Ingredients
4
ounces unsweetened baking chocolate
1
cup butter or margarine
2
cups granulated sugar
2
teaspoons vanilla
4
eggs
1 1/2
cups Gold Medal™ all-purpose flour
1/2
teaspoon salt
2
packages (8 ounces each) cream cheese, softened
1/2
cup granulated sugar
2
teaspoons peppermint extract
1
egg
8
drops green food color
1/2
cup miniature semisweet chocolate chips
2
tablespoons butter or margarine
2
tablespoons corn syrup
2
tablespoons water
2
ounces unsweetened baking chocolate
3/4
to 1 cup powdered sugar
Preparation
Heat oven to 350°F. Grease bottom of rectangular pan, 13x9x2 inches, with shortening or cooking spray. In 1-quart saucepan, melt 4 ounces chocolate and 1 cup butter over low heat, stirring frequently, until smooth; remove from heat. Cool 5 minutes.
Meanwhile, in medium bowl, beat all Peppermint Cream Cheese Filling ingredients except chocolate chips with spoon until smooth. Stir in chocolate chips; set aside.
In large bowl, beat chocolate-butter mixture, 2 cups granulated sugar, the vanilla and eggs with electric mixer on medium speed 1 minute, scraping bowl occasionally. Beat in flour and salt on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 1 minute.
Spread half of batter (about 2 1/2 cups) in pan. Spread filling over batter. Carefully spread remaining batter over filling. Gently swirl through batters with knife for marbled design.
Bake 45 to 50 minutes or until toothpick inserted in center comes out almost clean. Cool completely, about 1 hour.
Meanwhile, in 1-quart saucepan, heat 2 tablespoons butter, the corn syrup and water to boiling; remove from heat. Add 2 ounces chocolate, stirring until melted. Stir in powdered sugar until spreadable. Spread brownies with frosting. Cut into 8 rows by 6 rows. Store covered in refrigerator.
