Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- Brownies:
- 1/2 cup butter
- 2 1-oz squares unsweetened baking chocolate
- 1 cup sugar
- 3/4 cup all-purpose flour
- 2 eggs
- Filling:
- 2 cups powdered sugar
- 3 tablespoons butter, softened
- 1 3-oz package cream cheese, softened
- 1/2 teaspoon peppermint extract
- 5 drops green food coloring
- 2 drops yellow food coloring
- Drizzling:
- 1 1-oz square unsweetened baking chocolate, melted
- =
Directions
Preheat oven to 350°F (175°C). In a saucepan, melt butter and 2 squares chocolate over medium heat. Stir constantly for 4-5 minutes or until smooth. Add and stir in the rest of brownie ingredients. Mix well. Spred mixture in a greased 9-inch square baking pan. Bak for 250-30 minutes or until brown is pulling away from the sides of the pan. Cool. In mixer bowl, mix all filling ingredients except the cholocate. Beat at medium speed until mixture has creamy consistency. Spred over cooled brownie. Drizzle with melted chocolate. Cut into bars and store in fridge. Makes 25 brownies.