Mint Chocolate Chip Cheesecake Brownies

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Sally’s

Total Time

4 hours (includes cooling)

Prep Time

30 minutes

Cook Time

35 minutes

Rating

(2)

Ingredients

20 brownies

Brownie Batter
1/2 cup (8 Tbsp; 113g) unsalted butter
8 ounces (226g/two 4-ounce bars) semi-sweet chocolate, coarsely chopped*
1 and 1/4 cups (250g) granulated sugar
3 large eggs
1 teaspoon pure vanilla extract
3/4 cup (94g) all-purpose flour (spooned & leveled)
1/4 teaspoon salt
Mint Cheesecake Batter
8 ounces (226g) full-fat brick cream cheese, softened to room temperature
1/4 cup (50g) granulated sugar
1 large egg yolk
1/4 teaspoon peppermint extract*
2 drops liquid or gel green food coloring
2/3 cup (115g) mini chocolate chips

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Preparation

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Step 1

Adjust the oven rack to the lower-third position and preheat the oven to 350°F (177°C). Line the bottom and sides of an 11×7-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out of the pan. Set aside.

Step 2

Make the brownie batter first: Melt butter and semi-sweet chocolate together in a medium saucepan on medium heat, stirring constantly. Remove from heat and let cool to room temperature, about 15 minutes. You can place the melted chocolate/butter mixture into the refrigerator for a few minutes to speed this up, if desired. Don’t refrigerate too long, as the butter will start to re-solidify.

Step 3

Whisk sugar into cooled chocolate/butter mixture. Add in the eggs one at a time, whisking after each addition until combined. Whisk in the vanilla, and then gently fold in the flour and salt. Pour batter into prepared pan, reserving about 1/4 cup of batter (doesn’t have to be exact).

Step 4

Make the cheesecake batter: Using a handheld mixer or stand mixer fitted with a paddle attachment, beat the cream cheese on medium-high speed in a large bowl until smooth and creamy, about 1 minute. Beat in the sugar, egg yolk, peppermint extract, and 2 drops of food coloring until completely smooth, about 1 minute. Feel free to add more green food coloring, if desired. Fold in the mini chocolate chips.

Step 5

Dollop spoonfuls of the cream cheese mixture on top of the prepared brownie batter. Spoon remaining 1/4 cup of brownie batter on top. Glide a knife through the layers, creating a swirl pattern. Add more mini chocolate chips on top, if desired.

Step 6

Bake brownies for 30–35 minutes, or until a toothpick comes out mostly clean with just a few moist crumbs. I recommend tenting the brownies with aluminum foil after about 20 minutes to protect the top from over-browning. Remove from the oven and place the pan on a wire rack. Cool brownies completely.

Step 7

Lift the brownies out using the parchment paper overhang on the sides. Cut into squares.

Step 8

Cover leftover brownies and store at room temperature for up to 1 day or in the refrigerator for up to 1 week.

Chef’s notes

Freezing Instructions:

Freeze cut brownies in single layers between sheets of parchment paper in a freezer-friendly container for up to 3 months. Thaw overnight in the refrigerator.

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Chocolate:

For the best results, use two 4-ounce “baking chocolate” bars found in the baking aisle. I prefer Baker’s or Ghirardelli brands. You can use semi-sweet, bittersweet, or even milk chocolate. Do not use chocolate chips, as they contain stabilizers preventing them from melting into the proper consistency. You can, however, use chocolate chips as the add-in, as listed in the ingredients above. Just do not use them to replace the chocolate bars that you need to melt in step 2.

Peppermint Extract:

Taste the mint cheesecake mixture after you mix it—if it needs more peppermint flavor, add 1/4 teaspoon more peppermint extract.

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Mint Chocolate Chip Cheesecake Brownies

Ingredients

Preparation

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Chef’s notes

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