Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or line it with parchment paper, leaving an overhang on the sides for easy removal. This ensures your brownies won't stick.
- In a large bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.1 cup unsalted butter, melted, 2 cups granulated sugar, 4 large eggs, at room temperature, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to tough brownies.1 cup all-purpose flour, ½ cup unsweetened cocoa powder (natural or Dutch-processed), ½ teaspoon baking powder, ½ teaspoon salt
- Fold in the 1 cup of semi-sweet chocolate chips into the brownie batter.1 cup semi-sweet chocolate chips
- In a medium bowl, beat the softened cream cheese and ½ cup granulated sugar together until smooth and creamy. This is best done with an electric mixer, but can be achieved with a whisk.8 ounces cream cheese, softened, ½ cup granulated sugar
- Add the egg, peppermint extract, and green food coloring (if using) to the cream cheese mixture. Beat until just combined and smooth. If you prefer a more subtle mint flavor, start with ¾ teaspoon of peppermint extract and add more to your liking.1 large egg, at room temperature, 1 teaspoon peppermint extract (adjust to taste), 3–4 drops green food coloring (optional, for color)
- Pour about two-thirds of the brownie batter into the prepared baking pan and spread it evenly. Dollop spoonfuls of the mint cheesecake mixture over the brownie batter. Then, spoon the remaining brownie batter over the cheesecake dollops.
- Using a knife or a toothpick, gently swirl the cheesecake and brownie batters together. Don't over-swirl; you want distinct ribbons of both layers. If you're adding the mini chocolate chips to the cheesecake layer, you can gently press them into the top of the brownie batter before swirling.¼ cup mini semi-sweet chocolate chips (optional, for extra chocolatey swirls)
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (not wet batter). The edges should be set. Overbaking will result in dry brownies.
- Let the Mint Cheesecake Swirl Brownies cool completely in the pan on a wire rack before cutting. This is crucial for clean cuts and allowing the cheesecake to set properly.
- Once fully cooled, lift the brownies out of the pan using the parchment paper overhang. Cut into squares and serve.
Notes
Store in an airtight container in the refrigerator for up to 5 days. Can be frozen for up to 3 months.
