Peppermint Cheesecake Brownies
User Reviews
5.0
3 reviews
Excellent
Peppermint Cheesecake Brownies
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These Peppermint Cheesecake Brownies are the most fudgy brownie ever! If you love brownies and cheesecake, these are going to be your new favorite dessert.
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Ingredients
Brownie
- 3/4 cup butter 1 1/2 sticks
- 4 ounces semi-sweet baking chocolate
- 3/4 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 large eggs
- 1 tablespoon vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
Cheesecake
- 16 ounces cream cheese room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon peppermint extract
- 2 tablespoon festive sprinkles
Instructions
Brownies
- Preheat oven to 350 degrees F. Line an 11×7 baking pan with parchment paper. Leave an overhang of parchment paper on two sides of the baking pan to use as a handle to remove the bars later on.
- Spray the two sides of the baking pan without parchment paper with cooking spray.
- In a mixing bowl, add the butter and baking chocolate. Place in the microwave for 45 seconds. Stir and repeat until the butter and chocolate is melted. Whisk to combine.
- Add the granulated and brown sugar blend, eggs, and vanilla extract. Mix with a hand mixer until fluffy and incorporated. (About 2 minutes)
- Add in the cocoa powder and flour. Mix just until the flour is incorporated.
- Spread the brownies into the prepared pan. It will be a thick batter, so take your time spreading it out and trying to keep the parchment paper in place.
- Place into the oven and bake for about 15 minutes. This will partially bake the brownie and prepare it for the cheesecake filling. Set aside and prepare cheesecake filling.
- Reduce oven to 325 degrees F.
Cheesecake
- In a mixing bowl, add the cream cheese and sugar. Mix until combined.
- Add in the peppermint extract and the eggs. Mix until thoroughly combined. Scrape down the sides of the bowl and mix for another 30 seconds.
- Add in the festive sprinkles and stir in with a spatula.
- Spread the cheesecake filling evenly on top of the brownie.
- Place in the 325 degree F oven and bake for 30 – 35 minutes until the cheesecake is set. Give the cheesecake a jiggle and if the edges are firm and don’t move, it’s ready.
- Remove from the oven and let cool. Place in the fridge overnight.
- Cut and serve.
Notes
- With these Peppermint Cheesecake Brownies having cheesecake, you’ll want to store any leftovers in an air tight container in the refrigerator for up to 3 days.
Nutrition Information
Show Details
Calories
361kcal
(18%)
Carbohydrates
45g
(15%)
Protein
7g
(14%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.5g
Cholesterol
88mg
(29%)
Sodium
280mg
(12%)
Potassium
206mg
(6%)
Fiber
2g
(8%)
Sugar
34g
(68%)
Vitamin A
451IU
(9%)
Calcium
106mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12squares
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Calories | 361kcal | 18% |
| Carbohydrates | 45g | 15% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 88mg | 29% |
| Sodium | 280mg | 12% |
| Potassium | 206mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 34g | 68% |
| Vitamin A | 451IU | 9% |
| Calcium | 106mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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