Marbled Mint Cheesecake Brownies

Ok, I admit it – I’m a theme person. I just cannot let a holiday or special occasion pass without making a special dessert or drink to celebrate it. While these Marbled Mint Cheesecake Brownies are delicious any time of the year, you’d better believe they are making an appearance at our St. Patrick’s Day festivities!

Marbled Mint Cheesecake Brownies Recipe

I perfected my brownie recipe a couple years ago and there’s been no turning back. While I have a kid-friendly black bean brownie recipe when I feel like making something a bit healthier, this recipe is my go-to for rich, decadent brownies with a crispy top making that perfect middle ground between fudge-y and cake-y.

The best part about this recipe, though? You can really play it up. There are tons of different brownie recipes and ways to make them, the options are endless – add frosting, fun new mix-ins, or do what we did here and make a marbled cheesecake brownie!

We went with mint for St. Patrick’s Day but you can really make the cheesecake swirl any flavor that works with chocolate – orange, vanilla, cinnamon, etc. Actually, those all sound super delicious and might have to be my next kitchen experiments!

It may seem like 1/2 teaspoon of mint extract isn’t going to make much of a difference, but trust me – a little bit goes a long way!

The one change I would make the next time I make this recipe is that I would use a spoon and actually dig into the brownie layer, pulling up spoonfuls of brownie batter during the marbling step. Usually, I find a knife run through the top works great, but for this recipe, the densities of the cheesecake and brownie batters are too different.

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Ingredients to Make Marbled Mint Cheesecake Brownies

• 2/3 cup butter
• 1 1/4 cups white sugar
• 3/4 cup cocoa powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 2 large eggs
• 1 teaspoons vanilla extract
• 2/3 cup flour
• 1/2 cup milk chocolate chips
• 1 egg
• 1-8oz package cream cheese
• 1/3 cup sugar
• 1/2 teaspoon mint extract

• 8×8″ square pan
• Medium saucepan
• 2 medium-sized mixing bowls
• Whisk or wooden spoon
• Electric mixer
• Measuring cups and spoons
• Toothpicks
• Spoons
• Knife

Do you like planning special treats for the holidays? Who would you enjoy these decadent mint cheesecake brownies with? Find more decadent chocolate recipes by checking out the ever popular Chocolate Lasagna, these Chocolate Chocolate Cupcakes, this amazing Chocolate Mint Brownies, MINT Chocolate Lasagna, Oreo Cheesecake Bars or this Homemade Mint Chocolate Chip Ice Cream!

Marbled Mint Cheesecake Brownies

Marbled Mint Cheesecake Brownies are rich, decadent brownies with a perfectly crispy top. They have a delicious balance full of fudgy, chocolate-ness!

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Course: Desserts

Cuisine: American

Servings: 24 brownies

45 minutes mins

Calories: 159

Author: Amanda Davis

Ingredients

• ▢ ⅔ cup butter
• ▢ 1 ¼ cups white sugar
• ▢ ¾ cup cocoa powder
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon baking powder
• ▢ 2 large eggs
• ▢ 1 teaspoons vanilla extract
• ▢ ⅔ cup flour
• ▢ ½ cup milk chocolate chips

For the Cheesecake layer:

• ▢ 1 large egg
• ▢ 4 oz package cream cheese
• ▢ ⅓ cup sugar
• ▢ ½ teaspoon mint extract
• ▢ Green food dye optional

Instructions

• Preheat oven to 325F
• Grease a heart-shaped cakes pan, or line and grease a large casserole pan - about 9x13". Set aside.
• In a small bowl, sift together the cocoa powder, salt and baking powder. Set aside.
• Place the butter in a small saucepan over medium heat and cook for 8-10 minutes until slightly golden brown. Small pieces of milk fat will turn a chocolate brown and that's okay.
• Remove the pan from the stove and immediately stir in the white sugar with a wooden spoon.
• Add in the cocoa mixture and then allow to cool to room temperature, about 5-8 minutes.
• Meanwhile, prepare the cheesecake mixture.
• Combine the egg, cream cheese, sugar and mint extract and beat with an electric mixer until smooth.
• Color to preference with the optional green food dye and set aside.
• Returning to the brownie batter, add in the eggs one at a time, then the vanilla and flour, beating thoroughly after each addition. Beat for 2 minutes before adding in the chocolate chips.
• Fold the brownie mixture into the prepared baking pan.
• Add dollops of the cheesecake mixture overtop of the brownie mixture and use a spoon to fold the two to create a marbled design.
• Cover with tinfoil and bake for 22-25 minutes, until the cheesecake seems set.
• Check the doneness of the brownies with a toothpick - you may need to bake uncovered for an additional 5 minutes.
• Cool before drizzling with melted chocolate, optional.

Nutrition

Serving: 1brownie | Calories: 159cal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 42mg | Sodium: 120mg | Potassium: 69mg | Fiber: 1g | Sugar: 15g | Vitamin A: 265IU | Calcium: 22mg | Iron: 0.7mg

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