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Mint Cheesecake Brownies
Mint Cheesecake Brownies
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Servings: 9 large brownies
Author: Chelsea @ Gal on a Mission
  • 1 cup 1 stick unsalted butter, melted
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup cocoa powder unsweetened
  • 1 and ½ cups all-purpose flour
  • ¼ teaspoon salt
  • ½ cup [chocolate chips|http://www.amazon.com/gp/product/B009V3O3AA/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B009V3O3AA&linkCode=as2&tag=savcoudea-20] + extra for garnish
  • ½ cup [Andes Chocolate Mint Baking Chips|http://www.amazon.com/gp/product/B0065MVDF8/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0065MVDF8&linkCode=as2&tag=savcoudea-20] + Extra for garnish
Mint Cheesecake
  • 1 - 8 ounce package cream cheese softened
  • ¼ cup white
  • 1 egg yolk
  • ¼ teaspoon [peppermint extract|http://www.amazon.com/gp/product/B000B6KRJW/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000B6KRJW&linkCode=as2&tag=savcoudea-20]
  • 3-4 drops green food coloring
  1. Preheat oven to 350 degrees and grease an 9x9 baking pan with butter or shortening. Set aside.
  2. Melt the butter using a microwave or a small saucepan on low heat.
  3. Pour the melted butter into a mixing bowl and add in the sugar.
  4. Mix on low and add in the eggs one at a time, then add in the vanilla extract.
  5. Keep the mixer on low and add in the cocoa powder, mix thoroughly.
  6. Add in the flour ½ cup at a time, then add in the salt.
  7. Fold in the chocolate chips using a plastic spatula or a spoon.
  8. Add the brownie mix into the baking dish and reserve ½ cup of brownie mix. Set the reserved brownie mix to the side.
  9. Using a clean mixing bowl, cream together the cream cheese and sugar.
  10. Add in the egg yolk.
  11. Fold in the peppermint extract and green food coloring using a clean plastic spatula or a spoon.
  12. 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.
  13. Add on some extra Andes Chocolate Mint Baking Chips and chocolate chips on top.
  14. Bake for 30-35 minutes or until a toothpick comes out clean.
  15. Allow the brownie to cool, then slice.
Recipe Notes

Stores in the refrigerator for up to one week.