Mint Chocolate Brownies
Deliciously thick and fudgy chocolate brownies that are infused with peppermint, and topped with a minty green cheesecake swirl. The BEST brownies for mint chocolate lovers!
Servings: 16 brownies
Calories: 253kcal
Ingredients
For the Brownies
- 1 ¼ sticks (140g) unsalted butter
- 1 ½ cups (300g) granulated sugar
- ¾ cup (75g) cocoa powder
- ¼ teaspoon salt
- 2 large eggs cold
- 1 ½ teaspoons peppermint extract
- ½ teaspoon vanilla extract
- ½ cup (60g) plain/all-purpose flour
- ½ cup (90g) chocolate chips
For the Cheesecake Swirl
- 4 oz (112g) cream cheese softened
- ¼ cup (50g) caster/granulated sugar
- 1 large egg
- ½ teaspoon peppermint extract
- 3 tablespoons (25g) plain/all-purpose flour
- Green food colouring optional
Instructions
For the Brownies
- Preheat the oven to 180C/350F/Gas 4. Line an 8x8-inch square baking pan with foil or parchment paper, and set aside.
- Place the butter, sugar, cocoa powder, and salt into a microwave-safe bowl, and heat for 30 seconds. Stir well, then continue heating in 30 second intervals (stirring after each one) until combined and very warm/hot to the touch.
- Add the eggs, peppermint extract, and vanilla, and mix well until combined. Fold in the flour until fully combined, then gently fold in the chocolate chips. Be sure not to let them ALL melt into the warm batter.
- Pour the batter into the prepared pan and spread out evenly. Set aside.
For the Cheesecake Swirl
- Mix together the cream cheese and sugar until smooth and combined. Add the egg, peppermint extract, and flour, and whisk until completely combined.
- If using, add enough food colouring to reach desired shade.
- Spoon dollops of the mixture on top of the brownie batter, and create swirls using a knife or toothpick.
- Bake for 35 - 40 minutes, or until the centre is no longer jiggly and a toothpick inserted comes out almost clean with a few moist crumbs.
- Allow to cool completely in the pan on a wire rack before cutting into squares.
Video
Notes
Brownies stay fresh, stored in an airtight container, at room temperature or in the fridge for up to 1 week. They also freeze well for up to 3 months. Thaw overnight in the fridge before serving.