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.
Adjust the oven rack to the lower third position and preheat the oven to 350 degrees F (177 degrees C).
Line the bottom and sides of an 11×7-inch baking pan with aluminum foil, leaving an overhang on all sides. Set aside.
Set out 8 ounces of cream cheese for the cheesecake layer and allow it to soften as you prepare the brownies.
Melt butter and semi-sweet chocolate in a medium saucepan on medium heat, stirring constantly for about 6 minutes.
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:
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.
Manually stir in the mini chocolate chips. Dollop spoonfuls of the cream cheese mixture on top of the prepared brownie batter.
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.
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.
Allow brownies to cool completely before cutting into squares. Brownies stay fresh stored in the refrigerator for 1 week.
- 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
Have your own special recipe to share? Submit Your Recipe Today!