PEPPERMINT BONBON BROWNIES

Steps:

• Heat oven to 350°F. Grease bottom of rectangular pan, 13x9x2 inches, with shortening or cooking spray. In 1-quart saucepan, melt 4 ounces chocolate and 1 cup butter over low heat, stirring frequently, until smooth; remove from heat. Cool 5 minutes.
• Meanwhile, in medium bowl, beat all Peppermint Cream Cheese Filling ingredients except chocolate chips with spoon until smooth. Stir in chocolate chips; set aside.
• In large bowl, beat chocolate-butter mixture, 2 cups granulated sugar, the vanilla and eggs with electric mixer on medium speed 1 minute, scraping bowl occasionally. Beat in flour and salt on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 1 minute.
• Spread half of batter (about 2 1/2 cups) in pan. Spread filling over batter. Carefully spread remaining batter over filling. Gently swirl through batters with knife for marbled design.
• Bake 45 to 50 minutes or until toothpick inserted in center comes out almost clean. Cool completely, about 1 hour.
• Meanwhile, in 1-quart saucepan, heat 2 tablespoons butter, the corn syrup and water to boiling; remove from heat. Add 2 ounces chocolate, stirring until melted. Stir in powdered sugar until spreadable. Spread brownies with frosting. Cut into 8 rows by 6 rows. Store covered in refrigerator.