Mint Cheesecake Brownies

5 from 1 vote

These Mint Cheesecake Brownies are rich, fudgy, and swirled with a creamy mint cheesecake layer! The perfect mix of chocolate and cool mint, they’re ideal for St. Patrick’s Day, Christmas, or anytime you want a bakery-style dessert at home.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Servings:

Calories: 422kcal

Author: Sara Smith | Eat Dessert Snack

Equipment

1 Electric Mixer
2 mixing bowls

Ingredients

For the brownie base:

1 cup salted butter softened
1 cup brown sugar
1 cup granulated white sugar
1 teaspoon vanilla extract
2 large eggs
3 cups all purpose flour
¾ cup cocoa powder
½ teaspoon salt
1 teaspoon baking soda

For the cheesecake filling:

8 oz cream cheese room temperature
1 cup powdered sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon peppermint extract
8 mint Oreos crushed

US Customary - Metric

Instructions

For the brownie base:

In a large bowl, combine softened butter, brown sugar, and white sugar. Mix with an electric mixer for about 3 minutes on medium/high speed until light and fluffy.
1 cup salted butter, 1 cup brown sugar, 1 cup granulated white sugar
Add in the vanilla and eggs one at a time and mix well in between, until the sugar starts to dissolve and the mixture is fluffy, about 1-2 minutes.
1 teaspoon vanilla extract, 2 large eggs
In a separate bowl, combine the all-purpose flour, cocoa powder, salt, and baking soda.
3 cups all purpose flour, ¾ cup cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt
Add the dry ingredient mixture to the wet ingredient mixture in batches, mixing well in between. Mix for a good 1-2 minutes, so that the dough is mixed well. The texture will be similar to sticky chocolate cookie dough.
Save one cup of dough and set it aside. Press the remaining brownie dough evenly into the bottom of a 9x13 inch baking pan.

For the cheesecake Filling:

Make the cheesecake filling by combining the softened cream cheese, powdered sugar, egg, and vanilla and mixing well on medium speed for 1-2 minutes.
8 oz cream cheese, 1 cup powdered sugar, 1 large egg, 1 teaspoon vanilla extract, 1 teaspoon peppermint extract
Add in as much green food coloring as desired (start small, add more if you want) and mix well until it's evenly distributed in the cheesecake mixture.
Pour the cheesecake filling on top of the raw brownie dough and spread evenly.
Flatten the remaining brownie dough into flat pieces and spread over top of cheesecake filling, along with 6-8 crushed oreos.
8 mint Oreos
Bake for 25-30 minutes, or until the filling is set (see Note). It can be a little jiggly in the middle, don't worry! It will set more as it cools.
Cool completely before slicing and serving.

Notes

Note. Glass/stoneware pans take longer to bake than darker pans. Closer to 30 minutes.

For safety reasons: if baking ahead, you can store overnight covered and refrigerated. Just bring to room temperature before serving or they'll be hard. (I have left them at room temperature for up to 3 days many times with no adverse effects).

Nutrition