizzle
Green Chile Brownies With Cream Cheese Drizzle
Brie Thompson
9
10 minutes
1 hour
Boxed brownie mix is a shortcut I love, especially when one simple swap makes it feel special. Green Chile Infused Olive Oil gives fudgy chocolate brownies a gentle green chile warmth, and a tangy cream cheese drizzle with Pineapple Habanero White Barrel Aged Balsamic adds sweet heat. A pinch of Chili Verde Flake Sea Salt on top makes every bite pop.
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Ingredients
Brownies
- 1 Boxed Brownie Mix
- Green Chile Infused Olive Oil, according to package directions
Cream Cheese Drizzle
- ¼ cup Cream Cheese, softened
- 2 Tbsp Sour Cream
- 1 Tbsp Pineapple Habanero White Barrel Aged Balsamic
- 1 to 2 Tbsp Powdered Sugar
- ½ tsp Chili Verde Flake Sea Salt, to finish
Directions
Prepare the brownie batter according to package directions, substituting Green Chile Infused Olive Oil for the vegetable oil. Bake as directed.
In a small bowl, whisk together the cream cheese, sour cream, Pineapple Habanero White Barrel Aged Balsamic, and powdered sugar until smooth.
Let the brownies cool 30 minutes to 1 hour. Top with a spoonful of the cream cheese drizzle. Finish with a sprinkle of Chili Verde Flake Sea Salt. Cut into squares and serve immediately.