Tuesday, November 19

Mint Chocolate Brownie Cake

 
Looking for a decadent creamy dessert? Look no farther then here. This smooth and dreamy cake, is part mint pie and part brownie heaven. A real crowd pleaser and a great way to end a meal.

Full time: 6 hours (requires 5 hours in refrigerator or cooling)
Serves 8

You will need:

For Crust:

2 eggs
2 oz. semi-sweet baking chocolate, chopped (1/4 cup)
1 cup sugar
1/2 cup plus 2 tbsp flour
1/3 cup mint and chocolate chip baking chip mix (sold near chocolate chips, comes in the same bag)
1/4 cup butter, diced into cubes
1/8 tsp salt

For filling:

12 oz cream cheese, softened
12 oz white baking chips
1/3 cup mint and chocolate chip baking chip mix
6 tbsp butter, softened
1 tbsp vegetable shortening
1/4 tsp peppermint extract
6 drops green food coloring

For topping:

4.5 oz semi-sweet baking chocolate, chopped
1/2 cup heavy cream

Let us begin:

Preheat oven to 350'. Grease a 9" springform pan and set aside.

Place chopped chocolate and butter in a microwave safe bowl and microwave in 30 second increment, stirring well after each round until smooth. Set aside to cool slightly.


In a large bowl mix together sugar, eggs, and salt.

Stir in melted chocolate mixture.

Gradually add in flour, mixing well until smooth.
(Half flour added)

Fold in mint and chocolate chip pieces.

Pour and spread evenly into the bottom of the springform pan.

Bake in oven for 18-25 minutes or until inserted toothpick comes out clean.

Allow to cool for 30 minutes before continuing.

After crust cools.

Place white chocolate and shortening into a microwave safe bowl and microwave in 30 second increment, stirring well after each round until smooth. Set aside to cool slightly.

In a large bowl mix together cream cheese and butter. Blend until smooth.

Stir in white chocolate mixture.

Stir in peppermint extract and food coloring.

Fold in mint and chocolate chip pieces.

Pour over crust and level out with a spoon. 

Refrigerate 2 hours to set.

Once set.

Place chocolate baking pieces in a heat resistant Pyrex bowl.

Pour heavy cream into a small pot and being to boil over medium-high heat, stirring constantly.

Remove from heat.

Pour into bowl with baking chocolate and stir until chocolate fully melts and a smooth uniform texture develops.

Allow to cool 10 minutes.

Pour carefully over filling layer and level out with spoon.

Return to refrigerator and cool a minimum of 2 hours before serving. You need to make sure it has fully set before you pop the pan.

Pop off spring form and serve, enjoy!