Mint Brownie Pie

6 tablespoons butter
2 ounces unsweetened chocolate
1 cup sugar
2 eggs, lightly beaten
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour

Filling

1 package (8 ounces) cream cheese, softened
3/4 cup sugar
1/2 teaspoon peppermint extract
Green food coloring, optional
1 carton (8 ounces) frozen whipped topping, thawed
1/4 cup semisweet chocolate chips, melted
Additional whipped topping and chocolate chips, optional

In a large saucepan, melt butter and chocolate. Stir in sugar until smooth. Add eggs and vanilla. Stir in flour until well blended.

Pour into a greased 9-inch springform pan. Bake at 350 degrees for 18–20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

In a large bowl, beat cream cheese and sugar until smooth. Beat in extract and food coloring if desired. Fold in whipped topping. Spread evenly over brownie layer. Cover and refrigerate for at least 1 hour.

Remove sides of pan just before serving. Melt chocolate chips; drizzle over the top. Garnish with whipped topping and additional chocolate chips if desired.

Yield: 8 servings