This is my entry for Get Your Chef On Cooking Challenge (GYCO). It is sponsored by blogs Four Marrs one Venus and White lights on Wednesday . This Challenge was to use the secret ingredient of CHOCOLATE. I think everyone probably has a favorite chocolate recipe. My favorite is chocolate and mint. I think they go together just as well as chocolate and peanut butter.
This dessert has a brownie bottom and a light and airy minty topping. The topping has cream cheese, sugar and cool whip with mint extract for the flavoring. Oh it is heavenly. This is especially good on a warm summer night as the dessert is kept in the fridge until ready to serve and it is cold and the mint makes a cool sensation in your mouth as you eat it.
I usually make it in a 9 inch spring form pan but today I choose to make it in several 4 inch spring form pans. So everyone got their own little Brownie Mint Cake. I chose to make my topping a light pink but you could also choose Green or any color food coloring that tickles your fancy.
The brownie recipe is a family recipe given to me by my husband's Aunt Evelyn. These are the best brownies I have ever eaten. Aunt Evelyn makes these brownies in a sheet pan. We can devour a whole sheet pan of these brownies in a day..........yummy!
Make sure to stop by Four Marrs One Venus and White Lights on Wednesday to check out the other chocolate entries.
Mint Brownie Cake
1/4 Cup butter
1/2 Cup sugar
1 teaspoon vanilla
8 oz Hershey's Chocolate syrup
1/2 Cup flour
8 ounce cream cheese softened
1/2 teaspoon peppermint extract
8 ounce carton cool whip, thawed
3/4 Cup sugar
pink food coloring
semi sweet chips for garnishing
additional whipped topping for garnishing
Cream butter and sugar. Add eggs and blend well. Add flour stir and then add syrup and vanilla, mix well. Pour into a greased 9 inch spring form pan and Bake at 350 degrees for 18-20 minutes. (I used 4 inch spring form pans. You would get 3-4 pans depending on how thick you make the brownie bottom, bake these for 15-20 minutes) Cool on a wire rack.
In a mixing bowl beat cream cheese and sugar until smooth. Add extract and food coloring, mix well. Fold in whipped topping. Spread over brownie layer. Cover and refrigerate for at least one hour before serving. Garnish with additional whipped topping and mini chocolate chips if desired.