Mint brownie dessert

Mint brownie dessert

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    ounces unsweetened chocolate, chopped

  • ¼

    cup butter, cubed

  • 2

    Eggland's Best Eggs

  • 1

    cup sugar

  • teaspoon salt

  • ½

    cup plus 2 tablespoons all-purpose flour

  • 12

    mint Andes candies, chopped

  • FILLING:

  • 12

    ounces cream cheese, softened

  • 6

    tablespoons butter, softened

  • 1

    package (10 to 12 ounces) white baking chips

  • 1

    tablespoon shortening

  • ½

    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

Directions

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.


Nutrition

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