Mint Chocolate Chip Cheesecake Brownies.

Swirly, twirly, fudgy, minty, cheesecake goodness. I love these decadent mint chocolate brownies!

Mint Chocolate Chip Cheesecake Brownies |

Today I’m bringing you another swirly twirly brownie recipe.   A brownie that is all dressed up for St. Patrick’s Day, for spring, and would equally be just as fabulous around the holidays. This brownie will definitely get around. 😉

Not too long ago I shared my Red Velvet Cheesecake Swirl Brownies with you.  Ever since I made them, I couldn’t get the cheesecake/brownie idea out of my head.

Brownies? Good. Cheesecake? GOOD. Naturally, I had to create a new version.

Mint Chocolate Chip Cheesecake Brownies by

I have two homemade brownie recipes on my website and tried this recipe with both versions. One recipe uses melted chocolate and another recipe uses cocoa powder.  Some may not agree here, but I truly don’t have a preference over cocoa powder or solid chocolate in homemade brownie recipes.  I love them both!

 I made these brownies with the Ultimate Fudge Brownie recipe first.  Those brownies are so insanely fudgy, rich, thick, and dense.  They are made with quite a lot of butter and cocoa powder. The batter itself is like melted fudge consistency – not runny or thin at all.  While those brownies are fabulous on their own, swirling the cream cheese mixture into them was nearly impossible.  The two just would NOT mix because the batter is so thick!  Still, I baked them hoping they would turn out ok.

Well, they tasted fine but were not pretty.  And you know me, I like a pretty dessert.  I quickly came to the conclusion that my Ultimate Fudge Brownie recipe is perfect for regular brownies, but are not the best choice for swirling.

Mint Chocolate Chip Cheesecake Brownies by

I tried these swirled brownies again with my other homemade brownie recipe. This brownie recipe makes a larger batch than the other brownies, but uses less butter.  This recipe uses melted chocolate instead of cocoa powder and take a bit longer to mix together. They are much chewier than my other brownies as well, which I love.

I made the mint chocolate chip cheesecake brownies again using this brownie recipe. Yes, I had a lot of brownies in my apartment at one given time having made this recipe twice!  Sure enough, I found the winner. The batter is thinner than the other brownie batter, so it made the swirling so much easier.

I’ve said it before and I’ll say it again: I prefer my brownies so chewy and so fudgy that they taste like a dense chocolate frosting you can eat with a fork.  If I wanted a cake-like brownie, I would eat a piece of chocolate cake!  The fudginess in today’s brownie recipe relates to the small amount of flour.  More flour = a more cake-like brownie.

The homemade brownies are very easy to make. First, set out 1 package of cream cheese. You need softened cream cheese for the cheesecake filling, so I make sure to set it out before I begin everything else. 1 package of cream cheese = 8 ounces.

You’re going to melt 1 stick of butter and 8 ounces of coarsely chopped chocolate together in a saucepan over medium-low heat.  I use 1 package of Baker’s Semi-Sweet Baking Chocolate Squares. You may find this chocolate in the baking aisle.  Truly, any baking chocolate will do here. I do not suggest chocolate chips.

Stir the chocolate and the butter together constantly until everything is completely melted and smooth.  Allow it to cool for about 15 minutes while you set out the rest of your ingredients. Once the butter/chocolate is cool, stir in 1 and 1/4 cups of sugar.  Stir until it is completely combined – the mixture will look gritty.

Using a whisk, add 3 eggs one at a time, stirring after each addition. Then, add some vanilla extract. Your wet ingredients are now combined and it’s time to add the dry ingredients, which won’t be much at all. General rule of thumb: there are always more wet ingredients than dry ingredients in a fudgy homemade brownie recipe. That’s what makes them so fudgy.

Gently fold in 3/4 cup of all-purpose flour and a bit of salt.  Do not overmix the batter; you want to only mix it until you no longer see any flour. Overmixing will lead to hard, dry brownies.

Mint Chocolate Chip Cheesecake Brownies |

The cheesecake swirl is beyond easy to make. Take your softened cream cheese, 1 egg yolk, 1/4 cup of sugar, 2 drops of green food coloring, and 1/4 teaspoon of peppermint extract. With the extract, please remember: a little bit goes a long way!  Beat everything together with a hand-mixer until smooth.  Taste the mint cheesecake mixture – if it needs more peppermint flavor, add 1 more drop of peppermint extract. If you’d like it to be a brighter green, add more food coloring.

And finally, stir in 2/3 cup of mini chocolate chips to the cheesecake mixture.

Now it’s time to swirl!  Pour brownie batter into a prepared baking pan, leaving 1/4 cup of batter behind. Dollop spoonfuls of the minty chocolate chip cheesecake mixture on top of the prepared brownie batter. Cover with the last few Tablespoons of brownie batter. Glide a knife through the layers, creating a swirl pattern. Sprinkle the top of it all with a few more mini chocolate chips. Told you, I’m not shy about adding more and more chocolate chips. 😉

Mint Chocolate Chip Cheesecake Brownies by

Bake the brownies for 30-35 minutes, or until a toothpick inserted in the middle comes out clean. I would check them at the 30 minute mark and test for doneness with the toothpick. Allow the brownies to cool completely before cutting into squares.  Waiting for them to cool is pure torture!  So… naturally… I stuck them in the refrigerator to speed up the process.

Patience? Yeah, I have none.

Mint Chocolate Chip Cheesecake Brownies by

The cool mint cheesecake swirl is thick and sinks into the brownie batter as it bakes, leaving you with surprise cheesecake filling in every fudgy bite. If a Girl Scout Thin Mint Cookie were a soft brownie, this would be it.

To me, swirling is much easier than layering so I was happy that this recipe wasn’t difficult at all to make.  Much less fussy than most of the brownies I’ve made before. You will mix the brownie batter completely by hand, then whip out your hand-mixer for the cheesecake swirl. The cool minty swirl is my favorite part. Look how thick it is!

Are you a fan of mint and chocolate? Good. You’re going to FLIP for these!  I love a moist, fudgy homemade brownie recipe and this will forever be one of my very favorites.  Pairing it with mint was only meant to happen soon. PS: these disappeared in my apartment. And again at work. Sneaky little brownies, aren’t they?

Mint Chocolate Chip Cheesecake Brownies by

*I strongly recommend a homemade brownie recipe for these.  If you’re feeling short on time, use a box mix – but only in an emergency!  My favorite boxed brownie mix is Ghirardelli Dark Chocolate boxed brownie mix.  The chocolate flavor doesn’t necessary taste like “dark chocolate,” it is just very rich and fudgy.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make! 

Mint Chocolate Chip Cheesecake Brownies

Yield: 20 brownies

Print Recipe

Swirly, twirly, fudgy, minty, cheesecake goodness. I love these decadent mint chocolate brownies!


Sally's Fudge Brownies

  • 1/2 cup (1 stick or 115g) salted butter
  • 8 ounces coarsely chopped semi-sweet chocolate
  • 1 and 1/4 cups (250g) sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup (95g) all-purpose flour (measured correctly)
  • 1/4 teaspoon salt

Mint Cheesecake Layer

  • 8 ounces (224g) cream cheese, softened
  • 1/4 cup (50g) sugar
  • 1 egg yolk
  • 1/4 teaspoon peppermint extract*
  • 2 drops liquid or gel green food coloring*
  • 2/3 cup (120g) mini chocolate chips


Adjust the oven rack to the lower third position and preheat the oven to 350°F. Line the bottom and sides of an 11 x 7in baking pan with aluminum foil, leaving an overhang on all sides. Set aside. Set out 8 ounces of cream cheese for the cheesecake layer and allow to soften as you prepare the brownies.

Make the brownies first: Melt butter and semi-sweet chocolate in a medium saucepan on medium heat, stirring constantly (about 6 minutes). Remove from heat and let cool to room temperature (about 15 minutes). You may also stick the chocolate/butter mixture into the refrigerator to cool to room temperature quicker.
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. Gently fold in the flour and salt. Pour batter into prepared pan, reserving 1/4 cup of batter.

Make the cheesecake swirl: With a hand-held mixer on medium speed, beat the softened cream cheese, 1/4 cup sugar, egg yolk, 1/4 teaspoon peppermint extract, and 2 drops of food coloring in a medium bowl until completely smooth - about 1 minute. Manually stir in the mini chocolate chips. Dollop spoonfuls of the cream cheese mixture on top of the prepared brownie batter. Cover with the last 1/4 cup of brownie batter. Glide a knife through the layers, creating a swirl pattern. Add more mini chocolate chips on top, if desired.

Bake brownies for 30-35 minutes, or until a toothpick comes out almost clean. 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.

Additional Notes:

*Taste the mint cheesecake mixture after you mix it - if it needs more peppermint flavor, add 1 more drop of peppermint extract. If you'd like it to be a brighter green, add more food coloring.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.



Today’s recipe was inspired by my Red Velvet Cheesecake Swirl Brownies.

Red Velvet Cheesecake Brownies


Are you a fan of mint and chocolate together?

Chocolate Cupcakes with Mint Chocolate Chip Frosting

Chocolate Cupcakes with Mint Chocolate Chip Frosting


Andes Mint Chocolate Chip Fudge

Andes Mint Chocolate Chip Fudge


Skinny Frozen Mint Chocolate Chip Pie

Skinny Frozen Mint Chocolate Chip Pie


Mocha Mint Chocolate Chunk Cookies

Mocha Mint Chocolate Chunk Cookies-5


See more mint chocolate recipes.

See more brownie recipes.

Mint Chocolate Brownies





164 Responses to “Mint Chocolate Chip Cheesecake Brownies.”

  1. #
    mooposted March 31, 2013 at 11:32 am

    Just found your blog and I LOVE it! These are just beautiful, I can’t wait to try them! Moo x


    • Sallyreplied on April 1st, 2013 at 8:39 pm

      Thank you so much! Glad you found it!


  2. #
    Reeposted April 8, 2013 at 1:43 pm

    Hey, Sally! It’s me again! I just baked these mouth-watering brownies this afternoon, and I literally fainted on the couch I was sitting on as I tasted it! It tasted SO good, and everyone loved it. Seeing the reaction on their faces as they ate it was priceless! I don’t know why, but it took almost an hour in the oven for it to get ready… Maybe it’s my oven? Anyways, thank you for sharing this amazing recipe! Can’t wait to try the rest of your recipes!


  3. #
    KaylenePposted April 9, 2013 at 6:24 am

    Mint + Chocolate + Cheesecake = Pure Bliss! I am so going to have to make these now!
    Thanks so much for the recipe :)


  4. #
    Phuongposted April 26, 2013 at 3:30 am


    Great recipe, planning to try it sometime today.

    Just a quick question, 350 degrees? Do you mean in Fahrenheit measurements?


    • Sallyreplied on April 26th, 2013 at 8:53 am

      Yes, 350F. Sorry about that!


      • DKreplied on April 9th, 2015 at 4:14 pm

        You honestly thought 350 Celsius ? that’s over 650 Fahrenheit … smh …good luck figuring out the rest of the recipe.

  5. #
    Val Adamposted May 13, 2013 at 11:40 am

    Hi Sally!
    Sorry I haven’t been around, but I’ve been sooooo busy.
    I did get to try this recipe on Friday for a group of friends and they LOOOOVED it. Needless to say, I LOOOOOOOOVED it too!
    I ‘accidentally’ put too many chocolate chips in the recipe (I put some in the brownie mix too) but it turned out all right (!)
    I’ll be trying more of your wonderful recipes later, I promise to stay in touch!


    • Sallyreplied on May 13th, 2013 at 12:00 pm

      “too many chocolate chips” is never a problem in my mind. Glad you made these!


  6. #
    Monicaposted May 23, 2013 at 5:48 pm

    Hi Sally these brownies look amazing. I have also see many of your other recipes. I want to try them all but I have a small problem, I want to make all these desserts for my family but they do not eat eggs. Is there a substitution I could use?


  7. #
    Rabbiaposted May 25, 2013 at 10:46 am

    Hi Sally,
    I tried your mint chocolate cheesecake brownies and they were sooo yummmmy. My family and friends loved it !! The only issue in UK is that food colours don’t give u a nice bright colour …… Now I am gonna try red velvet ones…. Yumm yummm


    • Sallyreplied on May 25th, 2013 at 3:22 pm

      I’m glad you loved the taste, Rabbia! Enjoy those red velvet brownies.


  8. #
    Sineaposted May 29, 2013 at 7:09 am

    These look absolutely delicious! Wanted to bake them on impulse and couldn’t get hold of the mint unfortunately but still tasted great with a plain cheesecake swirl through them. Next step: find mint extract.


    • Sallyreplied on May 29th, 2013 at 8:43 am

      I have no doubt in my mind that they were still delicious!


  9. #
    Natashaposted June 3, 2013 at 1:47 pm

    Hi Sally!!
    I can’t believe I haven’t stumbled upon ur site before, I am so in love with many of ur recipes! I live in Seattle and agree with it or not but I work at a canabbis market and I make my own mmj edibles and always looking for interesting and unique things to bake and I gotta tell you that I’m in love with ur recipes and making 4 different things today, these brownies, cake batter cookies, andie mint fudge and chocolate chip frosting cupcakes!! Thank you for sharing all ur wonderful ideas and for sure will be regularly visiting my new favorite site!!


    • Sallyreplied on June 3rd, 2013 at 1:49 pm

      Glad you stumbled upon my website as well, Natasha! You picked a few of my favorite recipes to make. I hope you enjoy them all :)


  10. #
    Amandaposted June 7, 2013 at 3:25 am

    How would you rate these as far as skill level? My fiance told me that cheesecake is pretty hard to make. I want to make these pretty bad!


    • Sallyreplied on June 7th, 2013 at 5:53 am

      Cheesecake brownies are not like a regular cheesecake. If 5 is the hardest and 1 is the easiest, these are a 2.


  11. #
    Maryaposted June 10, 2013 at 3:13 pm

    Sally dear, it’s coArsely chopped chocolate, just as it’s coArse salt. (obviously no capital i the middle of the word — that was for emphasis.) Please? Just to satisfy us spelling mavens? Great recipes, every one.


  12. #
    christaposted June 27, 2013 at 12:03 pm

    Do these have to be refridgerated? Or do you think they could survive being vaccum sealed and placed in the mail? Thanks!


    • Sallyreplied on June 27th, 2013 at 1:15 pm

      Christa, I write in the recipe: “Brownies stay fresh stored in the refrigerator for 1 week.” So no, they cannot be mailed.


  13. #
    Lauraposted August 23, 2013 at 2:39 pm

    I’ve only recently stumbled across your site, but already I have found it soooo hard to decide what to make first!! I absolutely adore mint and chocolate and for my other half’s birthday I thought i’d make him these (how kind of me!!) – has nothing whatsoever to do with the fact that I am drooling over them myself. Will post pictures on my very new blog and link to your recipe. So excited! Thank you x


    • Sallyreplied on August 23rd, 2013 at 4:01 pm

      Laura – that’s great! And whenever I want to make my other half omething, I always make sure it’s peanut butter and chocolate. He loves PB+C, but I LOVE it. These brownies are awesome, hope you both enjoy!


  14. #
    Lowriposted October 29, 2013 at 10:19 am

    Hi Sally, love your blog! :)

    I’ve made these brownies a few times and they’ve always gone down an absolute treat.

    I was just after a few further tips really, I can never seem to get the green that shows up on top to stay green like you can, the cheesecake mixture always seems to brown on top and I was just wondering if there’s anything I need to do?

    Also the last few times I’ve made this recipe, the brownie mixture has been very thick, and a bit tricky to swirl with the cheesecake mixture, as mine always seems to turn out a little runny and it doesn’t swirl together as well as I’d like, but perhaps I’m not swirling properly? 😛



    • Sallyreplied on October 29th, 2013 at 10:23 am

      Hi Lowri – try covering your brownies loosely with foil when you are baking them. This will help block the direct heat on top of the cheesecake swirl, helping it to stay green. The brown batter is certainly thick, yes. But you also say it is thin? Sorry I am not understanding your last question. Thank you!


      • Lowrireplied on October 29th, 2013 at 12:25 pm

        That’s great, thanks :)

        Oops sorry, my bad 😛 The brown batter is quite thick and sticky but i find my cheesecake is a little runny and I wonder if I’m swirling correctly?

        Should I add the rest of the brown batter on top of the dollops of cheesecake before I swirl, or afterwards?

        Sorry if these are silly questions, I’m new to the whole baking thing :)

        Thanks for getting back to me :)


        • Sallyreplied on October 29th, 2013 at 1:16 pm

          Hi Lowri – not silly questions at all! I apologize my instructions are a little hard to follow! Pour the brownie batter into the pan, reserving 1/4 cup of it. Then, dollop with spoonfuls of cream cheese mixture. This mixture should not be too runny if you are using full fat cream cheese. Then, before swirling, drizzle the top of the dollops of cream cheese with the brownie batter. Then swirl the entire top gently with a knife or toothpick.

          I hope this helps!

  15. #
    Lauraposted November 17, 2013 at 7:37 pm

    Hi Sally
    I live your website but being from the UK I’m not sure of your measurements. Can you point me to a website conversion for the weights if 1 stick of butter or 1 cup of sugar? I’ve read that a cup of wet ingredient us a different measurement to a cup of dry. I’m thoroughly confused. My husband will love these :). Thanks Lx


    • Sallyreplied on November 17th, 2013 at 8:10 pm

      Hey Laura – this recipe is written in gram measurements, so that should be what you need.


  16. #
    Maryamposted December 14, 2013 at 11:24 am

    hello, these looks amazing but i dont think they sell (pepper mint extract) anything i can add instead?
    thank you


    • Sallyreplied on December 14th, 2013 at 12:23 pm

      I’m not sure of a substitute for the peppermint extract, except perhaps peppermint oil. Though you would need the tiniest drop of peppermint oil because it is extremely, extremely strong. Stronger than peppermint extract.


  17. #
    Maryamposted December 14, 2013 at 2:52 pm

    thank you for your quick reply. sorry! i do have one more question. is it ok if i used fresh chopped mint? and if so how much of it?
    thank you :)


  18. #
    butterflyfish1 (@butterflyfish1)posted December 16, 2013 at 10:43 pm

    Just made these this week. Awesome — huge huge hit in my house. Making them for Christmas treat for extended family — thinking of playing around with food coloring to do red & white instead of green (maybe it’ll look like a candy cane? maybe it’ll look like a pink mess? Who knows! It’ll be tasty!)



    • Sallyreplied on December 17th, 2013 at 10:00 am

      Great idea – and just keep adding the food coloring until you reach the desired shade of red. I love these brownies too!


  19. #
    Torreposted December 22, 2013 at 4:02 pm

    I just made these! So good pretty and so easy! I did have to bake them quite longer than what you said but I think my pan was too small (I measured it first because it didn’t have the measurements on it and it was ceramic vs metal). At any rate, I just kept checking until they were done. They are so pretty and YUMMY! Thanks!


    • Sallyreplied on December 23rd, 2013 at 7:22 am

      So happy you love them, Torre!


  20. #
    Torreposted December 22, 2013 at 4:04 pm

    OH and I meant to add, now I want some brownie batter FUDGE! LOL 😀 can we get some brownie batter fudge? Please?!?!? Pretty please?!?? 😀


  21. #
    Aurelposted January 4, 2014 at 6:52 am

    Hey sally! Its me again sorry if i ask to much questions.. Um i was wondering can i omit the mint? Bc i dont have any peppermint extract.. And will it taste weird if i omit the mint? Please reply sally xx


    • Sallyreplied on January 4th, 2014 at 8:59 am

      You may omit the peppermint extract, yes.


  22. #
    MaryWposted February 12, 2014 at 12:03 pm

    I have a batch of these in the oven…I can’t wait to try one! Or several :)


  23. #
    momoposted February 19, 2014 at 2:10 pm

    Hi sally id really like to try your brownies recipes out but I was wondering if it were possible to use this frudge brownie recipe for the red velvet brownie batter ? Or would the red food colour not work… lol im hesitant to use cocoa … melted chocolate sounds more appealing… amazing site by the way … I will b visiting regularly from now on….


    • Sallyreplied on February 19th, 2014 at 8:36 pm

      The red food coloring won’t really stand out with all the melted chocolate. You could certainly use this recipe with a cream cheese swirl and leave out the mint and green food coloring in the cheesecake part.


  24. #
    Briannaposted March 12, 2014 at 3:55 pm

    These look amazing. I want to make them for Saint Patrick’s Day but I have to ask, why don’t you recommend using chocolate chips? I have those on hand and not baking chocolate bars so I had planned on using them until I read through the whole post.


    • Sallyreplied on March 12th, 2014 at 4:33 pm

      Hey Brianna! Chocolate chips are not pure chocolate. For the best taste in my homemade brownies, I encourage readers to use pure chocolate.


      • Briannareplied on March 12th, 2014 at 4:49 pm

        Makes perfect sense, thanks for the tip!

  25. #
    Marianneposted March 14, 2014 at 8:54 am

    Just wanted to say how much I have enjoyed these guys. I’ve made these a few times and they are indeed a crowd pleaser.
    Mint and chocolate are best friends in my book.
    They taste amazing. I love the intense chocolate flavor combined with the freshness the mint flavor adds.

    And I love green so it’s a homerun for me:-)

    Greetings all the way from Denmark


    • Sallyreplied on March 14th, 2014 at 10:03 am

      Thanks for reporting back, Marianne! Yes, the mint and chocolate flavors are spot on. Definitely a favorite brownie recipe!


  26. #
    Olivia Helmposted March 15, 2014 at 12:22 pm

    Hi Sally! What size pan should I use instead of the 11X7 inch pan? Unfortunately, I don’t have one.


    • Sallyreplied on March 15th, 2014 at 1:52 pm

      A 9×9 pan would be a great substitute. The baking time will be a few minutes longer since the pan is slightly smaller. I’m unsure of the exact time. Same baking temperature though. Enjoy!


  27. #
    Amandaposted March 17, 2014 at 8:51 am

    I loved the raspberry cheesecake swirl brownies, but now I must make my mother both! Unfortunately for her I always come home with a long list of things I want to bake! 😀


  28. #
    Katieposted March 17, 2014 at 7:05 pm

    I made these today for a little Saint Patricks Day dinner. They were soooooooo yummy! Everyone loved them. Great recipe!


  29. #
    Nehaposted March 22, 2014 at 2:27 am



  30. #
    Hannahposted March 31, 2014 at 12:30 pm

    Hello Sally, as a relative brownie baking rookie, I felt I needed to comment. I made these yesterday, they are indulgent and very fudgy.

    I am sure that I will make them again and perhaps tweak a few of my hiccups, for instance doubling the batter to actually fill my pan! I suppose I could use a smaller pan – or not!

    I hope you don’t mind that I have added your recipe with links to you on my little blog, with grams instead of cups. I look forward to using your website more as everything you make looks heavenly.

    Love x


    • Sallyreplied on March 31st, 2014 at 5:01 pm

      Hi Hannah! So glad you made these. Thank you for sharing them!


  31. #
    Sarahposted April 9, 2014 at 9:05 am

    I will try the recipe of the mint chocolate cheese cake AM EXCITED ❤️❤️ will tell you about the results


  32. #
    Rebeccaposted June 8, 2014 at 6:37 am

    Finally made these! I had made the raspberry ones a couple of weeks back (my grandfather gorged on those, giving himself a 2 day migraine!!!) and made this version for a birthday party tomorrow. I really need to choose a recipe from your cookbook, after requesting (and receiving) one for my birthday last month!


  33. #
    Leesaposted August 29, 2014 at 10:08 pm

    OMG! I just came across your website about a half an hour ago, your recipe ideas are to die for! I love to bake from scratch, you have amazing and wonderful flavour combinations and have inspired me to invent some of my own.

    Thank you so much Sally!


  34. #
    Robynposted September 8, 2014 at 6:12 pm

    These are fantastic! While devouring these my husband asked if I could make them with peanut butter instead of the mint/green. Woah would that be good! Any suggestions on how to do this?


    • Sallyreplied on September 8th, 2014 at 6:47 pm

      Hi Robyn, for this I would beat in 1/2 cup of creamy peanut butter to the cream cheese filling.


  35. #
    Alexposted November 19, 2014 at 12:46 am


    I want to make these brownies and the red velvet brownies, but they need pans of different sizes. How should I adjust this recipe for a 13 x 9 pan?



    • MaryAnn Creplied on February 15th, 2015 at 4:49 pm

      Invest in the 11×7 pan and make these! You won’t be sorry!


  36. #
    Rachelposted December 15, 2014 at 3:31 pm

    I found these wandering around Pinterest and made them for my apartment’s Christmas dinner- what a hit! Thanks so much, these are awesome!!!!


  37. #
    MaryAnn Cposted February 15, 2015 at 4:47 pm

    Made these yesterday (minus the mint) and they are ah-mazing! They are so rich and fudge-like without being too much! Thanks Sally! Your recipes are always a hit!


  38. #
    janetposted March 14, 2015 at 12:28 am

    Hi Sally,

    How would you adjust the recipe and baking time for a 9×13 pan?


    • Sallyreplied on March 14th, 2015 at 2:32 pm

      For this particular recipe, I’m unsure. You could make it all fit into a 9 inch square pan, though the bake time will be a little longer.


  39. #
    Sandiposted March 16, 2015 at 1:07 pm

    Have these in the oven as of now. Thought it would be OK to use semi-sweet chocolate chips since the actual recipe did not specify not to. Only saw that when reading your whole post.
    Oh no, will they be OK????


  40. #
    Taljaposted March 20, 2015 at 8:45 pm

    Where do you get peppermint extract? At Walmart they only had mint extract. . . would that taste too much like toothpaste?

    Thanks! You are the best!


    • Sallyreplied on March 20th, 2015 at 9:07 pm

      I don’t recommend mint extract for that very reason. I find peppermint extract in the baking aisles of most grocery stores. I usually find it at Walmart too. I buy McCormick brand. Check your grocery store– they likely have it.


      • Taljareplied on March 20th, 2015 at 9:17 pm

        Thanks! I’m going to Ralph’s soon would they have it there? Thank you again for the tips!

  41. #
    Valerieposted March 26, 2015 at 11:12 am

    Does the foil not need cooking spray?


  42. #
    Joyposted May 8, 2015 at 12:24 pm

    Hey Sally!

    Any chance you have a good Thin Mint recipe up your sleeve? I’ve looked online but don’t trust anyone else but you. 😉


  43. #
    Lolaposted May 10, 2015 at 7:32 am

    Oh my! Just made these and they are amazing!! Although I didn’t have any peppermint extract so just put vanilla extract in the cheesecake… might need to get some peppermint and make another batch soon…what a shame!!! Couldn’t even resist waiting until they were cool to try! Looking forward to trying out the red velvet ones too. Thanks for the recipe!


  44. #
    Rachel Pageposted May 21, 2015 at 4:14 am

    Got this right teh first time! Turned out fudgy and chewy and the chocolate chunks…. mmmmm….


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