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Christmas: Peppermint-Chocolate Brownies

Source of Recipe


Pillsbury Holiday Baking, November 2006






List of Ingredients



• 4 ounces unsweetened baking chocolate
  
• 1 cup butter or margarine
  
• 2 packages (8 ounces each) cream cheese, softened
  
• 2½ cups sugar
  
• 5 eggs
  
• ½ tsp peppermint extract
  
• 1½ cups all-purpose flour
  
• ½ tsp salt
  
• 2 cups creme de menthe baking chips (from two 10-ounce bags)
  






Instructions



1. Heat oven to 350° F. Grease bottom and sides of 13- x 9-inch pan with shortening or cooking spray (do not use dark pan). In 3-quart saucepan, heat baking chocolate and butter over low heat, stirring frequently, until melted and smooth. Cool 5 minutes. Meanwhile, in medium bowl, beat cream cheese, ½ cup of the sugar and one of the eggs with electric mixer on medium speed until smooth. Cool 5 minutes.
   
   
2. Into chocolate mixture, stir remaining 2 cups sugar, remaining 4 eggs, and the peppermint extract. Stir in flour and salt until well mixed. Spread half of chocolate batter in pan. Drop cream cheese filling by teaspoonfuls over batter. Carefully spoon and spread remaining batter over filling.
   
   
3. Bake 40 to 45 minutes, or until toothpick inserted in center comes out clean. Sprinkle evenly with baking chips. Cool completely, about 1 hour 30 minutes. Cut brownies into 8 rows by 6 rows. Store in refrigerator.
   
   Makes 48 brownies.
   
   






Final Comments


Small round chocolate-covered creamy mints from a box can be used instead of the creme de menthe baking chips.