"This dessert has a brownie base with a melt-in-your-mouth mint layer of chopped Andes candies. It's topped with a smooth, rich chocolate ganache to make it truly incredible. —Rebekah Radewahn, Wauwatosa, Wisconsin..."
INGREDIENTS
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2 ounces unsweetened chocolate, chopped
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1/4 cup butter, cubed
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2 eggs
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1 cup sugar
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1/8 teaspoon salt
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1/2 cup plus 2 tablespoons all-purpose flour
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12 mint Andes candies, chopped
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FILLING:
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12 ounces cream cheese, softened
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6 tablespoons butter, softened
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1 package (10 to 12 ounces) white baking chips
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1 tablespoon shortening
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1/2 teaspoon peppermint extract
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3 to 4 drops green food coloring, optional
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12 mint Andes candies, chopped
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GANACHE:
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9 ounces semisweet chocolate, chopped
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1 cup heavy whipping cream