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

Yield: 20 brownies

Print Recipe

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.

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.

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
   

173 Responses to “Mint Chocolate Chip Cheesecake Brownies.”

  1. #
    81
    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

    Reply

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

      You may omit the peppermint extract, yes.

      Reply

  2. #
    82
    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 🙂

    Reply

  3. #
    83
    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….

    Reply

    • 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.

      Reply

  4. #
    84
    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.

    Reply

    • 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.

      Reply

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

        Makes perfect sense, thanks for the tip!

  5. #
    85
    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

    Reply

    • 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!

      Reply

  6. #
    86
    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.

    Reply

    • 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!

      Reply

  7. #
    87
    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! 😀

    Reply

  8. #
    88
    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!

    Reply

  9. #
    89
    Nehaposted March 22, 2014 at 2:27 am

    YUMMM… MUST. TRY. ALL OF THESE.

    Reply

  10. #
    90
    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

    Reply

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

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

      Reply

  11. #
    91
    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

    Reply

  12. #
    92
    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!

    Reply

  13. #
    93
    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!

    Reply

  14. #
    94
    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?

    Reply

    • 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.

      Reply

  15. #
    95
    Alexposted November 19, 2014 at 12:46 am

    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!

    Reply

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

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

      Reply

  16. #
    96
    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!!!!

    Reply

  17. #
    97
    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!

    Reply

  18. #
    98
    janetposted March 14, 2015 at 12:28 am

    Hi Sally,

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

    Reply

    • 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.

      Reply

  19. #
    99
    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????

    Reply

  20. #
    100
    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!

    Reply

    • 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.

      Reply

      • 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!

  21. #
    101
    Valerieposted March 26, 2015 at 11:12 am

    Does the foil not need cooking spray?

    Reply

  22. #
    102
    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. 😉

    Reply

  23. #
    103
    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!

    Reply

  24. #
    104
    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….

    Reply

  25. #
    105
    dheetaposted October 22, 2015 at 1:34 pm

    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 🙂

    Reply

    • Sallyreplied on October 22nd, 2015 at 3:17 pm

      I believe in these photos– I used McCormick food coloring.

      Reply

  26. #
    106
    Karaposted November 8, 2015 at 7:31 am

    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? 

    Reply

    • Karareplied on November 8th, 2015 at 7:36 am

      *unlike-typo sorry

      Reply

  27. #
    107
    joposted January 27, 2016 at 7:13 pm

    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 

    Reply

    • Sallyreplied on January 28th, 2016 at 1:03 pm

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

      Reply

      • joreplied on January 28th, 2016 at 1:20 pm

        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? 

  28. #
    108
    Laurenposted March 3, 2016 at 2:34 pm

    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!

    Reply

  29. #
    109
    Bakerposted May 22, 2016 at 9:38 am

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

    Reply

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