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FILLING
1 (8-ounce) package cream cheese, softened
1/4 cup sugar
1 egg
1 teaspoon peppermint extract
4 drops green food coloring
BROWNIES
1 cup margarine or butter
4 ounces unsweetened baking chocolate, cut into pieces
2 cups sugar
2 teaspoons vanilla extract
4 eggs
1 cup all-purpose flour
FROSTING
2 tablespoons margarine or butter
2 tablespoons corn syrup
2 tablespoons water
2 ounces unsweetened baking chocolate, cut into pieces
1 teaspoon vanilla extract
1 cup powdered sugar
1. Heat oven to 350°F. Grease and flour 13x9-inch pan. In small bowl, combine cream cheese and 1/4 cup sugar; beat until smooth. Add 1 egg, mint extract and food color; mix well. Set aside.
2. In large saucepan, melt 1 cup margarine and 4 oz. chocolate over very low heat, stirring constantly. Remove from heat; cool 15 minutes or until slightly cooled.
3. Stir 2 cups sugar and 2 teaspoons vanilla into chocolate mixture. Add 4 eggs one at a time, beating well after each addition. Stir in flour; mix well. Spread in greased and floured pan. Carefully spoon filling over brownie mixture. Lightly swirl filling into brownie mixture.
4. Bake at 350°F. for 45 to 50 minutes or until set. Cool 1 hour or until completely cooled.
5. In medium saucepan, combine 2 tablespoons margarine, corn syrup and water; bring to a rolling boil. Remove from heat. Add 2 oz. chocolate; stir until melted. Stir in 1 teaspoon vanilla and powdered sugar; beat until smooth. Frost cooled brownies. Cut into bars. Store in refrigerator.
See Cook's Note: Tips for Making Bar Cookies
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