Panda Bar Brownies

The brownie base is a slightly modified version of "Fudge Brownies" that can be found in one of the Better Homes and Gardens New Cook Book. The peppermint chocolate layer is based on a recipe that my mom has.

Brownies:

• 1/2 cup butter (if using unsalted, make sure to add salt to the recipe)
• 2 oz unsweetened chocolate
• 2 eggs
• 1 cup sugarr
• 1 tsp vanilla
• 3/4 all-purpose or white whole wheat flour

Peppermint Layer:

3 ounce Neufchatel Cheese (low fat cream cheese), softened
• 1 tbs butter
• 2 Cup powdered sugar
• 3 tbs milk
• 1/2 tsp peppermint extract
• 1/2 tsp vanilla

Chocolate Layer:

• 3 oz chocolate chips
• 6 tbs butter

Preheat oven to 350 degrees.

Spray a 8" square pan with pam. Melt the butter and chocolate over low heat. Remove from heat and stir in eggs, sugar, and vanilla. Beat lightly till just combined. Stir in flour.

Spread batter in pan and bake for around 30 minutes.

Cool completely.

While waiting for brownies to cool, combine cream cheese, butter, powdered sugar, milk, peppermint, and vanilla and beat until smooth (this is nice to do in a food processor).

Pour cream cheese layer on top of brownies and chill in refrigerator for 15 minutes.

Melt chocolate and butter together on medium power in the microwave stirring every 30 seconds. Make sure not to overheat the chocolate. Stir until chocolate and butter are smooth. Pour over cream cheese layer on brownies and smooth to cover surface. Ideally, chill brownies in refrigerator an hour before cutting and serving.

This dessert keeps very well for a couple of days in the refrigerator.