Corrie and I made these for a potluck. I’d have to rate them 10 stars out of 10! Pretty much irresistible.
Fudgy Mint Squares
8 T. butter
3 squares (1 ounce each) unsweetened chocolate, chopped or 1/2 cup cocoa powder
1 1/2 cups sugar
2 tsp. vanilla extract
1 cup flour
1 package (8 ounces) cream cheese, softened
2 T. butter, softened
1 T. cornstarch
1 tsp. peppermint extract
4 drops green food coloring, optional
1 cup semisweet chocolate chips
1/2 cup whipping cream or milk
In a microwave-safe bowl, melt butter and unsweetened chocolate; cool slightly. In a mixing bowl, beat eggs, sugar, and vanilla. Add the chocolate mixture; mix until blended. Gradually beat in the flour. Spread into a greased 9×13-inch pan. Bake at 350 degrees for 15-20 minutes or until top is set.
In a mixing bowl, beat cream cheese and butter. Add cornstarch; beat until smooth. Gradually beat in milk and egg. Add extract and food coloring (if desired). Pour over crust. Bake for 15-20 minutes or until center is almost set. Cool on a wire rack.
In a heavy saucepan, combine chocolate chips and cream. Cook and stir over medium heat until chips are melted. Cool for 30 minutes or until lukewarm, stirring occasionally. Pour over cream cheese layer. Chill for 2 hours or until set before cutting. Yield: about 4 dozen