Day 21: Mint Cheesecake Brownies

Brownies are probably one of the best desserts ever. I knew after the oreo truffle brownies I made earlier that I wanted another, but I also wanted to make something cheesecake so I settled on these mint cheesecake brownies. Another type of brownie, a cheesecake and my 2nd mint item! Total winner. These brownies are also fun looking with the green swirls and not to mention, super fudgy! A few notes: the brownies are mixed by hand and the cheesecake layer is mixed with a mixer.  Also, the peppermint extract goes a long way. Maybe taste your mixture to see if it’s minty enough and if not, add just a bit more.

Recipe:mint brownie
Ingredients:
For the brownies:
– 1/2 cup salted butter
– 8 ounces semi-sweet baking chocolate
– 1 1/4 cups sugar
– 3 eggs
– 1 tsp vanilla
– 3/4 cup flour
– 1/4 tsp salt

For the cheesecake layer:
– 8 ounces (one box) softened cream cheese
– 1/4 cup sugar
– 1 egg yolk
– 1/4 tsp peppermint extract
– 2 drops green food coloring
– chocolate chips

Directions:
1. Heat oven to 350.
2. Set your cream cheese out to soften as you begin making the brownies first.
3. Melt butter and semi-sweet chocolate in a medium saucepan on medium heat. Stir this constantly for about 6 minutes. Then remove from heat and put in refrigerator for 15 minutes or until it reaches room temperature.
4. Stir sugar into the cooled chocolate mixture until it’s combined.
5. Whisk in eggs one at a time. Then whisk in vanilla.
6. Fold in flour and salt. Keeping 1/4 cup of batter off to the side, pour batter into greased 11×7 or 13×9  pan.
7. Now, with a mixer beat until smooth the softened cream cheese, 1/4 cup sugar, egg yolk, 1/4 tsp peppermint extract and 2 drops of food coloring. It will take about 1 minute of beating.
8. Stir in chocolate chips.
9. With a spoon, place spoonfuls of the cream cheese mixture on top of the brownie batter in the pan.
10. Use the 1/4 cup of brownie batter to cover this. (You’ll have a lot of cream cheese so your spoonfuls will almost cover the entire brownie).
11. With a knife, simply glide your knife through the layers. It will create a swirl pattern. (I probably overglided and it almost combined the two layers, so less gliding=more distinct layers and more gliding=more combined! Doesn’t change the way it tastes!)
12. You can then add mini chocolate chips on top too if you’d like.
13. Bake brownies for 30 minutes.

*Be sure they cool all the way before cutting. I found mine were a little tricky to get out in whole pieces so I went ahead and stuck mine in the fridge and then cut.

mint cheesecake brownies

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