Peppermint Cream Brownie Pie

• FOR THE BROWNIE BASE:
• 6 Tablespoons Butter
• 3 ounces, weight Semi-sweet Chocolate
• 1/4 cups Truvia Baking Blend, Or Double The Amount If Using Sugar
• 2 Eggs, Lightly Beaten
• 1 teaspoon Vanilla Extract
• 1/2 cups All-purpose Flour
• 2 Tablespoons Dark Chocolate Unsweetened Baking Cocoa
• 1/4 cups Crushed Peppermint Candies
• FOR THE FILLING:
• 8 ounces, weight Package 1/3 Of The Fat Cream Cheese
• 1/4 cups Truvia Baking Blend, Or Double The Amount If Using Sugar
• 1/2 teaspoons Peppermint Extract
• 8 ounces, weight Lite Whipped Topping, Thawed
• 3 Tablespoons Crushed Peppermint Candies

1. For the brownie base:
2. Preheat oven to 350u0b0F. Cut out a piece of parchment paper to fit the bottom of a 9-inch springform pan. Lightly spray the bottom and sides with non-stick cooking spray.
3. In a large saucepan, melt butter and chocolate over low heat. Stir in Truvia(R) Baking Blend until smooth. Whisk in eggs and vanilla until well-blended. Stir in flour and baking cocoa until combined. Add in crushed peppermint candies and stir together.
4. Pour batter into prepared pan. Bake for 15-20 minutes or until a toothpick inserted in center comes out clean. Remove to a wire rack to cool.
5. While brownie base is cooling, prepare filling.
6. For the filling:
7. Beat together cream cheese and Truvia(R) Baking Blend until creamy.
8. Beat in peppermint extract. Gently fold in whipped topping.
9. Spread evenly over brownie base. Cover and refrigerate for at least 1 hour before serving.
10. Remove sides of pan and sprinkle with crushed peppermint candies right before serving. Store leftovers in the refrigerator.

brownie base, butter, chocolate, ubc, eggs, vanilla, allpurpose, chocolate, ubc, filling, cream cheese, ubc

Taken from tastykitchen.com/recipes/desserts/peppermint-cream-brownie-pie/ (may not work)