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.

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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

Filling:
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

Ganache:
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