Heavenly Mint Brownie Dessert

• 2 ounces unsweetened chocolate, chopped
• 1/4 cup butter, cubed
• 2 large eggs, room temperature
• 1 cup sugar
• 1/8 teaspoon salt
• 1/2 cup plus 2 tablespoons all-purpose flour
• 12 mint Andes candies, chopped
• 12 ounces cream cheese, softened
• 6 tablespoons butter, softened
• 1 package (10 to 12 ounces) white baking chips
• 1 tablespoon shortening
• 1/2 teaspoon peppermint extract
• 3 to 4 drops green food coloring, optional
• 12 mint Andes candies, chopped
• 9 ounces semisweet chocolate, chopped
• 1 cup heavy whipping cream

1. Preheat oven to 350u0b0. In a microwave, melt unsweetened chocolate and butter; stir until smooth. Cool slightly.
2. In a large bowl, beat eggs, sugar and salt. Stir in chocolate mixture. Gradually add flour, mixing well. Fold in mint candies.
3. 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.
4. 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.
5. 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.
6. Spread ganache over filling. Refrigerate 30 minutes or until set. Remove rim from pan.

chocolate, butter, eggs, sugar, salt, flour, mint andes, cream cheese, butter, white baking chips, shortening, peppermint, mint andes, chocolate, heavy whipping cream

Taken from www.tasteofhome.com/recipes/heavenly-mint-brownie-dessert/ (may not work)