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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 9 |
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Oh yeah. St. Patrick's Day, here we come. Ingredients:
4 ounces semisweet or bittersweet chocolate |
4 tablespoons butter |
1/4 cup granulated sugar |
2 large eggs, beaten |
1/2 cup all-purpose flour |
1/2 cup semisweet chocolate chips, optional |
swirl batter |
4 ounces cream cheese, softened |
1/4 cup granulated sugar |
1 1/2 tablespoons green creme de menthe liqueur |
1 large egg |
3 tablespoons flour |
1/2 teaspoon peppermint flavoring, optional |
ganache |
1/4 cup heavy cream |
2 teaspoons butter |
3/4 cup semisweet chocolate chips |
1/2 teaspoon vanilla |
chopped or shredded chocolate mint candies, optional |
Directions:
1. Heat oven to 350° (325° for glass pan). Grease and flour an 8-inch baking pan.
2. In a saucepan over medium-low heat, melt the 4 ounces of chocolate with 4 tablespoons butter. Let cool to room temperature, then whisk in the 1/4 cup sugar and 2 beaten eggs. Stir in 1/2 cup flour and chocolate chips. Spread in prepared baking pan.
3. In a medium bowl with electric mixer, beat the cream cheese with 1/4 cup sugar, liqueur, 1 egg, 3 tablespoons flour, and flavoring, if using. Beat until smooth and creamy. Spoon over the chocolate layer and gently swirl through the chocolate batter.
4. Bake the brownies for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely. Spread with the cooled ganache (below).
5. Ganache:
6. Bring the heavy cream and 2 teaspoons of butter to a simmer over medium-low heat. Remove from heat and pour over the 3/4 cup chocolate chips. Stir until chocolate is melted, then whisk until smooth and thickened. Stir in vanilla. Let cool slightly then spread over the brownies. If desired, sprinkle shredded or chopped mint candies over the brownies.
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