Mint Brownies II

Happy St. Patrick's Day!  I've made similar mint brownies in the past, but wanted to try these, as the base used melted chocolate instead of just cocoa powder, and I thought they might be chewier.  There is also cream cheese in the filling, unlike the other ones. And a bit less butter in this recipe.  I love the old recipe, though!  These are really good, too.

Mint Brownies 
adapted from Cooking Classy

Brownie:
6 oz bittersweet chocolate chips - 50 or 60% cocoa (or chopped bittersweet chocolate)*
1/2 cup unsalted butter, diced into tablespoons, plus more for baking dish
1 1/4 cups granulated sugar
1/2 tsp salt
3 large eggs
1/2 tsp vanilla extract
2 Tbsp cocoa powder
2/3 cup all-purpose flour

Mint Cream Filling:
1/2 cup salted butter, softened slightly
3 oz cream cheese, softened
1 1/2 tsp mint extract
5 drops green food coloring, or more/less as desired (optional)
2 1/2 cups powdered sugar

Chocolate Topping:
9 oz semi-sweet chocolate chips
6 Tbsp salted butter, diced into tablespoons

1.  For the brownie: Preheat oven to 350 degrees. Line a 13 by 9-inch baking dish with 2 sheets of aluminum foil (one going each direction) and leaving a two-inch overhang on all sides. Brush foil with melted butter (about 1/2 - 3/4 Tbsp), set aside. (I always skip the foil and just grease the pan.)

2.  Add bittersweet chocolate chips and butter to a microwave safe bowl. Heat mixture on HIGH power in 15 second intervals, stirring well after each interval until melted and smooth. (Or just melt this in a large saucepan on the stove, remove from heat, and continue the recipe in the same pan.) Pour mixture into a large mixing bowl and using a rubber spatula (for entire mixing process), mix in granulated sugar and salt. Blend in eggs one a time, mixing just until combined after each addition and adding in vanilla with last egg. Sprinkle cocoa powder into an even layer over batter and fold in just until combined. Add half of the flour and fold several times then add remaining flour and fold just until combined (batter will be thick). Pour and spread mixture into an even layer in prepared baking dish. Bake in preheated oven 20 - 23 minutes until toothpick inserted into center comes out with a few moist crumbs attached. Cool completely on a wire rack.

3.  Mint Cream Filling: In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter and cream cheese until smooth and fluffy. Blend in mint extract and green food coloring if desired, then with mixer set on low speed slowly add in powdered sugar, and mix until smooth and fluffy. Spread mixture over cooled brownies into an even layer. Transfer to refrigerator and chill 30 minutes.

4.  For the Chocolate Topping: To a microwave safe bowl, add semi-sweet chocolate chips and butter and heat mixture on HIGH power in 15 second intervals, stirring well after each interval until melted and smooth. Let cool a few minutes.  (Or just melt in a small saucepan on the stove.)  Remove brownies from refrigerator and spread chocolate topping into an even layer over brownies. Return to refrigerator and chill 30 minutes longer, or until chocolate has set. Cut into squares and store in an airtight container.  

*I used almost 2 whole 50% cocao Ritter Sport bars, chopped.  Measured 6 oz. on the scale.

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