How to Make Peppermint Cheesecake Brownies

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, peppermint cheesecake brownies. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Peppermint Cheesecake Brownies is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. They are fine and they look wonderful. Peppermint Cheesecake Brownies is something that I have loved my entire life.

Steps to Prepare Peppermint Cheesecake Brownies

To begin with this particular recipe, we must first prepare a few ingredients. You can cook peppermint cheesecake brownies using 17 ingredients and 8 steps. Here is how you cook it.

Ingredients

The ingredients needed to make Peppermint Cheesecake Brownies:

1. Make ready Brownie Batter :
2. Prepare 1/2 cup (1 stick) unsalted butter
3. Take 8 oz. semi-sweet chocolate, coarsely chopped
4. Get 3/4 cup granulated sugar
5. Prepare 3 large eggs, at room temperature
6. Get 1 tsp. vanilla extract
7. Get 1/2 cup + 2 tbsp. all purpose flour
8. Take 2 tbsp. unsweetened cocoa powder
9. Get 1/4 tsp. salt
10. Get 3/4 cup Andes baking chips, divided
11. Take Peppermint Cheesecake Layer :
12. Take 8 oz. cream cheese, softened to room temperature
13. Get 1/4 cup granulated sugar
14. Get 1 large egg, at room temperature
15. Make ready 1 tsp. vanilla extract
16. Prepare 1 tsp. peppermint extract
17. Prepare 4 drops green liquid food coloring (optional)

Instructions

Steps to make Peppermint Cheesecake Brownies:

1. In a medium saucepan over medium heat, melt the butter and chocolate together until completely smooth. Then, remove it from the heat, pour the mixture into a large mixing bowl and set it aside to cool slightly for 10 minutes or so.
2. Preheat the oven to 350°F. Spray a 9x9" square baking pan lightly with non-stick cooking spray, then line with parchment paper, leaving an overhang to easily lift out the finished brownies and set aside.
3. Whisk the granulated sugar into the chocolate and butter mixture. Then, whisk in the 3 eggs, one at a time, whisking between each one. Whisk in the vanilla extract.
4. Fold in the flour, cocoa powder and salt. Then fold in 1/2 cup of the Andes baking chips. Set the batter aside to prepare the cheesecake layer.
5. For the peppermint cheesecake mixture, in a medium bowl, using a hand-held mixer, beat the cream cheese until smooth and creamy, about 1 minute. Then beat in the sugar. Once that's combined, beat in the egg, vanilla extract, peppermint extract and food coloring, if using.
6. Spread a little more than half of the brownie mixture into the prepared baking pan and make sure the whole bottom is evenly covered with batter. Next, spread the peppermint cheesecake mixture over the batter. Drop the remaining brownie batter over the top and use a knife to swirl it into the cheesecake layer. Sprinkle the remaining 1/4 cup Andes baking chips evenly over the top.
7. Bake for 32-36 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. If the toothpick comes out clean, then the brownies are overcooked.
8. Place the pan onto a wire rack and allow the brownies to cook completely. Then cover the pan and move it to the fridge to chill for about 2 hours. Use a large, sharp knife to slice them into squares once they're chilled. Store them in an airtight container in the fridge.

As simple as that Steps to Prepare Peppermint Cheesecake Brownies

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