My last weekend was a lazy and sleep-catching type of a weekend (although it would be better if I didn’t have those cramps). The past few weeks have significantly contributed to my sleep debt due to work, friends and travelling. So not gonna lie, it was great to have a weekend of just lying on the sofa with my blanket and yes I am not ashamed to admit… Netflix-ing!

Baking on Sunday night was a great way to top off my lazy weekend. I was in the mood for something rich and chocolaty but different. Then I remembered the bottle of peppermint extract I bought last Christmas that I haven’t had the chance to use yet. After the usual Googling and Foodgawkering, I settled on this recipe. I omitted the chocolate chips because I felt they might be a little over the top. However, I do wish I added more of the peppermint extract. I should have tasted the cream cheese mixture after (a rookie mistake!). Even though you can’t taste the mint much, they were still delicious! So moist, rich, fudgy and tangy! They will be great for a Christmas party along with the red velvet cheesecake brownies!


Mint chocolate cheesecake brownies (Recipe from Sally’s Baking Addiction)


1/2 cup (1 stick or 115g) unsalted 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

8 ounces (224g) cream cheese, softened
1/4 cup (50g) sugar
1 egg yolk
1/4 -1/2 teaspoon peppermint extract (add more if you don’t taste the mint)
2 drops liquid or gel green food coloring (add more if you want more green)


  1. Adjust the oven rack to the lower third position and preheat the oven to 350°F. Line the bottom and sides of an 13x9x2 in 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. 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.
  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.

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