Yum, today’s St. Patrick’s Day experiment is perfect for a middle of the week treat!
Yesterday was in the 80’s (which is super warm for the beginning of March in the Midwest!!) and this pie was the perfect balance of light mint and rich chocolate that made for a refreshing finish to the day!
Swapping out full-fat cream cheese and whipped topping for reduced-fat and fat free and reducing the amount of sugar lightened the dessert significantly. So, go ahead and try it out. 🙂
|Light, Minty Cheese Cake + Dense, Rich Brownie = Perfect.|
- For Brownie
- 6 tbsp butter
- 2 ounces semi-sweet chocolate
- 1/2 C sugar
- 2 eggs, lightly beaten
- 1 tsp vanilla extract
- 1/2 C all-purpose flour
- For Filling
- 1 – 8oz pkg 1/3 less fat cream cheese
- 1/2 C sugar
- 1/2 tsp peppermint extract
- Green food coloring
- 1 – 8 oz. fat-free frozen whipped topping, thawed
- Mint and dark chocolate chips, optional (I used Nestle Toll House Mint and Dark Chocolate Morsels.)
- Preheat oven to 350.
- In a large saucepan, melt butter and chocolate over low heat. Stir in sugar until smooth.
- Mix in eggs and vanilla until well-blended. Stir in flour until combined.
- Pour into a greased 9-inch spring form pan. Bake for 18-20 or until a toothpick inserted in center comes out clean.
- Cool on wire rack.
- While brownie base is cooling, prepare filling. Beat together cream cheese and sugar until smooth.
- Beat in extract and food coloring. Fold in whipped topping.
- Spread evenly over brownie. Sprinkle with chips. Cover and refrigerate for at least one hour before serving.
- Remove sides of pan right before serving.