It has been far too hot lately, to do a much baking. Plus, I'm in the middle of moving, and I'm busy packing, packing, packing! That's why I haven't been posting any new recipes. So for the time being, if I post anything at all, there won't be any photos along with them until I can get back into the kitchen and get baking again. (I am so looking forward to fall!)
These bars come from the Pillsbury Best Cookies cookbook. They are oh so good!
1 (8 oz) pkg cream cheese, softened
1/4 cup sugar
1 tsp mint extract (I don't see why you wouldn't be able to use peppermint extract, if you desire)
4 drops green food color
1 cup butter
4 oz unsweetened chocolate, coarsely chpd
2 cups sugar
2 tsp vanilla
1 cup flour
2 tbsp butter
2 tbsp corn syrup
2 tbsp water
2 oz unsweetened chocolate
1 tsp vanilla
1 cup pwd sugar
Heat oven to 350 degrees. Grease and flour a 9 x 13" pan. In a small bowl, combine cream cheese and 1/4 cup sugar; beat until smooth. Add 1 egg, mint extract, and food color; mix well and set aside.
In a large saucepan, melt 1 cup butter and 4 oz chocolate over very low heat, stirring constantly. remove from heat; cool 15 minutes or until slightly cooled. Stir in 2 cups sugar and 2 tsp vanilla. Add 4 eggs, one at a time, beating well after each addition. Stir in flour ; mix well. Spread in prepared pan. Carefully spoon filling over brownie mixture. Lightly swirl filling into brownie mixture.
Bake 350 degrees for 45-50 minutes or until set. Let cool completely.
In a medium saucepan, combine 2 tbsp butter, corn syrup and water; bring to a rolling boil. Remove from heat. Add 2 oz chocolate; stir until melted. Stir in 1 tsp vanilla and pwd sugar; beat until smooth. Frost cooled brownies. Cut into bars. Store in the refrigerator.