A creamy, peppermint-flavor cheesecake layer adds holiday flair to classic chocolate brownies.

Source: Midwest Living

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Recipe Summary

prep:
30 mins
bake:
30 mins
cool:
1 hr
chill:
2 hrs
total:
4 hrs
Servings:
24
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Line a 13x9x2-inch baking pan with foil, allowing edges of foil to extend over the ends of the pan. Coat foil with nonstick cooking spray. Set pan aside. In a medium saucepan heat and stir butter and chocolate over low heat until smooth; set aside to cool slightly.

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  • Stir the 1 cup sugar into the chocolate mixture. Add the 2 eggs, one at a time, beating with a wooden spoon just until combined. Stir in 1 teaspoon vanilla. Stir in the flour, baking soda, and salt just until combined. Spread batter evenly in prepared pan. Set aside.

  • In a large mixing bowl beat cream cheese with an electric mixer on medium speed until smooth. Add 1 cup sugar, 1 teaspoon vanilla, and peppermint extract; beat until smooth. Add milk and beat until combined. Add 3 eggs and beat on low speed just until combined. Pour cream cheese mixture over brownie batter in pan; carefully spread evenly over brownie batter. Drop red food coloring in random spots over cream cheese mixture. Use a thin metal spatula or table knife to swirl the food coloring into the cream cheese mixture (be careful not to swirl too deeply into the brownie layer).

  • Bake for 30 to 35 minutes or until set (center no longer shakes). Cool in pan on a wire rack for 1 hour. Cover loosely and chill for 2 to 4 hours. Use foil to lift uncut bars from pan to a cutting board. Cut lengthwise in half, then crosswise into 1-inch wide sticks. Chill to store.

Nutrition Facts

211 calories; fat 13g; cholesterol 70mg; saturated fat 8g; carbohydrates 21g; mono fat 4g; poly fat 1g; insoluble fiber 1g; sugars 18g; protein 3g; vitamin a 431IU; riboflavin 0.1mg; niacin equivalents 0.3mg; folate 14.5mcg; vitamin b12 0.2mcg; sodium 148mg; potassium 77mg; calcium 31mg; iron 1mg.
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