Mint Cheesecake Brownies

For those that know me, I have a serious ‘Brownie Problem’. No joke, I absolutely LOVE brownies! I have no intention of ever giving up this addiction, and instead just happily keep creating new, delicious brownies. Today’s post is no exception! With the holidays fast approaching, and the weather turning chilly, I get into a real mint-loving mood, mixed with a craving for cheesecake. Therefore we have: Mint Cheesecake Brownies!

1 1/2 cups + 1/4 cup Sugar
3/4 cup All-purpose Flour
1/2 cup Cocoa Powder
1/2 tsp. Baking Powder
3 Large Eggs whole, plus 1 Egg Yolk
4-6 drops Red Food Coloring (or green)
3/4 cup Oil
1/2 tsp. Salt
4 tsp. Vanilla Extract
8 oz. Cream Cheese, softened
1 cup Andes Creme De Menthe crumble pieces

Preheat oven to 350 Degrees F. Spray or line a 13×9 baking pan, set aside.

In a medium bowl, combine the 1 1/2 cups Sugar, Flour, Cocoa Powder, Baking Powder, 3 Eggs, Oil, Salt and Vanilla Extract until well-mixed.

In a separate bowl, mix the softened Cream Cheese, Egg Yolk, 1/4 cup Sugar, and Food Coloring until smooth. Stir in the Andes crumble pieces.

Pour 1/2 of the chocolate mixture into the pan. Drop spoonfuls of the Cream cheese mixture randomly over top. Cover with remaining chocolate mixture. Use a knife to swirl it around well.

Bake for 20-30 minutes, or until toothpick comes out clean.

***Notes: This amount is for the normal, thin layer brownies. I usually double this size batch for thicker, more moist brownies.

Mint Cheesecake Brownies

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Kelly Dedeaux

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