Peppermint Cheesecake Brownies Recipe 

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Flavorful Peppermint Cheesecake Brownies combine chocolate, cream cheese, and peppermint.


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FOR THE BROWNIES: – 4 ounces (113g) dark chocolate, roughly chopped* – 3/4 cup (170g) unsalted butter – 1 & 1/4 (250g) cups granulated sugar – 1/2 cup (100g) firmly packed light brown sugar – 3 large egg – 1 teaspoon vanilla extract – 1 cup (120g) all-purpose flour – 1/4 teaspoon salt FOR THE CHEESECAKE FILLING: – 8 ounces (237g) cream cheese, at room temperature – 1/4 cup (50g) granulated sugar – 1 tablespoon all-purpose flour – 1 large egg – 1/2 teaspoon peppermint extract – 2 to 3 teaspoons crushed candy canes, for garnish**

Peppermint Cheesecake Brownies Recipe

MAKE BROWNIES: Preheat oven to 350°F. Put parchment paper overhanging two inches on two sides of a 9-inch square baking pan. Lightly grease paper.

Step 1

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Put chocolate and butter in a microwave-safe bowl. Half-power microwave until butter melts and chocolate melts when swirled. Stir smooth. Allow to cool slightly.

Step 2

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Mix the cooled chocolate with sugar and brown sugar. After adding each egg, stir well. Mix in vanilla. Add flour and salt. Just blend. Put half the batter in the pan.

Step 3

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Making the cheesecake filling: Mix the cream cheese, sugar, flour, egg, and peppermint essence with an electric mixer on medium speed until smooth.

Step 4

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Pour over brownie batter in pan. Pour remaining brownie batter on top. Swirl or layer with a tiny knife. Crush candy canes and sprinkle on top.

Step 5

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Bake until a pick inserted into the center comes out with a few moist crumbs, 40–45 minutes.

Step 6

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Cool brownies on a wire rack. Scatter the remaining crushed candy canes over top.

Step 7

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When the brownies are cold, use the parchment paper to lift them from the pan onto a cutting board. Cut squares.

Step 8

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