6 Tbls. butter, no substitutes
2 squares (1 oz. ea.) unsweetened chocolate
1 c. white sugar
2 eggs at room temperature, lightly beaten
1/2 t. vanilla
1/2 c. unbleached all-purpose white flour
1/4 c. semi-sweet chocolate chips
Cool Whip or TruWhip, optional
8 oz. pkg. low-fat cream cheese
3/4 c. white sugar
1 drop green food coloring
1/2 t. mint extract
8 oz. carton froze whipped topping (Cool Whip or TruWhip)
In saucepan, melt butter and chocolate. Add sugar until well blended. Add eggs and vanilla. Stir in flour. Pour into a greased 9" spring form pan. Bake at 350 degrees for 18-20 minutes. Cool.
FILLING: In mixing bowl, beat cream cheese and sugar. Add extract and coloring. Fold in Cool Whip.
Spread over brownie layer. Cover and refrigerate at least 6 hours.
When ready to serve, remove sides of spring form pan.
Melt chocolate chips and drizzle over top. Garnish with Cool Whip and chocolate chips, if desired.