Mint Chocolate Chip Cheesecake Brownies
Ingredients
Brownie Batter
-
½
cup
unsalted butter
-
8
ounces
semi-sweet chocolate, coarsely chopped
-
1¼
cups
granulated sugar
-
3
large
eggs
-
1
teaspoon
pure vanilla extract
-
¾
cup
all-purpose flour
-
¼
teaspoon
salt
Mint Cheesecake Batter
-
8
ounces
full-fat brick cream cheese, softened
-
¼
cup
granulated sugar
-
1
large
egg yolk
-
¼
teaspoon
peppermint extract
-
2
drops
liquid or gel green food coloring
-
⅔
cup
mini chocolate chips
Instructions
- Preheat the oven to 350°F (177°C) and line an 11×7-inch baking pan with parchment paper.
- Melt the butter and semi-sweet chocolate together, then let cool.
- Whisk sugar into the cooled chocolate mixture, then add eggs one at a time, whisking after each addition.
- Stir in vanilla, then fold in flour and salt. Pour into the prepared pan, reserving about ¼ cup of batter.
- In a separate bowl, beat cream cheese until smooth, then mix in sugar, egg yolk, peppermint extract, and food coloring.
- Fold in mini chocolate chips, then dollop this mixture over the brownie batter.
- Spoon the reserved brownie batter on top and create a swirl pattern with a knife.
- Bake for 30-35 minutes until a toothpick comes out mostly clean. Cool completely before slicing.
Nutrition Facts (estimated)
Servings
20 brownies
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
4g
Sodium
150mg
Cholesterol
50mg
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