MAKES 48 BROWNIES
|4||ounces unsweetened baking chocolate|
|1||cup butter or margarine|
|Peppermint Cream Cheese Filling|
|1½||cups all-purpose flour|
1. Heat oven to 350°. Grease bottom of rectangular pan, 13x9x2 inches, with shortening or cooking spray. Melt chocolate and butter over low heat, stirring frequently, until smooth; remove from heat. Cool 5 minutes. Meanwhile, make Peppermint Cream Cheese Filling; set aside. 2. Beat chocolate mixture, sugar, vanilla and eggs in large bowl with electric mixer on medium speed 1 minute, scraping bowl occasionally. Beat in flour and salt on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 1 minute. 3. Spread half of batter (about 2 1/2 cups) in pan. Spread filling over batter. Carefully spread remaining batter over filling. Gently swirl through batters with knife for marbled design. 4. Bake 45 to 50 minutes or until toothpick inserted in center comes out almost clean. Cool completely. Frost with Chocolate Frosting. Cut into 8 rows by 6 rows. Store covered in refrigerator. Peppermint Cream Cheese Filling 2 packages (8 ounces each) cream cheese, softened 1/2 cup sugar 2 teaspoons peppermint extract 1 egg _ 8 drops green food color 1/2 cup miniature semisweet chocolate chips Beat all ingredients except chocolate chips with spoon until smooth. Stir in chocolate chips. Chocolate Frosting 2 tablespoons butter or margarine 2 tablespoons corn syrup 2 tablespoons water 2 ounces unsweetened baking chocolate 3/4 to 1 cup powdered sugar Heat butter, corn syrup and water to boiling in 1-quart saucepan; remove from heat. Add chocolate, stirring until melted. Stir in enough powdered sugar until spreadable.