Strawberry Cream
Chocolate Mint Marshmallow Brownies
½ cup butter
2 oz unsweetened chocolate
2 eggs
1 cup sugar
1 tsp vanilla
¾ cup all-purpose flour
½ cup chopped nuts
6 large Paddy’s Mint marshmallows
2 T butter
1 (3 ounce) package cream
cheese, softened
8 oz Ghiradelli bittersweet chocolate chips
½ cup whipping cream, whipped
1. Prepare brownie crust: In a medium saucepan, melt butter & chocolate over low heat. Remove from heat. Stir in eggs, sugar, and vanilla & beat lightly until just combined. Stir in flour and nuts. Spread batter in in a greased 9 inch round cake pan. Bake in a 350 oven for 30 minutes. Cool on wire rack.
2. In a medium saucepan, melt mint marshmallows & butter. Add half of the chocolate chips and stir until melted.
3. In a medium bowl, beat the cream cheese with an electric mixer until smooth. Blend in marshmallow mixture.
4. Fold in the whipped cream and spread over the cooled crust. Melt remaining chocolate chips and drizzle over the top. Loosely cover, place into the refrigerator and chill for several hours before serving.