Mint Chocolate Chip Cheesecake Brownies Recipe

This Mint Chocolate Chip Cheesecake Brownies recipe is a real treat for any chocolate lover and so easy to make! No complicated prep required, just swirl the creamy peppermint cheesecake into the rich chocolate base and let the oven work its magic to create a dense, decadent masterpiece. Make it once and you’ll never go back to basic brownie squares again! It’s delicious with a cold glass of milk, a scoop of vanilla bean ice cream, a hot cup of coffee, a handful of fresh mint leaves; in fact most things.

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Mint Chocolate Chip Cheesecake Brownies Recipe Ingredients

For the Brownie Batter:

• 1/2 cup (113 g) unsalted butter
• 8 ounces (226 g) semi-sweet chocolate, coarsely chopped (use baking bars, not chips)
• 1 1/4 cups (250 g) granulated sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 3/4 cup (94 g) all-purpose flour, spooned and leveled
• 1/4 teaspoon salt

For the Mint Cheesecake Batter:

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

How To Make Mint Chocolate Chip Cheesecake Brownies Recipe

1. Prep the pan: Preheat your oven to 177 C (350 F) with the rack in the lower-third position. Line an 11×7-inch baking pan with parchment paper, leaving an overhang on the sides. These “handles” will help you lift the brownies out perfectly once they have cooled.
2. Melt the chocolate base: In a medium saucepan over medium heat, melt the butter and chopped semi-sweet chocolate together, stirring constantly to prevent burning. Remove from the heat and let it cool for about 15 minutes. This cooling step is vital so you don’t scramble the eggs in the next step.
3. Finish the brownie batter: Whisk the sugar into the cooled chocolate mixture. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla, then gently fold in the flour and salt until just combined. Pour the batter into your prepared pan, making sure to reserve about 1/4 cup for the final topping.
4. Whip the cheesecake layer: Using a mixer, beat the softened cream cheese until smooth and creamy. Add the sugar, egg yolk, peppermint extract, and food coloring. Beat for another minute until the color is uniform and the mixture is silky. Fold in the mini chocolate chips by hand.
5. The artistic swirl: Dollop large spoonfuls of the mint cheesecake mixture over the brownie batter. Spoon the reserved 1/4 cup of brownie batter on top. Glide a butter knife through the layers in a zig-zag motion to create a beautiful swirl pattern.
6. Bake and tent: Bake for 30 to 35 minutes. A toothpick inserted into the center should come out with just a few moist crumbs. After 20 minutes of baking, I recommend “tenting” the pan with aluminum foil to prevent the cheesecake layer from browning or cracking.
7. Cool and slice: Allow the brownies to cool completely in the pan on a wire rack. Use the parchment handles to lift the block out, then cut into squares with a sharp knife.

Recipe Tips

• Bars Over Chips: For the melted brownie base, always use 4-ounce baking chocolate bars (like Ghirardelli or Baker’s). Chocolate chips contain stabilizers that prevent them from melting into the proper fudgy consistency needed for this batter.
• Tenting Secret: Placing a loose “tent” of foil over the pan halfway through baking protects the delicate green cheesecake layer from turning brown, keeping the colors vibrant.
• Peppermint Punch: Peppermint extract strength can vary. Always taste the cheesecake mixture before adding it to the pan; if it needs more “zing,” add another 1/4 teaspoon.
• Clean Slices: For professional-looking squares, chill the brownies in the fridge for an hour before cutting, and wipe the knife clean between every slice.

What To Serve With Mint Chocolate Chip Cheesecake Brownies?

This Mint Chocolate Chip Cheesecake Brownies Recipe is a rich, tangy dessert that needs a fresh or creamy pairing! A Cold Glass of Milk is the quintessential choice for a classic snack. For a more indulgent dessert, a side of Hot Fudge Sauce adds a lovely warm element that pairs perfectly with the cool peppermint! A dollop of Whipped Cream or a hot Double Espresso pairs wonderfully with the chocolate and cream cheese notes.

How To Store Mint Chocolate Chip Cheesecake Brownies

• Room Temperature: These can stay at room temperature for up to 1 day if kept covered.
• Refrigerate: Because of the cream cheese, store leftovers in the refrigerator for up to 1 week. They are actually delicious served cold!
• Freezing: These brownies freeze beautifully for up to 3 months. Wrap individual squares in parchment paper and store them in a freezer-safe bag. Thaw overnight in the fridge before serving.

Mint Chocolate Chip Cheesecake Brownies Nutrition Facts

• Calories: 290 kcal (per brownie)
• Total Fat: 16 g
• Saturated Fat: 10 g
• Cholesterol: 70 mg
• Sodium: 115 mg
• Total Carbohydrates: 34 g
• Sugar: 26 g
• Protein: 4 g
• Fiber: 2 g

Nutrition information is estimated and based on a yield of 15 brownies.

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