Mint Chocolate Chip Cheesecake Swirl Brownies
Rich, fudgy brownies meet creamy mint cheesecake in these Mint Chocolate Chip Cheesecake Swirl Brownies — the perfect dessert for mint chocolate lovers. Each bite delivers a delicious balance of dense chocolate and refreshing minty cheesecake swirls.
Equipment
- 8×8 inch baking pan
- Mixing bowls
- Electric Mixer
- Rubber spatula
- Cooling rack
Ingrédients
For the Brownie Batter
- ½ cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ tsp salt
For the Mint Cheesecake Swirl
- 8 oz cream cheese softened
- ¼ cup granulated sugar
- 1 large egg yolk
- ¼ tsp peppermint extract
- green food coloring optional
- ½ cup mini chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
- In a bowl, whisk together melted butter and sugar until smooth. Add eggs and vanilla extract, whisking until fully combined.
- Stir in cocoa powder, flour, and salt until just combined. Do not overmix. Pour most of the brownie batter into the prepared pan, reserving about ¼ cup for topping.
- In a separate bowl, beat cream cheese and sugar until creamy. Add egg yolk, peppermint extract, and green food coloring; mix until smooth. Fold in mini chocolate chips.
- Drop spoonfuls of the mint cheesecake mixture over the brownie batter, then dollop the reserved brownie batter on top.
- Using a knife, gently swirl the mixtures together to create a marbled effect.
- Bake for 30–35 minutes or until the center is set. Cool completely before cutting into squares.
Notes
For a richer flavor, chill brownies for 2 hours before serving. Store leftovers in the refrigerator for up to 5 days or freeze for up to 2 months.