Mint brownie dessert

By claudiag

Ingredients

• FILLING:
• 2 ounces unsweetened chocolate, chopped
• 1/4 cup butter, cubed
• 2 Eggland's Best Eggs
• 1 cup sugar
• 1/8 teaspoon salt
• 1/2 cup plus 2 tablespoons all-purpose flour
• 12 mint Andes candies, chopped
• 12 ounces cream cheese, softened
• 6 tablespoons butter, softened
• 1 package (10 to 12 ounces) white baking chips
• 1 tablespoon shortening
• 1/2 teaspoon peppermint extract
• 3 to 4 drops green food coloring, optional
• 12 mint Andes candies, chopped
• GANACHE:
• 9 ounces semisweet chocolate, chopped
• 1 cup heavy whipping cream

Details

Adapted from tasteofhome.com

Preparation

Step 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.
3. 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.
4. For filling, in a large 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.
5. 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.
6. Spread ganache over filling. Refrigerate 30 minutes or until set. Remove rim from pan. Yield: 12 servings.