Mint Chocolate Chip Cheesecake Brownies Recipe

Introduction

Mint Chocolate Chip Cheesecake Brownies combine rich, fudgy chocolate with a creamy, minty cheesecake swirl. These decadent bars are perfect for chocolate and mint lovers looking for a special treat that’s both familiar and exciting.

Ingredients

• 1/2 cup (8 Tbsp; 113g) unsalted butter
• 8 ounces (226g/two 4-ounce bars) semi-sweet chocolate, coarsely chopped
• 1 and 1/4 cups (250g) granulated sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 3/4 cup (94g) all-purpose flour (spooned & leveled)
• 1/4 teaspoon salt
• 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
• 1/4 cup (50g) granulated sugar
• 1 large egg yolk
• 1/4 teaspoon peppermint extract
• 2 drops liquid or gel green food coloring
• 2/3 cup (115g) mini chocolate chips

Instructions

1. Step 1: Adjust the oven rack to the lower-third position and preheat the oven to 350°F (177°C). Line the bottom and sides of an 11×7-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later. Set aside.
2. Step 2: Melt butter and semi-sweet chocolate together in a medium saucepan over medium heat, stirring constantly. Remove from heat and let cool to room temperature, about 15 minutes. To speed this up, you can place the mixture in the refrigerator briefly, but don’t chill too long to avoid re-solidifying the butter.
3. Step 3: Whisk sugar into the cooled chocolate and butter. Add eggs one at a time, whisking after each until combined. Stir in vanilla extract, then gently fold in flour and salt. Pour most of this batter into the prepared pan, reserving about 1/4 cup for later.
4. Step 4: Using a mixer, beat cream cheese on medium-high speed until smooth and creamy, about 1 minute. Add sugar, egg yolk, peppermint extract, and green food coloring, beating until smooth. Fold in mini chocolate chips.
5. Step 5: Spoon dollops of the cheesecake mixture over the brownie batter in the pan. Next, spoon the reserved 1/4 cup of brownie batter on top. Use a knife to gently swirl the layers together. Optionally, sprinkle additional mini chocolate chips over the surface.
6. Step 6: Bake for 30–35 minutes, until a toothpick inserted comes out mostly clean with a few moist crumbs. After about 20 minutes, tent the pan with aluminum foil to prevent over-browning. Remove from oven and let cool completely on a wire rack.
7. Step 7: Lift the brownies out of the pan using the parchment paper overhang and cut into squares before serving.

Tips & Variations

• For a stronger mint flavor, increase peppermint extract slightly but be careful not to overpower the chocolate taste.
• Use gel food coloring for a more vibrant green without adding extra liquid to the batter.
• Try using white chocolate chips instead of mini semi-sweet for a sweeter contrast.
• Letting the brownies chill in the refrigerator before cutting can make slicing cleaner and easier.

Storage

Store leftover brownies covered at room temperature for up to 1 day or refrigerated for up to 1 week. For best texture, reheat chilled brownies briefly in the microwave or enjoy cold straight from the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of bars for melting?

You can melt chocolate chips, but they often contain stabilizers that can affect texture. Semi-sweet chocolate bars typically melt more smoothly, giving a better brownie base.

Is it okay to substitute peppermint extract with mint extract?

Yes, mint extract can be used as a substitute, but it’s usually stronger, so use less to avoid an overpowering taste.

Mint Chocolate Chip Cheesecake Brownies Recipe

Pin Recipe

Print Recipe

★★★★★

4.8 from 85 reviews

These Mint Chocolate Chip Cheesecake Brownies feature a rich and fudgy chocolate brownie base swirled with a creamy mint-flavored cheesecake layer and dotted with mini chocolate chips for extra chocolatey bursts. Perfectly balanced with refreshing peppermint and a luscious texture, this dessert combines two favorites into one indulgent treat ideal for parties, gatherings, or anytime you want a decadent minty chocolate dessert.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 16 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Brownie Batter

• 1/2 cup (8 Tbsp; 113g) unsalted butter
• 8 ounces (226g/two 4-ounce bars) semi-sweet chocolate, coarsely chopped
• 1 and 1/4 cups (250g) granulated sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 3/4 cup (94g) all-purpose flour (spooned & leveled)
• 1/4 teaspoon salt

Cheesecake Layer

• 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
• 1/4 cup (50g) granulated sugar
• 1 large egg yolk
• 1/4 teaspoon peppermint extract
• 2 drops liquid or gel green food coloring
• 2/3 cup (115g) mini chocolate chips

Instructions

1. Prepare Oven and Pan: Adjust your oven rack to the lower-third position and preheat the oven to 350°F (177°C). Line an 11×7-inch baking pan with parchment paper on both the bottom and sides, leaving a parchment overhang to lift the baked brownies out easily later. Set aside.
2. Make the Brownie Batter: In a medium saucepan over medium heat, melt the butter with the coarsely chopped semi-sweet chocolate, stirring constantly until smooth. Remove from heat and allow this mixture to cool to room temperature, approximately 15 minutes. To speed up cooling, you may refrigerate briefly, but avoid letting the butter re-solidify.
3. Combine Brownie Ingredients: Whisk the granulated sugar into the cooled chocolate and butter blend. Add eggs one at a time, whisking thoroughly after each addition to ensure full incorporation. Stir in vanilla extract. Gently fold the all-purpose flour and salt into the mixture to form a smooth batter. Pour the batter into the prepared baking pan, reserving about 1/4 cup for later use.
4. Prepare Cheesecake Mixture: Using a handheld or stand mixer with a paddle attachment, beat the softened cream cheese on medium-high speed in a large bowl until smooth and creamy (about 1 minute). Add in the sugar, egg yolk, peppermint extract, and two drops of green food coloring, continuing to beat until fully mixed and smooth (approximately another minute). Fold in the mini chocolate chips gently to distribute evenly.
5. Assemble Brownies: Spoon dollops of the cheesecake mixture over the brownie batter in the pan. Next, spoon the reserved 1/4 cup of brownie batter on top of the cheesecake dollops. Using a knife, swirl the layers carefully to create an attractive marbled effect. Optionally, sprinkle more mini chocolate chips on top for extra texture and flavor.
6. Bake: Bake the brownies for 30 to 35 minutes, or until a toothpick inserted near the center comes out mostly clean with just a few moist crumbs. To prevent over-browning, tent the pan loosely with aluminum foil after about 20 minutes of baking. When done, remove from the oven and transfer the pan to a wire rack to cool completely.
7. Cut and Serve: Once cooled, use the parchment paper overhang to lift the brownies out of the pan. Cut into squares of your desired size.
8. Storage: Store leftover brownies covered at room temperature for up to 1 day, or refrigerate for up to 1 week to maintain freshness.

Notes

• Do not refrigerate the melted chocolate and butter mixture for too long to avoid the butter re-solidifying, which can affect batter texture.
• Adjust green food coloring amount according to desired mint color intensity.
• Tenting with foil partway through baking prevents the cheesecake topping from over-browning while the brownies finish baking.
• Use full-fat brick cream cheese at room temperature for best cheesecake texture and smoothness.
• For a firmer swirl pattern, reserve the brownie batter carefully and swirl gently without overmixing.

Keywords: Mint Chocolate Chip Cheesecake Brownies, brownies with cheesecake, mint chocolate brownies, mint dessert, chocolate chip cheesecake dessert