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Heavenly Mint Brownie Dessert Recipe

Heavenly Mint Brownie Dessert Recipe

This dessert has a brownie base with a melt-in-your-mouth mint layer of chopped Andes candies. It's topped with a smooth, rich chocolate ganache to make it truly incredible.—Rebekah Radewahn, Wauwatosa, Wisconsin
TOTAL TIME: Prep: 30 min. + chilling Bake 20 min. + cooling YIELD:12 servings

Ingredients

  • 2 ounces unsweetened chocolate, chopped
  • 1/4 cup butter, cubed
  • 2 eggs
  • 1 cup sugar
  • 1/8 teaspoon salt
  • 1/2 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
  • 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

Directions

  • 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.

Nutritional Facts

1 slice equals 669 calories, 49 g fat (30 g saturated fat), 122 mg cholesterol, 221 mg sodium, 56 g carbohydrate, 3 g fiber, 8 g protein.