Rich, fudgy, chocolate brownies swirled with tangy, refreshing mint cheesecake!
Course
Dessert
Servings16-24
Author2Teaspoons adapted from Sally's Baking Addiction
Ingredients
BROWNIES
8ouncessemi-sweet chocolate*
1stick butter**
1 ¼cupssugar
¾cupflour
3large eggs
1teaspoonvanilla extract
¼teaspoonof salt
MINT CHEESECAKE LAYER
8ouncescream cheesesoftened to room temperature
1egg yolk
¼cupsugar
½teaspoonpeppermint extract
2 to 4drops green food coloring
2/3cupmint chocolate chips
TOPPING
Additional mint chocolate chips to sprinkle on top
Instructions
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.
Once chocolate is cooled, preheat oven to 350 degrees. Grease or line a 9x9 baking dish with foil or parchment paper.
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.
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.
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.
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.