Bready or Not: Peppermint Cheesecake Swirl Brownies
The Peppermint Cheesecake Swirl Brownies are festive for the holidays with their flavor and bright color, but are a delicious treat to make year-round!
Course: Dessert, Snack
Cuisine: American
Keyword: bars, brownies, cheese, cream cheese, mint
Author: Beth Cato
Ingredients
Cream cheese swirl
8ouncescream cheese (one block) softened
1/4cupwhite sugar
1large egg room temperature
1/2teaspoonpeppermint extract
red gel food coloring
Brownie layer
4ouncesdark chocolate chips or chopped chocolate bar
3/4cupunsalted butter 1 1/2 sticks
1cupwhite sugar
1/2cupbrown sugarlight or dark, packed
2teaspoonsvanilla extract
1teaspoonkosher salt
3large eggs room temperature
1/2cupall-purpose flour
1/4cupunsweetened cocoa powder sifted
Instructions
Beat cream cheese until it is smooth and creamy. Add white sugar to fully incorporate. Mix in egg and peppermint extract. Stir in droplets of food color to reach desired tint. Set bowl aside.
Prepare a 9x9 pan by lining it with foil and applying nonstick spray or butter to grease it. Preheat oven at 350-degrees.
Using a microwave-safe bowl, in brief bursts heat the butter and dark chocolate, stirring well between each pass, until both are melted and smooth. Set aside to cool for a few minutes.
In the large bowl of a stand mixer, use the whisk attachment to beat together both sugars, the vanilla, and salt. Add the eggs one at a time, and continue to beat at a high speed for 10 minutes. With the mixer on low, pour in the butter-chocolate. Use a spatula to fold in the flour and cocoa until just combined. Batter will be thick.
Pour half the brownie batter into the prepared pan; use an offset spatula to even it out. Add about half the cheesecake mix in dollops. Repeat twice more, adding brownie and cheesecake in alternate dolloped layers. Use a butter knife to swirl everything together to create a marbled effect.
Bake for about 45 minutes, until the middle passes the toothpick test. Cool to room temperature then cut into pieces.