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1
Preheat oven to 350 degrees F.
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2
Brownies:
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3
Melt the chocolate and butter together over low heat, stirring frequently.
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4
Remove from heat to cool slightly.
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5
In the bowl of a stand mixer, combine chocolate-butter mixture with sugar, vanilla, and eggs on medium speed for 1 minute, scraping down the sides of the bowl frequently.
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6
Mix in flour and salt and beat for 30 seconds.
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7
Scrape bowl and beat for 1 minute.
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8
Stir in chocolate chips.
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9
Beat the cream cheese until smooth with electric mixer.
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10
Scrape sides of bowl and beat in sugar, eggs, and creme de menthe until smooth and fully blended.
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11
Add 2 drops food coloring to heighten filling color.
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12
Spread half of brownie mixture in a greased 13 by 9 by 2-inch pan.
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13
Pour mint filling on top of brownie batter and spread to edge.
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14
Carefully spread the other half of the brownie mixture on top of the mint filling.
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15
Bake for 40 to 45 minutes until sides pull away from pan and a toothpick inserted in the center comes out clean.
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16
Cool in pan.
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17
Beat butter until smooth with electric mixer.
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18
Add sugar and melted chocolate to butter and beat.
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19
Slowly add mint extract and enough milk, 1 tablespoon at a time, to make desired consistency.
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20
Spread frosting on top of cooled chocolate mint brownies.
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21
Sprinkle the crushed candy canes on top of frosting.
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22
Cut the bars into 8 rows by 6 rows and serve.
