Dark Chocolate & Mint Cheesecake Brownies

Dark Chocolate & Mint Cheesecake Brownies

How about a couple of St. Patrick’s Day inspired treats for this weekend?  Actually they are both so good that they would do for any weekend!

There should actually be a warning label with these brownies because they are super rich and really fudge-y.  Don’t say I didn’t warn you!

I will be enjoying this beautiful weather we are having and I am almost convinced that Spring has come to Wyoming early this year.  I’m starting to see little sprigs of green grass and the trees are starting to bud out.  I am ready to do some landscaping in my yard this summer and get my garden planted.

I love all kinds of brownies but these cheesecake brownies are totally over the top delicious and I know you are going to want to try them!

Dark Chocolate & Mint Cheesecake Brownies
for brownies:
  • ½ cup butter
  • 6 oz bittersweet chocolate, coarsely chopped (I used Scharffen Berger)
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • ½ cup all purpose flour
  • ¼ cup cocoa powder
for cheesecake topping:
  • 4 oz cream cheese, softened
  • 3 tablespoons butter, softened
  • 1 egg
  • 2 tablespoons all purpose flour
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup dark chocolate & mint chips (or candies that have been chopped)
  1. Preheat oven to 350 degrees. Grease a 9 inch square baking pan.
  2. In a medium sauce pan, add butter and chocolate and cook over low heat, stirring constantly until all is melted and smoothly combined.
  3. Remove from heat, stir in sugar and vanilla, add eggs and stir until combined. Add flour and cocoa and mix until thoroughly combined.
  4. Pour into baking pan smoothing out evenly.
  5. Add cream cheese and butter to a mixer bowl and beat with electric mixer until well combined. Add egg and vanilla and beat until combined. Add powdered sugar and flour beating until all combined. Fold in chocolate and mint chips or candies.
  6. Dollop over brownie batter and swirl with a knife.
  7. Bake 35-4o minutes or until brownies are set. Allow to cool completely before slicing.





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