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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.

Ingredients

For the Brownie Batter:

  • 1/2 cup (113g) unsalted butter
  • 8 ounces (226g) semi-sweet chocolate, coarsely chopped
  • 1 and 1/4 cups (250g) granulated sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 3/4 cup (94g) all-purpose flour
  • 1/4 teaspoon salt

For the Mint Cheesecake Swirl:

  • 8 ounces (226g) full-fat cream cheese, softened to room temperature
  • 1/4 cup (50g) granulated sugar
  • 1 large egg yolk
  • 1/4 teaspoon peppermint extract
  • 2 drops green food coloring (optional)
  • 2/3 cup (115g) mini chocolate chips

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 1/4 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 1/2 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.

Find it online: https://recipesbyjanet.com/fudgy-mint-chocolate-chip-cheesecake-swirl-brownies/