Mint Chocolate Cheesecake Brownies

Rich, fudgy, chocolate brownies swirled with tangy, refreshing mint cheesecake!
Course Dessert
Servings 16 -24
Author 2Teaspoons adapted from Sally's Baking Addiction



  • 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


  • 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


  • Additional mint chocolate chips to sprinkle on top


  1. 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.
  2. Once chocolate is cooled, preheat oven to 350 degrees. Grease or line a 9x9 baking dish with foil or parchment paper.
  3. 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.
  4. 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.
  5. 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.
  6. 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.