Mint Chocolate Cheesecake Brownies
Rich, fudgy, chocolate brownies swirled with tangy, refreshing mint cheesecake!
Servings 16 -24
Ingredients
BROWNIES
- 8 ounces semi-sweet chocolate*
- 1 stick butter**
- 1 ¼ cups sugar
- ¾ cup flour
- 3 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon of salt
MINT CHEESECAKE LAYER
- 8 ounces cream cheese softened to room temperature
- 1 egg yolk
- ¼ cup sugar
- ½ teaspoon peppermint extract
- 2 to 4 drops green food coloring
- 2/3 cup mint chocolate chips
TOPPING
- Additional mint chocolate chips to sprinkle on top
Instructions
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Melt chocolate and butter in a large saucepan*** over low heat. Let cool completely, about 30-45 minutes on the counter or 15-20 minutes in the refrigerator.
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Once chocolate is cooled, preheat oven to 350 degrees. Grease or line a 9x9 baking dish with foil or parchment paper.
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Stir sugar into melted chocolate. Add one egg at a time, stirring until smooth between each egg. Stir in vanilla then gently fold in flour and salt.
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Using a stand mixer or a handheld mixer make mint cheesecake by creaming together cream cheese, sugar, egg yolk, peppermint extract, and food coloring until combined. Stir in by hand the 2/3 cup of mint chocolate chips.
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Pour ¾ of brownie batter into prepared baking dish. Spread dopples of the cheesecake mixture over brownie batter. Add remaining brownie batter and swirl brownie batter and cheesecake layer with a table knife. Sprinkle with extra mint chocolate chips.
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Bake until toothpick comes out clean, 45-60 minutes. Allow to cool completely. Enjoy and feel free to go a little crazy! Seriously :-)
Recipe Notes
*I used chips but semi-sweet bakers chocolate would also work well.
**I used salted butter. If using unsalted increase salt to ½ teaspoon
***if possible choose a saucepan capable of fitting all ingredients. If not, transfer chocolate-butter mixture to a large enough bowl after melting.