Ingredients
2 ounces unsweetened chocolate, chopped1/4 cup butter, cubed2 large eggs, room temperature1 cup sugar1/8 teaspoon salt1/2 cup plus 2 tablespoons all-purpose flour12 mint Andes candies, choppedFILLING:12 ounces cream cheese, softened6 tablespoons butter, softened1 package (10 to 12 ounces) white baking chips1 tablespoon shortening1/2 teaspoon peppermint extract3 to 4 drops green food coloring, optional12 mint Andes candies, choppedGANACHE:9 ounces semisweet chocolate, chopped1 cup heavy whipping cream
Preparation
Preheat oven to 350°. In a microwave, melt unsweetened chocolate and butter; 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 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, if desired, 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.
