6 Tbls butter (no substitute)
2 squares (1 oz each) unsweetened chocolate
1 cup sugar
2 eggs-beaten
1/2 tsp vanilla
1/2 cup flour
Filling:
1 pkg (8oz) cream cheese
3/4 cup sugar
1/2 tsp peppermint extract
green food coloring (opt)
1 carton (8oz) cool whip-thawed
1/4 cup semisweet chocolate chips-melted
additional whipped topping and choc. chips (opt)
In sauce pan, melt butter and chocolate. Stir in sugar until well blended. Add eggs and vanilla; mix well. Stir in flour until well blended. Pour into a greased 9 inch springform pan. Bake at 350 degrees for 18-20 min. or till toothpick near the center comes out clean. Cool on wire rack. In a mixing bowl, beat cream cheese and sugar until smooth. Add extract and food coloring if desired; mix well. Fold in whipped topping. Spread evenly over brownie layer. Cover and refridgerate for at least 1 hour. Remove sides of pan just before serving. Melt chocolate chips; drizzle over the top. Garnish with whipped topping and chocolate chips if desired.
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