Monday, December 8, 2014

Decadent Chocolate Mint Dessert

When I saw this recipe last year, I knew it would be the perfect dessert for Christmas. And I was right. It is SO good. Brownies studded with mint are topped with a creamy minty filling and it's all covered in VERY thick ganache. You can cut the pieces small, because this rich dessert packs a punch! It's so perfect for the Christmas season and would make a lovely ending to any dinner party.

It won rave reviews in my family and I'm sure will make a repeat appearance soon, if not this year.

Find more inspiration at Inspiration Monday, Mix it Up, Totally Talented, Create Link Inspire, Clever Chicks, Try a New Recipe, Tasty Tuesday, Tickle my Tastebuds.

Decadent Chocolate Mint Dessert

Brownie base:
2 ounces unsweetened chocolate, chopped
1/4 cup butter, cubed
2 eggs
1 cup sugar
1/8 tsp. salt
1/2 cup plus 2 tablespoons all-purpose flour
12 mint Andes candies, chopped

12 ounces cream cheese, softened (low fat is ok)
6 Tbsp. butter, softened
1 package (10 to 12 ounces) white baking chips
1 Tbsp. shortening
1/2 tsp. peppermint extract
3 to 4 drops green food coloring
12 mint Andes candies, chopped

8 ounces semisweet chocolate, chopped
1 cup heavy cream

For the brownie base: In a medium microwave-safe bowl, combine unsweetened chocolate and butter; cook on medium power in the microwave until nearly melted; 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 at 350 for 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 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. Makes 12 servings.

Recipe Source: Adapted from Taste of Home


  1. This would make a wonderful holiday dessert. Catherine

  2. omg...i'm drooling! this looks so good! i love andes mints-haven't had them in years!!

  3. This looks perfect for Christmas! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!


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