Fudgy Mint Chocolate Chip Cheesecake Swirl Brownies

Why You’ll Love This Recipe

• Decadent Flavor Combination: The pairing of rich chocolate brownies with a refreshing mint cheesecake swirl creates a dessert that's both indulgent and refreshing.
• Visually Appealing: The green mint swirl and chocolate chip topping make these brownies not only delicious but also a feast for the eyes.
• Versatile Occasion Fit: Whether it's a holiday celebration, a special gathering, or a simple family treat, these brownies are sure to impress.

Ingredients

For the Brownie Batter:

• ½ cup (113g) unsalted butter
• 8 ounces (226g) semi-sweet chocolate, coarsely chopped
• 1 and ¼ cups (250g) granulated sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• ¾ cup (94g) all-purpose flour
• ¼ teaspoon salt

For the Mint Cheesecake Swirl:

• 8 ounces (226g) full-fat cream cheese, softened to room temperature
• ¼ cup (50g) granulated sugar
• 1 large egg yolk
• ¼ teaspoon peppermint extract
• 2 drops green food coloring (optional, for a festive touch)
• ⅔ cup (115g) mini chocolate chips

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Brownie Batter:

   • Melt the butter and chopped semi-sweet chocolate together in a medium saucepan over medium heat, stirring constantly until smooth. Remove from heat and let cool to room temperature, about 15 minutes.
   • Whisk the granulated sugar into the cooled chocolate-butter mixture.
   • Add the eggs one at a time, whisking well after each addition.
   • Stir in the vanilla extract.
   • Gently fold in the all-purpose flour and salt until just combined.
   • Pour the batter into a prepared 11x7-inch baking pan, reserving about ¼ cup of the batter.

2. Prepare the Mint Cheesecake Swirl:

   • Using a handheld or stand mixer, beat the softened cream cheese until smooth and creamy.
   • Add the granulated sugar, egg yolk, peppermint extract, and green food coloring (if using). Beat until completely smooth.
   • Fold in the mini chocolate chips.

3. Assemble the Brownies:

   • Dollop spoonfuls of the mint cheesecake mixture over the brownie batter in the pan.
   • Spoon the reserved brownie batter over the cheesecake dollops.
   • Using a knife, gently swirl the two batters together to create a marbled effect.
   • Sprinkle additional mini chocolate chips on top if desired.

4. Bake:

   • Preheat the oven to 350°F (177°C).
   • Bake the brownies for 30–35 minutes, or until a toothpick inserted comes out mostly clean with a few moist crumbs.
   • If the top begins to over-brown, tent the pan with aluminum foil after about 20 minutes of baking.

5. Cool and Serve:

   • Remove from the oven and let the brownies cool completely in the pan on a wire rack.
   • Once cooled, lift the brownies out using the parchment paper overhang.
   • Cut into squares and serve.

Servings and Timing

• Servings: Yields approximately 20 brownies.
• Preparation Time: 15 minutes
• Cooking Time: 30–35 minutes
• Cooling Time: Approximately 1 hour
• Total Time: Approximately 2 hours (including cooling)

Variations

• Mint Extract Adjustment: For a more pronounced mint flavor, increase the peppermint extract to ½ teaspoon.
• Chocolate Chips: Feel free to use regular chocolate chips instead of mini chocolate chips if preferred.
• Coloring: Omitting the green food coloring will result in a classic white and brown swirl.

Storage/Reheating

• Storage: Store leftover brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
• Freezing: These brownies freeze well. Wrap them tightly in plastic wrap and place in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.

FAQs

How should I store leftover brownies?

Store leftover brownies in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate them for up to 1 week.

Can I use a different size baking pan?

Using a different size pan may affect the baking time and the thickness of the brownies. It's best to use an 11x7-inch pan as specified.

Can I make these brownies without the mint swirl?

Yes, you can make the brownies without the mint swirl by omitting the mint cheesecake layer and chocolate chips. They will still taste delicious as chocolate chip brownies.

How can I adjust the sweetness of the brownies?

If you'd like less sweetness, you can reduce the sugar slightly in the brownie batter, but this might affect the texture. Alternatively, you can skip the cheesecake swirl altogether.

Can I make these brownies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make them gluten-free.

Can I use white chocolate chips instead of mini chocolate chips?

Yes, you can swap mini chocolate chips with white chocolate chips for a different flavor. However, it may alter the appearance of the brownies.

How do I know when the brownies are done baking?

Insert a toothpick into the center of the brownies. If it comes out mostly clean with a few moist crumbs, the brownies are done.

Can I add more mint flavor?

If you prefer a stronger mint flavor, increase the peppermint extract to ½ teaspoon.

How should I cut the brownies?

Let the brownies cool completely before cutting to prevent them from falling apart. Use a sharp knife for clean cuts.

Can I make the cheesecake swirl in advance?

Yes, you can prepare the cheesecake mixture ahead of time and refrigerate it until ready to use.

Conclusion

These Fudgy Mint Chocolate Chip Cheesecake Swirl Brownies are the perfect blend of chocolate and mint with a creamy cheesecake twist. They’re easy to make, visually stunning, and irresistible in flavor. Whether for a special occasion or an everyday treat, these brownies will surely be a hit!

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Fudgy Mint Chocolate Chip Cheesecake Swirl Brownies

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These Fudgy Mint Chocolate Chip Cheesecake Swirl Brownies are a perfect blend of rich chocolate brownies and a creamy, mint-infused cheesecake swirl. Topped with mini chocolate chips, this dessert offers an indulgent treat with a festive twist. Ideal for holidays, gatherings, or any occasion, these brownies combine the best of chocolate and mint in one delightful bite.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 30–35 minutes
• Total Time: 2 hours (including cooling)
• Yield: 20 brownies
• Category: Dessert, Brownies
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

For the Brownie Batter:

• ½ cup (113g) unsalted butter
• 8 ounces (226g) semi-sweet chocolate, coarsely chopped
• 1 and ¼ cups (250g) granulated sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• ¾ cup (94g) all-purpose flour
• ¼ teaspoon salt

For the Mint Cheesecake Swirl:

• 8 ounces (226g) full-fat cream cheese, softened to room temperature
• ¼ cup (50g) granulated sugar
• 1 large egg yolk
• ¼ teaspoon peppermint extract
• 2 drops green food coloring (optional)
• ⅔ cup (115g) mini chocolate chips

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Instructions

• Prepare the Brownie Batter:

  • Melt butter and chopped semi-sweet chocolate together in a medium saucepan over medium heat, stirring constantly until smooth. Remove from heat and let cool to room temperature.
  • Whisk in granulated sugar, then add eggs one at a time, whisking well after each.
  • Stir in vanilla extract.
  • Gently fold in flour and salt until just combined.
  • Pour the batter into a prepared 11x7-inch baking pan, reserving about ¼ cup of the batter.

• Prepare the Mint Cheesecake Swirl:

  • Beat softened cream cheese until smooth.
  • Add granulated sugar, egg yolk, peppermint extract, and green food coloring (optional). Beat until smooth.
  • Fold in mini chocolate chips.

• Assemble the Brownies:

  • Dollop spoonfuls of mint cheesecake mixture over the brownie batter.
  • Spoon reserved brownie batter over the cheesecake dollops.
  • Swirl the two batters together with a knife.
  • Sprinkle additional mini chocolate chips on top.

• Bake:

  • Preheat oven to 350°F (177°C).
  • Bake for 30-35 minutes, or until a toothpick inserted comes out mostly clean with a few moist crumbs.
  • Tent with aluminum foil if the top begins to over-brown.

• Cool and Serve:

  • Let brownies cool completely in the pan on a wire rack.
  • Once cooled, lift out using parchment paper overhang and cut into squares.

Notes

• For a stronger mint flavor, increase peppermint extract to ½ teaspoon.
• You can substitute mini chocolate chips with regular ones, or use white chocolate chips for variation.
• Brownies can be made gluten-free by substituting the flour with a gluten-free blend.