1Ghiradelli brownie mix(I used Ghiradelli Chocolate Supreme Brownie Mix)
Key Lime Filling
10key limesjuiced (about 1/4 cup) (If you can’t find key limes I recommend Nellie and Joe’s Key West Lime Juice)
7ozsweetened condensed milk(1/2 of 14-oz can)
Key Lime Cream Cheese Frosting
3Tablespoonsunsalted butterroom temperature
4ouncescream cheeseroom temperature
2Tablespoonskey lime juice
1/2teaspoonkey lime zest or lemon zest
Preheat oven to 325 degrees. Lightly spray a 8x8-inch square baking dish with a nonstick spray.
Mix batter for brownies. Pour 2/3 of it into prepared dish.
In a medium sized bowl, combine egg yolks, key lime juice, cream cheese and sweetened condensed milk. Mix well. (Tint green if making for St. Patrick’s Day otherwise leave the traditional yellow color)
Pour or drop key lime batter over brownie mixture. Pour remaining brownie mixture on top, making sure to cover most of key lime batter. Swirl with a sharp knife.
Bake for 50-60 minutes or until a toothpick inserted in center comes out with just a slight amount of crumbs. Set on wire rack and let cool.
When cool (I suggest putting it in the refrigerator for about 1 hour), either frost entire top or turn out onto wooden cutting board and cut into 16 squares, then frost each one. (Easiest to do if you run a sharp knife under very hot water, cut, wipe off blade, then cut again)
To make frosting, mix all ingredients in a small bowl and beat until smooth. Add a green tint with food coloring for St. Patrick’s Day or leave the more traditional yellow color for summer.
Decorate by either frosting the entire top or, using a decorator's kit with tips, cut into squares and pipe a little on top of each cut brownie.