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Mint Brownies
Ingredients:
FILLING
1 (8 oz.) pkg. cream cheese, softened
1/4 c. sugar
1 egg
1 tsp. mint extract
4 drops green food coloring
BROWNIES
1 c. butter
4 oz. unsweetened chocolate, cut in pieces
2 c. sugar
2 tsp. vanilla
4 eggs
1 c. flour
FROSTING
2 Tbsw. butter
2 Tbs. corn syrup
2 Tbs. water
2 oz. unsweetened chocolate, cut in pieces
1 tsp. vanilla
1 c. powdered sugar
FILLING
1 (8 oz.) pkg. cream cheese, softened
1/4 c. sugar
1 egg
1 tsp. mint extract
4 drops green food coloring
BROWNIES
1 c. butter
4 oz. unsweetened chocolate, cut in pieces
2 c. sugar
2 tsp. vanilla
4 eggs
1 c. flour
FROSTING
2 Tbsw. butter
2 Tbs. corn syrup
2 Tbs. water
2 oz. unsweetened chocolate, cut in pieces
1 tsp. vanilla
1 c. powdered sugar
Directions:
Grease and flour 13x9" pan. In small bowl, beat cream cheese and 1/4 c. sugar until smooth. Add 1 egg, mint extract and food color; mix well. Set aside.
In large saucepan, melt 1 c. butter and 4 oz. chocolate over very low heat, stirring constantly. Remove from heat; cool slightly. Stir in 2 cups sugar and 2 tsp. vanilla. Add 4 eggs 1 at a time, beating well after each addition. Stir in flour; mix well. Spread in greased pan. Carefully spoon filling over brownie mixture. Lightly swirl filling into brownie mixture.
Bake at 350 for 45 to 50 minutes or until set. Cool completely.
In heavy saucepan, bring 2 Tbs. butter, corn strup and water to a rolling boil. Remove from heat. Add 2 oz. chocolate; stir until melted. Stir in 1 tsp. vanilla and powdered sugar; beat until smooth. Frost cooled bars. Cut into bars. Store in refrigerator. Makes 36 bars.
Grease and flour 13x9" pan. In small bowl, beat cream cheese and 1/4 c. sugar until smooth. Add 1 egg, mint extract and food color; mix well. Set aside.
In large saucepan, melt 1 c. butter and 4 oz. chocolate over very low heat, stirring constantly. Remove from heat; cool slightly. Stir in 2 cups sugar and 2 tsp. vanilla. Add 4 eggs 1 at a time, beating well after each addition. Stir in flour; mix well. Spread in greased pan. Carefully spoon filling over brownie mixture. Lightly swirl filling into brownie mixture.
Bake at 350 for 45 to 50 minutes or until set. Cool completely.
In heavy saucepan, bring 2 Tbs. butter, corn strup and water to a rolling boil. Remove from heat. Add 2 oz. chocolate; stir until melted. Stir in 1 tsp. vanilla and powdered sugar; beat until smooth. Frost cooled bars. Cut into bars. Store in refrigerator. Makes 36 bars.
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