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Wednesday, February 19, 2014

February 19- National Mint Chocolate Day.. Enjoy!

Mint Chocolate Chip Cheesecake Brownies

  • 1/2 cup (1 stick ) salted butter
  • 8 ounces  chopped semi-sweet chocolate
  • 1  1/4 cups  sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup  all-purpose flour
  • 1/4 teaspoon salt


  • 8 ounces cream cheese, softened
  • 1/4 cup  sugar
  • 1 egg yolk
  • 1/4 teaspoon peppermint extract
  • 2 drops liquid or gel green food coloring
  • 2/3 cup (120g) mini chocolate chips


  1. Preheat the oven to 350°F. Line the bottom and sides of an 11 x 7in baking pan with aluminum foil, leaving an overhang on all sides. 
  2. Melt butter and semi-sweet chocolate over medium heat, stirring constantly. Remove from heat and let cool to room temperature . 
  3. Stir sugar into cooled chocolate/butter mixture until combined. Add in the eggs one at a time, whisking until smooth. Whisk in the vanilla. Gently fold in the flour and salt. Pour batter into prepared pan, reserving 1/4 cup of batter.
  4. Beat the softened cream cheese, 1/4 cup sugar, egg yolk, 1/4 teaspoon peppermint extract, and 2 drops of food coloring in a medium bowl until completely smooth . Stir in the mini chocolate chips. Add spoonfuls of the cream cheese mixture on top of the prepared brownie batter. Cover with the last 1/4 cup of brownie batter. Swirl knife through the layers, creating a pattern. Add more mini chocolate chips on top, if desired.
  5. Bake brownies for 30-35 minutes, or until a toothpick comes out almost clean. Allow brownies to cool completely before cutting into squares. 

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