Anyone who knows me can tell you that chocolate and mint is by far my favorite taste combination. The two belong together like peanut butter and jelly, except more. I found this recipe at Sally’s Baking Addiction but made a few alterations to make things easier and tastier. Hope you enjoy these as much as we did!What You Need
Fudge Brownies- 1/2 cup salted butter
- 8 oz semi-sweet chocolate chips
- 3 eggs
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/4 tsp salt
Mint Cheesecake Swirl
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/4 tsp peppermint extract*
- 2 drops green food coloring
- 2/3 cup mini chocolate chips
How You Make It
1. Preheat the oven to 350*F. Adjust the oven rack to the lower third position.
2. Spray the bottom and sides of an 11 x 7in baking pan with nonstick spray.
Brownie layer
3. In a medium bowl melt butter and chocolate chips in 30 second intervals stirring each time (about 5 minutes).
4. Remove and let cool to room temperature (about 15 minutes).
*You may also put the bowl into the refrigerator to cool quicker.
5. Add in the eggs one at a time, whisking until smooth after each addition. 6. Whisk in the vanilla.
7. With a wooden spoon gently fold in the flour and salt.
8. Pour batter into prepared pan, reserving 1/4 cup.
Cheesecake swirl
9. In a medium bowl, with a hand-held mixer beat cream cheese, sugar, egg yolk, food coloring and peppermint extract until completely smooth.
*Taste the mixture. If it needs more flavor, add 1 more drop of extract. 10. Fold in mini chocolate chips.
11. Drop spoonfuls of cream cheese mixture on top of the brownie batter.
12. Drop the last of brownie batter over the top.13. Glide a knife through the pan to create a swirling pattern.
*Make sure to get the cheesecake part into the corners.
14. Add more mini chocolate chips on top, if desired.
15. Bake for 30-35 minutes or until a toothpick comes out clean.
16. Allow brownies to cool completely before cutting.
Formatted PDF of Recipe
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