Heavenly Mint Brownie Dessert
Total TimePrep: 30 min. + chilling Bake 20 min. + cooling
- 2 ounces unsweetened chocolate, chopped
- 1/4 cup butter, cubed
- 2 large Eggland's Best eggs, room temperature
- 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
- 9 ounces semisweet chocolate, chopped
- 1 cup heavy whipping cream
- Preheat oven to 350°. In a microwave, melt unsweetened chocolate and butter; stir until smooth. Cool slightly.
- 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.
- 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.
- 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.
- Spread ganache over filling. Refrigerate 30 minutes or until set. Remove rim from pan.
Nutrition Facts1 slice: 669 calories, 49g fat (30g saturated fat), 122mg cholesterol, 221mg sodium, 56g carbohydrate (47g sugars, 3g fiber), 8g protein.
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Jan 14, 2018
This dessert is very easy and delicious!I greased my springform pan with butter and baked the brownie layer according to the directions -- it was done by around 25 minutes.For the filling, I let the cream cheese and butter sit out all day to thaw out completely. I melted about 10 oz white chocolate chips in the microwave with butter instead of shortening, but despite how gradually I heated it, the chocolate still seized up -- it got thick and clumpy. If this happens to you, I recommend adding hot milk -- this worked for me. Add it little by little until the chocolate has loosened up, but mine did not get strictly "liquidy". It wasn't awfully thin (in fact, it was weirdly elastic) and I was concerned about how well it would mix, but it worked. Also, I used peppermint oil (dropwise) instead of extract.The ganache went perfectly and the result was a smooth, glossy, enticing dessert that slid easily out of the springform. It was a little hard to cut as the brownie layer is quite thin and firm, but the firmness of the brownie layer complemented the thick, creamy layers of filling and ganache. The filling is slightly tangy, minty, and sweet, without a particular "white chocolate" flavor -- it was a pretty standard mint filling. Overall, this dessert was a hit. It had good flavor and visual appeal, and the texture was well-balanced by the firm brownie and the interspersed chunks of Andes mints.
Feb 8, 2015
This is fantastically decadent. Everyone loved it. However, the brownie base was not very chocolaty so the next time I made it I used my regular brownie recipe ("five star brownies" from here) I also made them into a bar cookie the second time by spreading them in a large 12"by 15" cake pan lined with greased foil. This worked out great. The ganache did seem terribly thin each time and I really doubted it would set up so I added a lot more chocolate. I would make a different ganache next time.Also, VERY IMPORTANT, it never works for me to add melted chocolate to softened cream cheese. The chocolate instantly sets. I always warm the cream cheese in the microwave first.
Jan 26, 2015
Perfect recipe just the way it is! It is a very rich dessert. We certainly could have cut smaller slices. Delicious!
Dec 23, 2014
Have made this 3x now! a HUGE hit with everyone!
Dec 2, 2014
I made this for Thanksgiving dessert and received rave reviews. It's something you'll want to enjoy in moderation, but it's definitely something you should enjoy at least once! I am not a fan of cheesecake or foods that contain significant amounts of cream cheese, but the peppermint flavoring and the rich chocolate make this dessert appealing even to those who don't particularly like cream cheese.
Jan 22, 2014
I made this for Christmas dinner 2013 & it was AMAZING. Everyone LOVED it & requested the recipe!!!
Jan 1, 2014
We enjoyed this dessert for my husbands birthday. I found the ganache a little runny so I added more chocolate chips, next time I will decrease the amount of whipping cream drastically. I also only used about 1/3 of the mint filling without andies in it. It makes a very thick filling if you use the whole amount. Everyone enjoyed it though. I think it would be pretty garnished with more Andies.
Nov 27, 2013
I made this for my birthday. It was absolutely delicious. Cut it into at least 12 pieces, if not more. It was so rich, even my husband couldn't finish his 1/8 slice, and I certainly couldn't. Definitely add more peppermint extract to the filling. I added the 1/2 teaspoon called for and couldn't even taste it in the nibble of filling I tried. I didn't measure exactly how much more I added, but it was at least an extra teaspoon. The finished dessert was just about perfect, but it still could've used just a tiny bit more extract.
Nov 11, 2013
Awesome --very rich. A definite hit.
Oct 26, 2013
I made this for my daughter's 14th birthday - she loved it - everyone loved it - really good with a side of vanilla ice cream!