Mint Chocolate Chip Cheesecake Brownies Recipe

Mint Chocolate Chip Cheesecake Brownies Recipe

How To Make Mint Chocolate Chip Cheesecake Brownies

Looking for sour and minty flavors in one? These cheesecake brownies are fudgy and will easily melt in your mouth with a flavorful mint cheesecake layer.

Preparation: 30 minutes
Cooking: 35 minutes
Cool Time: 1 hour 25 minutes
Total: 2 hours 30 minutes

Serves:

Ingredients

For the Fudge Brownies:

  • ½cupsalted butter,(1 stick or 115 grams)
  • 8ozsemi-sweet chocolate,coarsely chopped
  • cupsgranulated sugar,(250 grams)
  • 3large eggs
  • 1tsppure vanilla extract
  • ¾cupall-purpose flour,(95 grams) spoon & leveled
  • ¼tspsalt

For the Mint Cheesecake Layer:

  • 8ozcream cheese,(224 grams) softened to room temperature
  • ¼cupgranulated sugar,(50 grams)
  • 1egg yolk
  • ¼tsppeppermint extract
  • liquid green food coloring,or gel, 2 drops
  • cupmini chocolate chips,(120 grams)

Instructions

  1. Adjust the oven rack to the lower third position and preheat the oven to 350 degrees F (177 degrees C).

  2. Line the bottom and sides of an 11×7-inch baking pan with aluminum foil, leaving an overhang on all sides. Set aside.

  3. Set out 8 ounces of cream cheese for the cheesecake layer and allow it to soften as you prepare the brownies.

  4. Melt butter and semi-sweet chocolate in a medium saucepan on medium heat, stirring constantly for about 6 minutes.

  5. Remove from heat and let cool to room temperature for about 15 minutes. You may also stick the chocolate/butter mixture into the refrigerator to cool to room temperature quicker.

To Make Cheesecake Swirl:

  1. With a hand-held mixer on medium speed, beat the softened cream cheese, sugar, egg yolk, peppermint extract, and food coloring in a medium bowl until completely smooth for about 1 minute.

  2. Manually stir in the mini chocolate chips. Dollop spoonfuls of the cream cheese mixture on top of the prepared brownie batter.

  3. Cover with the last ¼ cup of brownie batter. Glide a knife through the layers, creating a swirl pattern. Add more mini chocolate chips on top, if desired.

  4. Bake brownies for 30 to 35 minutes or until a toothpick comes out almost clean. Check them at the 30-minute mark to be sure.

  5. Allow brownies to cool completely before cutting into squares. Brownies stay fresh stored in the refrigerator for 1 week.

Nutrition

  • Calories: 260.00kcal
  • Fat: 14.57g
  • Saturated Fat: 8.50g
  • Trans Fat: 0.20g
  • Monounsaturated Fat: 3.66g
  • Polyunsaturated Fat: 0.64g
  • Carbohydrates: 31.50g
  • Fiber: 1.00g
  • Sugar: 26.26g
  • Protein: 3.09g
  • Cholesterol: 61.00mg
  • Sodium: 124.51mg
  • Calcium: 30.74mg
  • Potassium: 75.16mg
  • Iron: 0.87mg
  • Vitamin A: 94.90µg
  • Vitamin C: 0.05mg
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