Mint Chocolate Chip Cheesecake Brownies.

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

Mint Chocolate Chip Cheesecake Brownies | 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.

Mint Chocolate Chip Cheesecake Brownies by 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.  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 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 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 | sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

*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.

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Mint Chocolate Chip Cheesecake Brownies

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

Yield: 20 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
  • 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:

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.

*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?

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See more mint chocolate recipes.

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149 Responses to “Mint Chocolate Chip Cheesecake Brownies.”

  1. #
    1
    Meredithposted March 10, 2013 at 6:55 pm

    I love mint and chocolate!! My son’s birthday is Dt. Patty’s day! Maybe I’ll make these or the cupcakes with mint chocolate chip frosting. Delish! Oh by the way, I made the chocolate chip cookie, peanut butter cup, brownie bars today! Haven’t tried it yet, but dying to cut into them!

    Reply

    • Sallyreplied on March 11th, 2013 at 8:47 am

      Hey Meredith! Any of the mint chocolate recipes mentioned are fantastic. Both are new recipes and I can’t sing enough praises for either. I love those brownie/cookie/pb cup bars! They are dangerous, though. Too good to be true!

      Reply

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    Jennifer @ Peanut Butter and Peppersposted March 10, 2013 at 6:55 pm

    Wow! Your brownies look amazing!!!!!!!!!! I love chocolate and mint together! So good!! Thank you for sharing!!!

    Reply

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    Leslie Sweet @ HealthyByBalanceposted March 10, 2013 at 7:17 pm

    Dude! I’m in! Cheesecakes and Brownies…well seriously, that’s just perfection…but then you have to go and throw in mint chocolate…I’m not sure I can handle it…but oh, I will try!!!! I’m so doing this for St. Patrick’s Day…thank you! And by the way, your pics are crazy good. I have some pic envy for sure!

    Reply

    • Sallyreplied on March 11th, 2013 at 8:47 am

      Thank you for the photography compliment! That means a lot. I love the combination of cheesecake and brownies too. A LOT!

      Reply

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    Mandieposted March 10, 2013 at 7:30 pm

    These look great, Sally! Mint + Chocolate = refreshing!

    Reply

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    Averie @ Averie Cooksposted March 10, 2013 at 7:39 pm

    Sally they look so fudgy and gorgeous! I have a brownie recipe going out for my next post! And last week I did mint bars. We’re on the same wavelength :)

    The darkness and richness of these, coupled with that green minty swirl, is just…perfection! It’s too bad you had a semi-fail with the first brownie attempt, using the cocoa powder recipe. But quickly recovered and used the melted choc recipe. Again…I had a fail making choc-mint bread, which is how my bars came about. It tasted great but the swirling, cocoa powder, etc was not pretty and we all know pretty is where it’s at. Like you, I was swimming in a sea of mint + choc last week! Not a huge problem though.

    Happy St Paddy’s Day!

    Reply

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    Liz (Little Bitty Bakes)posted March 10, 2013 at 8:13 pm

    These are the cutest brownies ever, although I may be biased because I’m drawn to green! I love that you admit you don’t have a preference for the cocoa powder vs. melted chocolate brownie recipe, I have always felt that way about homemade brownies too! But it makes sense that you’d want the thinner batter here with these. Great recipe!

    Reply

    • Sallyreplied on March 11th, 2013 at 8:49 am

      I’m drawn to green too Liz! one of my favorite colors to wear. And yes, I don’t mind cocoa powder or melted chocolate in my brownie recipes. Honestly, I’ve tried them both several times and a brownie made with either still tastes pretty darn good to me!

      Reply

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    Dorothy @ Crazy for Crustposted March 10, 2013 at 8:36 pm

    To die for Sally! I love how much minty cheesecake swirl there is. Do you know I’ve never made a cheesecake swirl brownie? I must remedy that! These are fantastic.

    Reply

    • Sallyreplied on March 11th, 2013 at 8:53 am

      Never made a cheesecake brownie? Oh Dorothy, you need to try it! There is nothing like a homemade brownie with a thick cheesecake swirl in the center. The cheesecake isn’t overpowering at all here, it just tastes like a creamy mint filling. I know you would love it!

      Reply

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    Gloria @ Simply Gloriaposted March 10, 2013 at 8:36 pm

    Oh my! These are so fun and GORGEOUS! Sally, I have to say, your brownies ROCK! I made your Red Velvet Cheesecake Swirled Brownies (the day you posted them!). And shared them with my (favorite) neighbors…they were amazing! I’m going to make these minty ones for next Sunday for all the kiddos. I love the way you make the brownies on the fudgy side…YUM! And, I also agree with the kind of boxed brownie mix…but it’s been a few years since I’ve done a box. (Homemade is so much better in every way…especially yours!)

    Reply

    • Sallyreplied on March 11th, 2013 at 8:54 am

      Hey Gloria!! Yes to everything – homemade is much better than a box, but those Ghirardelli brownies are to die for. Thank you for saying my brownies are gorgeous and I’m glad you love the red velvet ones so much. I love them too! Let me know how you all like this version! :)

      Reply

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    Avery @ Southern Belle Living Wellposted March 10, 2013 at 8:40 pm

    The vibrance in the green is gorgeous! I love how “marble-y” they look!

    Reply

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    Colleen @ What's Baking in the Barbershop?!posted March 10, 2013 at 8:43 pm

    Who does NOT love chocolate and mint together?! I adore the look of these, Sally! The green is so pretty!!!

    Reply

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    Marcie @ FlavortheMomentsposted March 10, 2013 at 8:50 pm

    St. Patrick’s Day means minty and chocolatey for me, so you hit the nail on the head where I’m concerned!

    Reply

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    luv what you doposted March 10, 2013 at 8:54 pm

    I would love to be hanging around your apartment to try all of those not soo pretty but good tasting brownies : ) I love mint and chocolate! These look wonderful…you made them so fancy looking.

    Reply

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    Eva @ Eva Bakesposted March 10, 2013 at 9:08 pm

    You already know that mint and chocolate is my favorite dessert flavor combination. The swirls in your brownies are gorgeous, Sally! And I love fudgey brownies! Please pass me the plate so I can steal, um, taste some! :)

    Reply

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    Jocelyn @BruCrew Lifeposted March 10, 2013 at 9:13 pm

    Those look to die for! I love the swirly twirly mint cheesecake in the fudgey brownie!!! Perfect St. Patrick’s Day dessert!!!

    Reply

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    Sally C - only gluten free bakingposted March 10, 2013 at 9:35 pm

    These look delicious. I love mint chocolate cheesecake and with brownie underneath, yum that sounds perfect. :)

    Reply

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    Chung-Ah | Damn Deliciousposted March 11, 2013 at 4:01 am

    Yes and yes! I prefer my brownies chewy and fudgy too – it’s the only way to eat them! And these mint ones are amazing! It’s 1AM and now all I can think about is devouring these babies!

    Reply

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    Annie @ Annie's Nomsposted March 11, 2013 at 5:13 am

    I’m right there with you on wanting your brownies realllllllly fudgy and dense, I’m exactly the same, if I wanted chocolate cake, I’d make one!! My brownie recipe uses melted chocolate too and I’ve always had loads of compliments on how fudgy they are even 4 days after I’ve made them, but I’m going to give this one a go as it has 1 more egg and more chocolate than mine so hopefully they’ll be even more fudgy!

    Reply

    • Sallyreplied on March 11th, 2013 at 9:05 am

      That’s the thing with my brownie recipe too, Annie – stays SO fudgy even after a few days and I love that. Let me know how you like this version compared to yours if you make it. Thanks Annie!

      Reply

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    Erin @ Texanerin Bakingposted March 11, 2013 at 7:01 am

    Fudgy brownies are the only kind of brownies that need to be made, as far as I’m concerned. :) And I LOVE mint and chocolate together! So happy to see that there’s cream cheese involved, too. Cream cheese just makes everything better. And great swirling job. I always do terribly at that and then just give up and add more topping so it’s completely covered. :D

    Reply

    • Sallyreplied on March 11th, 2013 at 9:22 am

      I love cream cheese and brownies together! And the swirling job was VERY hard the first time I made them but with the thinner batter the second time around, it was much easier. Thank goodness! Thanks Erin!

      Reply

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    Caleyposted March 11, 2013 at 7:19 am

    These not only sound absolutely delicious but they look lovely! Thanks for your trial and error to get such gorgeous results! I’m a physics/math major so I’m all about fractals and M.C. Escher-type designs, and your swirls look downright mathematically beautiful! (nerd alert, haha!)

    Reply

    • Sallyreplied on March 11th, 2013 at 9:24 am

      You’re not a nerd – I really appreciate hearing (or reading!) your thoughts on how beautiful they are, Caley!

      Reply

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    Christine @ 24 Carrot Kitchenposted March 11, 2013 at 7:46 am

    Boy these look good. There are so many tasty looking recipes on the site, I am having a hard time choosing. I do like mint, chocolate and brownies so I think it will be this one!

    Reply

    • Sallyreplied on March 11th, 2013 at 9:25 am

      Let me know how you like them Christine – or any other recipe you decide to make. Thank you!

      Reply

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    Jennie @themessybakerblogposted March 11, 2013 at 8:34 am

    Sally, it looks like all of your effort paid off. These brownies look fantastic. Yummo!

    Reply

    • Sallyreplied on March 11th, 2013 at 9:27 am

      Thanks Jennie! The two batches were well worth it. =)

      Reply

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    Shainaposted March 11, 2013 at 8:44 am

    I definitely agree with you that brownies should be fudgy and nothing like the consistency of cake!! The denser the better! These look great. Perfect for St Patty’s Day!

    Reply

    • Sallyreplied on March 11th, 2013 at 9:28 am

      “the denser the better” – exactly, Shaina! I made these with St. Patty’s Day in mind, too. :)

      Reply

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    Laura Dembowskiposted March 11, 2013 at 8:45 am

    These have totally put me in the St Patrick’s Day spirit! I bet the flavor combo is great!

    Reply

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    Cassie | Bake Your Dayposted March 11, 2013 at 9:21 am

    Loving these Sally! I just mad ebrownies this weekend and thought about throwing in some mint. Guess I’ll just have to make some more!

    Reply

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    Kelly @ Hidden Fruits and Veggiesposted March 11, 2013 at 9:29 am

    “If a Girl Scout Thin Mint Cookie were a soft brownie, this would be it.” — SOLD! I have to add these to the ridiculously long list of things I’m going to make for St Patricks day :)

    Reply

    • Sallyreplied on March 11th, 2013 at 1:07 pm

      So do I, Kelly! You have to let me know if you make these.

      Reply

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    tanyaposted March 11, 2013 at 10:12 am

    Mint chocolate chips would be fantastic enough, but then you had to make them cheesecake swirled! Sally, you are killing me with these amazing pictures and this recipe. I’ll be thinking about this all day.

    Reply

    • Sallyreplied on March 11th, 2013 at 1:08 pm

      Amazing pictures – thank you Tanya! It was a fun photoshoot with all of the pretty green swirls.

      Reply

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    Caroline @ Pass the Cocoaposted March 11, 2013 at 10:42 am

    Mint and chocolate are one of my favorite flavor combinations. These look amazing, Sally!

    Reply

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    Wendyposted March 11, 2013 at 10:45 am

    Sally, do you have any idea how hard you make it to decide which of your recipes to bake? These look delicious and are so pretty! I lean toward baking the cookie/bar recipes that I can mail, but I may cave and make one of the cheese cake brownie recipes for me. :) I will let you know. :)

    Reply

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    Nancy P.@thebittersideofsweetposted March 11, 2013 at 11:20 am

    Mix brown and cheesecake and you have the perfect combination. I love the fact that you tried this two different ways to give us readers the best of the best brownie!

    Reply

    • Sallyreplied on March 11th, 2013 at 1:12 pm

      Exactly, Nancy! The first version just did NOT look nice. And I know we all eat with our eyes. :) Thank you!

      Reply

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    Suesposted March 11, 2013 at 11:26 am

    I love mint chocolate everything, but especially when it involves the fabulous green color! :)

    Reply

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    Becky @ Olives n Wineposted March 11, 2013 at 11:27 am

    Love the green swirls for the St. Patrick’s Day celebration! I bet these would taste wonderful with a pint of Guinness on the side ;)

    Reply

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    Rosie @ Blueberry Kitchenposted March 11, 2013 at 12:15 pm

    Mmm your brownies sound so good! Your photos are just gorgeous too!

    Reply

    • Sallyreplied on March 11th, 2013 at 1:12 pm

      Thanks so much Rosie! That’s very sweet of you to say.

      Reply

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    Anne @The Cooking Campaignposted March 11, 2013 at 12:24 pm

    WOW! These look soo good!

    Reply

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    Anna @ Hidden Poniesposted March 11, 2013 at 12:29 pm

    I love green food, it’s amazing how well bright green goes with chocolate! And mint and chocolate? Always a win in my books!

    Reply

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    Karlyposted March 11, 2013 at 12:58 pm

    Sally, that green cheesecake is to die for!

    Reply

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    Anna {Herbivore Triathlete}posted March 11, 2013 at 1:03 pm

    I completely agree that brownies should be fudgy not cakey. I am not a fan of cake so I don’t want my brownies to taste like cake! These are beautiful Sally.

    Reply

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    Hannah @ CleanEatingVeggieGirlposted March 11, 2013 at 1:56 pm

    How perfect would these be for St. Patty’s Day?!? They are so pretty with that BRIGHT green!

    Reply

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    Ashley @ Wishes and Dishesposted March 11, 2013 at 2:34 pm

    Loving the green in these!!

    Reply

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    Natalieposted March 11, 2013 at 2:50 pm

    DROOL! How perfect are these little morsels of goodness, yum!

    Reply

    • Sallyreplied on March 11th, 2013 at 2:52 pm

      Thanks Natalie!

      Reply

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    Meghan @ The Tasty Forkposted March 11, 2013 at 3:01 pm

    If these are half as good as your red velvet cheesecake brownies, then I need to step away from my computer and make these brownies right NOW! I love cheesecake anything! :)

    Reply

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    Jess @ OnSugarMountainposted March 11, 2013 at 3:59 pm

    Oooo Sally these would be an awesome Easter treat! What with the green and all – and maybe a healthy dash of colorful sprinkles ;) But regardless they are too good to pass up !

    Reply

    • Sallyreplied on March 11th, 2013 at 7:50 pm

      Why didn’t I add sprinkles? Oh dear. I may need to make them again now!

      Reply

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    Kare @ Kitchen Treatyposted March 11, 2013 at 5:16 pm

    How awesome are these? So pretty. They’d be a blast to make with kids, too. My daughter would have a blast! Of course, she’s only just over a year old so the swirls won’t be as pretty (and half the batter will end up on the counter and on us) but I can tell it would be well worth it.

    Reply

    • Sallyreplied on March 11th, 2013 at 7:52 pm

      These are definitely a fun treats for the kids, Kare! The first time I made these, the swirls weren’t pretty at all – picture worse than what you think your little daughter would do! But yes, these are so fun to make and delicious to eat. :)

      Reply

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    Ikhlasposted March 11, 2013 at 5:32 pm

    Oh my, chocolate and mint?! Yes please! These look so fudgy and chewy, Sally! Can’t wait to try them :D

    Reply

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    Nicole @ Young, Broke and Hungryposted March 11, 2013 at 5:33 pm

    Your swirling job is spot on! Whenever I try to do it, it ends up looking like a gigantic blob. And love how bright green the mint layer. These brownies would magically disappear in my apartment as well.

    Reply

    • Sallyreplied on March 11th, 2013 at 7:53 pm

      Oh don’t worry Nicole, the first time I made these – everything DID look like a huge blob. Practice makes perfect though!

      Reply

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    Joy @ Baking-Joyposted March 11, 2013 at 5:49 pm

    These look fab Sally, I’ve never had a cheesecake brownie so will definitely be trying these! Fudgy brownies are the best :-)

    Reply

    • Sallyreplied on March 11th, 2013 at 7:54 pm

      Never had a cheesecake brownie before? Joy! You will LOVE these! I know you will. Let me know if you give them a try!

      Reply

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    Elizabeth @ Confessions of a Baking Queenposted March 11, 2013 at 6:25 pm

    MMM the cheesecake layer looks spectacular! I love it! How beautiful did these babies photograph. Seriously gorgeous.

    Reply

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    Tasha @ ThatsSoYummyposted March 11, 2013 at 8:09 pm

    Fudgy brownies are my favorite, lovin the add in with the mint, my son would go absolutely crazy over these…. Your pictures are great also!!!!! Love it :-)

    Reply

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    Julie @ Table for Twoposted March 11, 2013 at 8:35 pm

    Fudge brownies with mint just sounds like pure perfection! I love how thick your brownies turn out – it’s my favorite kind! They look super chewy and moist too. Cheesecake scattered throughout is just the cherry on top! This is super festive and perfect for St. Patty’s day :)

    Reply

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    Rachel (teacher-chef)posted March 11, 2013 at 9:30 pm

    LOVE these – my mom used to make a variation on these all the time at Christmas when we would visit friends when I was young… yum

    Reply

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    Ashley @ Kitchen Meets Girlposted March 11, 2013 at 11:55 pm

    YES! I totally agree–a fudgy brownie is the only way to go. And these? Are gorgeous! That green swirl just pops against the dark chocolate. OMG, so in love.

    Reply

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    Regina @ SpecialtyCakeCreationsposted March 12, 2013 at 12:24 am

    Minty cheesecake in brownies – I am really intrigued!

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    Hayley @ The Domestic Rebelposted March 14, 2013 at 1:55 pm

    Oh my word, Sal–these brownies are perfection! I LOVE mint and chocolate–and I especially love that you made it mint cheesecake swirls! I die.

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    Sarahposted March 15, 2013 at 3:36 pm

    I made these the other day, and they were great. I didn’t have time for from scratch, so I used a Duncan Hines dark chocolate boxed mix (couldn’t fine the Ghirardelli dark chocolate), and they turned out great. The fudgy chocolate with the delicate flavor of the mint swirl was perfect! I can’t wait til I have time to try the from scratch brownie recipe (also looking for time to try your skinny brownie recipe).

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    Rhondaposted March 17, 2013 at 8:14 am

    I made the mint chocolate chip cheesecake brownies yesterday and they were amazing! Although I did not make the brownies from scratch I used a box mix- will try that next time! Thank you for this wonderful recipe!!

    Reply

    • Sallyreplied on March 17th, 2013 at 9:38 am

      Hey Rhonda – a shortcut never hurt anyone. :) SO glad you made them. I adore these brownies! Thanks for reporting back. Happy St. Patty’s Day!

      Reply

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    Andreaposted March 17, 2013 at 10:22 pm

    I just made these for St. Patrick’s Day… as my boyfriend told me, they were to do die for! I used avocado to colour the cream cheese mix (green food colouring was sold out at my grocery store!) and it turned out a pale green but delicious! Thanks for the awesome recipe!

    Reply

    • Sallyreplied on March 17th, 2013 at 10:40 pm

      How perfect. I love that you used avocado, too. A natural food coloring. Thank you for reporting back about them. Happy St. Patty’s Day!

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    Kimposted March 21, 2013 at 10:11 am

    I’ve been in love with this recipe ever since I stumbled upon your website the other day.

    I made these today and although I had to use blue food colouring – it still came out a nice, light shade of green – they are to die for and so easy to make!

    Every time I check the container the numbers have decreased.

    Can’t wait to try out some more mint + choc treats of yours

    Reply

    • Sallyreplied on March 21st, 2013 at 10:46 am

      Hey Kim! thanks for reporting back about them and I am SO happy you made and love these brownies. let me know any other treats from my site you make, I love hearing about it.

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    fayedavisposted March 22, 2013 at 5:32 am

    The mint chocolate chip cheesecake brownies are worth a try!

    Reply

    • Sallyreplied on March 22nd, 2013 at 8:46 am

      Thank you Fayedavis!

      Reply

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    Xellaposted March 25, 2013 at 9:32 am

    The combinationof chcolate and mint is wonderful and to have this combined in a brownie… woah…. brownie heaven!

    Reply

    • Sallyreplied on March 25th, 2013 at 10:01 am

      Thanks Xella! I love mint and chocolate together.

      Reply

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    Nicoleposted March 29, 2013 at 12:02 am

    Sally, do you have any recipes changes for this at high altitude–say 5,000-6,000ft?

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    Ruthposted March 29, 2013 at 4:21 am

    Your recipes for the mint filled brownies look soooooooooo good. Is there any way to do the mint filling without cream cheese? I wasn’t sure if there was another ingredient that could be filled in for cream cheese. Would love to know.

    Reply

    • Sallyreplied on March 29th, 2013 at 5:19 am

      Hi Ruth! Unfortunately there is no substitute for cream cheese in the cheesecake swirl.

      Reply

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    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

    Reply

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

      Thank you so much! Glad you found it!

      Reply

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    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!

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    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 :)

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    Phuongposted April 26, 2013 at 3:30 am

    Hi,

    Great recipe, planning to try it sometime today.

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

    Reply

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

      Yes, 350F. Sorry about that!

      Reply

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    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!

    Reply

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

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

      Reply

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    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?

    Reply

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    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

    Reply

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

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

      Reply

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    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.

    Reply

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

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

      Reply

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    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!!

    Reply

    • 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 :)

      Reply

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    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!

    Reply

    • 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.

      Reply

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    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.

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    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!

    Reply

    • 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.

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    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

    Reply

    • 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!

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    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? :P

    Thanks,
    Lowri.

    Reply

    • 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!

      Reply

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

        That’s great, thanks :)

        Oops sorry, my bad :P 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 :)

        Regards,
        Lowri.

        • 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!

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    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

    Reply

    • 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.

      Reply

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    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

    Reply

    • 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.

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    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 :)

    Reply

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    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!)

    Thanks!

    Reply

    • 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!

      Reply

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    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!

    Reply

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

      So happy you love them, Torre!

      Reply

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    Torreposted December 22, 2013 at 4:04 pm

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

    Reply

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    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

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    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 :)

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    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

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    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!

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    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

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    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

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    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! :D

    Reply

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    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!

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    Nehaposted March 22, 2014 at 2:27 am

    YUMMM… MUST. TRY. ALL OF THESE.

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    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

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    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

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    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

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    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

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    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

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    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

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