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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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

186 Comments

  1. 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!

    1. 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!

  2. 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!

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

  3. 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!

    1. 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!

  4. 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!)

    1. 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! 🙂

  5. 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! 🙂

  6. 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!

    1. 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!

  7. 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. 😀

    1. 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!

  8. 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!)

  9. 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!

  10. 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!

  11. 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.

  12. 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. 🙂

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