St. Patrick's Day Minty Cheesecake Brownies
Prep time: 
Cook time: 
Total time: 
Serves: 12+
  • For The Brownie:
  • ½ Cup Salted Butter
  • 8 Ounces Chopped Semi-Sweet Chocolate
  • 1¼ Cups Sugar
  • 3 Large Eggs
  • 1 Teaspoon Vanilla Extract
  • ⅛ Teaspoon Peppermint Extract (optional)
  • ¾ Cup All-Purpose Flour
  • ¼ Teaspoon Salt
  • For The Minty Cheesecake Layer:
  • 8 Ounces Cream Cheese, room temperature
  • ¼ Cup Sugar
  • 1 Egg Yolk
  • ¼-1/2 Teaspoon Peppermint Extract (add more or less to your taste)
  • 2+ drops Liquid Green Food Coloring or Gel. (I used quite a bit, like 15 drops)
  1. Preheat the oven to 350°F. Line the bottom and sides of an 11 x 7 baking pan or any size you prefer, with aluminum foil, leaving an overhang on all sides. Set aside.
  2. Melt butter and semi-sweet chocolate in a medium saucepan on medium heat, stirring constantly. Remove from heat and let cool to room temperature (about 15 minutes).
  3. Stir sugar into cooled chocolate/butter mixture until combined. Add in the eggs one at a time, whisking until smooth after each addition. Whisk in the vanilla & peppermint extract. Fold in the flour and salt. Pour batter into prepared pan, reserving ¼ cup of batter.
  4. To Make The Cheesecake:
  5. With a hand-held mixer on medium speed or a stand mixer, beat the softened cream cheese, ¼ cup sugar, egg yolk, ¼-1/2 teaspoon peppermint extract, and 2 or more drops of food coloring in a medium bowl until completely smooth - about 1 minute. Using a cookie scoop dollop the cream cheese mixture on top of the prepared brownie batter. The with the cookie scoop, dollop the last ¼ cup of brownie batter. Tap down on your counter the pan so it settles a bit. Glide a knife through the layers, creating a swirl pattern.
  6. Bake brownies for 30-35 minutes, or until a toothpick comes out almost clean. Depending on the size pan you use it may take longer to bake. Check them at the 30 minute mark to be sure. Allow brownies to cool completely before cutting into squares. Brownies stay fresh stored in the refrigerator for 1 week.
Recipe by I'm At Home Baking! at