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




  • 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.

  • 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; 13 g total fat; 70 mg cholesterol; 148 mg sodium. 21 g carbohydrates; 3 g protein;