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Preheat oven to 350 degrees and grease an 9x9 baking pan with butter or shortening. Set aside.
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Melt the butter using a microwave or a small saucepan on low heat.
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Pour the melted butter into a mixing bowl and add in the sugar.
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Mix on low and add in the eggs one at a time, then add in the vanilla extract.
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Keep the mixer on low and add in the cocoa powder, mix thoroughly.
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Add in the flour ½ cup at a time, then add in the salt.
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Fold in the chocolate chips using a plastic spatula or a spoon.
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Add the brownie mix into the baking dish and reserve ½ cup of brownie mix. Set the reserved brownie mix to the side.
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Using a clean mixing bowl, cream together the cream cheese and sugar.
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Add in the egg yolk.
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Fold in the peppermint extract and green food coloring using a clean plastic spatula or a spoon.
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Spoon the mint cheesecake on top of the brownie mix and spread around. Add the ½ cup reserved brownie mix on top of the cheesecake and using a knife swirl the mixture.
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Add on some extra Andes Chocolate Mint Baking Chips and chocolate chips on top.
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Bake for 30-35 minutes or until a toothpick comes out clean.
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Allow the brownie to cool, then slice.