Mint Chocolate Chip Cheesecake Brownies.

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

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

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.

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

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

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. 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.

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

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’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 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.

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

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. 😉

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.

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

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.

Mint Chocolate Chip Cheesecake Brownies

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

Ingredients:

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

Directions:

  1. 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 7 inch 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.
  2. 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.
  3. 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.
  4. 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.

Make ahead tip: Brownies freeze well up to 3 months. Thaw overnight in the refrigerator before serving.

Recipe 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.

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© 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.

See more mint chocolate recipes.

See more brownie recipes.

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

176 comments

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

  2. 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!

  3. 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!

  4. 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?

  5. Hi!

    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?

    Thanks!

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

  7. 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!

  8. Hi Sally,

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

    • 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.

  9. 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????

  10. 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!

    • 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.

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

  11. Does the foil not need cooking spray?

  12. 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. 😉

  13. 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!

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

  15. Hey sally, just wanna ask, what green food colouring did you use? It’s really great green colour. And can I replace peppermint extract with crushed peppermint leaves? Thanks for your response. Great love from Indonesia 🙂

  16. I was very excited to try these but I seem to have gone wrong somewhere. My brownie mixture is so thick and completely like any brownie mix I’ve ever made before. I triple checked the quantities so I don’t think I messed up the measurements. Any idea on where I went wrong? 

  17. Hi Sally, 
    I urgently need your help please! I baked this recipe on the weekend, without the cream cheese swirl, and it didn’t turn out right, this was my 2nd attempt.

    I tripled the recipe because I was using a 13″x9″ baking pan, and wanted to create a Snickers/Crunchie (Honey comb covered in milk chocolate) topped brownie. This is what I put in:

    345g Salted Butter
    672g  Dark Chocolate
    660g Granulated Sugar – (Way to sweet)  
    x6 Eggs
    x3 Teaspoons Vanilla 
    285g Plain Flour
    5g Salt

    1. Was tripling the recipe the wrong thing to do for that size tin?

    2. The brownies came out way to sweet (Even though I lessoned the sugar amount) Please would you advise me how much sugar to use? Maybe 350g instead?

    3. Should I use your (Ultimate Fudge Brownie Recipe instead) As I don’t want to swirl them just top them with chocolate bar pieces.

    I’m excited to hear back from you so I can get back to baking.

    Thank you so much Sally 

    • I would double the recipe at most. Use 250g sugar, I’d say. Especially since you don’t want super sweet.

      • Thank you for replying. 
        Would you recommend I bake them for 30/45mins? 160 fan oven?

        Whats your opinion on trying the Ultimate fudge brownie version topped with chocolate pieces.
        Which recipe works best, melted chocolate or cocoa powder for what i’m trying to achieve? 

  18. These look delicious! Will need to try these for the St Patty’s Day Potluck I am going to in a couple weeks…they will be perfect!

  19. For the regular brownie part, can you use cocoa powder?

  20. This turned out really nice! I realized halfway through assembling the ingredients that we didn’t have mint extract, so I went with vanilla extract for the cheesecake and left out the green food coloring.

    I did have a little difficulty swirling it in, because the brownie batter was so thick. I think that may have occurred because I used unsweetened chocolate and had to add more sugar to make up for it. It wasn’t very pretty, but everyone loved it anyway. Thanks!!!

  21. I made today and they are flat – they did not expand at all. I haven’t had a chance to taste them yet – they are still cooling. What could I have done wrong? I bake all the time, I haven’t had this happen before. 

  22. Made these today and they took almost 50 minutes. The green cheesecake wasn’t bright and beautiful and it all stuck to the foil. I’m so sad. I have had nothing but success with all of your recipes. Any ideas where I went wrong?

Leave a Reply

Your email address will not be published. Required fields are marked *