Mint Chocolate Chip Cheesecake Brownies

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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.

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© 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. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

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

190 Comments

    1. You can as long as it’s not super thick. When I tried it with my Ultimate Fudge Brownie recipe it was too thick to swirl!

  1. Hi Sally,
    This may be a silly question, but after dolloping the cheesecake mixture on, do you dollop or spread the remaining batter on the cheesecake mixture then swirl?

  2. I made these with my cousin for St. Patrick’s day and they were so good! It was also really fast and easy to make! Thank you so much for such a great recipe!

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