Heavenly Mind Brownie Dessert

By

From Taste of Home magazine

You can also take the dessert out of the springform pan before adding the chocolate ganache topping

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Ingredients

  • 2 oz. unsweetened chocolate,
  • chopped
  • 1/4 cup butter, cubed
  • 2 eggs
  • 1 cup sugar
  • 1/8 tsp.salt
  • 1/2 cup plus 2 Tbsp. all-purpose flour
  • 12 mint Andes candies, chopped
  • FILLING
  • 12 oz. cream cheese, softened
  • 6 Tbsp. butter, softened
  • 1 pkg.(10to12oz.)white baking chips
  • 1 Tbsp. shortening
  • 1/2 tsp. peppermint extract
  • 3 to 4 drops green food coloring, optional
  • 12 mint Andes candies, chopped
  • GANACHE
  • 9 oz. semisweet chocolate, chopped
  • 1 cup heavy whipping cream

Preparation

Step 1

1. Preheat oven to 350°. In a microwave, melt unsweetened chocolate and butter; stir until smooth. Cool slightly.

2. In a large bowl, beat eggs, sugar and salt. Stir in chocolate mixture. Gradually add flour, mixing well. Fold in mint candies. Spread into a greased 9-in. springform pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely on a wire rack.

3. For filling, in a bowl, beat cream cheese and butter until blended. In a microwave, melt baking chips and shortening; stir until smooth. Cool slightly. Beat into cream cheese mixture. Add extract and, if desired, food coloring. Fold in mint candies. Spread over brownie layer. Refrigerate until firm, about 2 hours.

4. For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Cool slightly.

5. Spread ganache over filling. Refrigerate 30 minutes or until set. Remove rim from pan.

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