Mint Chocolate Chip Cheesecake Brownies – Easy Recipes for Dessert Lovers
A fudgy brownie base meets a creamy mint chocolate chip cheesecake swirl for one of the best easy recipes you’ll ever make.
Servings: 16 bars
Ingredients
For the Brownie Layer
- 1/2 cup (115g) unsalted butter
- 8 oz (226g) semi-sweet chocolate, coarsely chopped
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) packed light brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup + 2 tbsp (80g) all-purpose flour
- 1/4 teaspoon salt
For the Mint Cheesecake Layer
- 8 oz (226g) full-fat cream cheese, softened to room temperature
- 1/4 cup (50g) granulated sugar
- 1 egg yolk
- 1/2 teaspoon peppermint extract
- 1–2 drops green food coloring (optional)
- 1/2 cup (90g) mini chocolate chips
Instructions
For the Brownie Layer
- Preheat oven to 350°F (177°C). Line an 8-inch square baking pan with parchment paper or aluminum foil and spray with non-stick spray. Set aside.
- Melt the butter and chopped chocolate in a medium saucepan on medium heat, stirring constantly until smooth. Remove from heat and let cool slightly.
- Whisk in the granulated sugar and brown sugar until combined.
- Add the eggs and vanilla, then whisk until smooth.
- Gently fold in the flour and salt until just combined. Do not overmix.
- Pour brownie batter into the prepared pan, reserving 1/4 cup of batter for the top.
For the Mint Cheesecake Layer
- In a medium bowl, beat the softened cream cheese with a handheld or stand mixer until smooth.
- Add sugar, egg yolk, peppermint extract, and food coloring (if using). Beat until combined and creamy.
- Fold in mini chocolate chips.
- Spread the mint cheesecake mixture evenly over the brownie batter in the pan.
- Drop small spoonfuls of the reserved brownie batter on top and swirl gently with a knife.
- Bake for 35–40 minutes or until a toothpick inserted in the center comes out mostly clean.
- Cool completely in the pan before cutting into squares. Refrigerate leftovers in an airtight container for up to 5 days.