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Marbled Mint Brownies

Guest Author - Sandy Moyer

Marbled Mint Brownies

Here's a St.Patrick´s Day treat for chocolate lovers.
    mint cream filling
  • 3 oz. cream cheese, softened
  • 1/4 cup sugar
  • 1 egg
  • 1/2 tsp. vanilla
  • 2/3 cup white chocolate chips
  • 1/4 tsp. peppermint extact
  • few drops green food coloring

    brownie batter

  • 2/3 cup flour
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 2 T. margarine
  • 1/2 cup sugar
  • 2 T. water
  • 1 cup mint chocolate chips
  • 2 eggs
  • 1 tsp. vanilla

To prepare the mint cream filling -
In small mixing bowl, or in a food processor, beat the cream cheese and sugar together. Add the egg and vanilla and beat until smooth. Melt the chocolate chips in a microwave oven (Place the chips in a microwave safe cup or small bowl. Cook on high for about 1 to 1-1/2 minutes. After the first 30 seconds, stop to check and stir every 15 seconds. Stop cooking as soon as any partially melted chips can be stirred in.) Add the the melted white chocolate to the cream cheese mixture and mix until well-blended. Stir in the mint extract and green food coloring until well blended. Set aside and prepare the batter.

To prepare the brownie batter -
Spray an 8" square baking pan with non-stick cooking spray; set aside. Combine the flour, baking soda and salt in a small bowl; stir and set aside. In a saucepan, combine the margarine, sugar and water. Cook on medium, stirring constantly, just until the mixture comes to a boil. Remove from heat. Add the chocolate chips and stir until the chocolate chips are melted; set aside. In a mixing bowl, beat the eggs lightly. Stir in the vanilla, then add the melted chocolate mixture and stir until well blended. Add the flour mixture gradually, mixing well after each addition. Spoon about two-thirds of the batter into the prepared pan, spreading it evenly over the bottom of the pan. Spoon the mint marble filling over top. Very gently spread it over the batter but do not it stir it in. Drop the remaining chocolate batter, by spoonfuls, on to the mint filling. Using a thin spatula or a table knife, gently swirl the batter and the filling together for a marble effect. Do not over mix. Bake in a preheated oven at oven at 350° for 35 to 40 minutes or until the center is well set... a few moist crumbs will cling to a toothpick inserted in the center, but no wet batter. Place on a wire rack to cool completely in the pan. Cut into 16 squares.


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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth D´Angelo for details.

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