Mint Chocolate Cheesecake Brownies
Adapted from RecipeGirl
Last Monday night we had a little goodbye party for our Monday night yoga class. It was the last in a long series of these classes taught by Roscha, one of my very favorite yoga teachers. She is both funny and serious, passionate and loving and sassy all during the same class. I can’t go to her class without bursting out into laughter at least once during the class. Her classes are always a great workout, and yet the meditations almost always speak to me, too, touching things deep inside me I wasn’t quite aware of. It is all these things … all together … the laughter, the serious work, the beautiful words that she uses and then the quiet of relaxation that makes her classes so amazing. I walk out of her classes feeling beautiful and strong and happy, filled with love and kindness for everyone and every thing around me.
After our local yoga studio closed, I started driving quite a ways to go to these Monday night classes. I knew it would end soon, but I had to have my Roscha time! I promised her I would bring treats for our last class. She gave me a BIG smile when she heard that because she doesn’t bake and she absolutely LOVES home-baked goodies. I had to bring something really good. I am not sure why, but Mint Chocolate Cheesecake Brownies seemed like the perfect thing for the occasion. I baked up this pan of brownies, cut them into little squares, and boxed them into two separate containers for the trip: one to share with the class, and one for her to take home with her. The best part of it was I could hear her munching on brownies as she was doing the class–I was in the midst of a pose, so I couldn’t see her, but I knew. It made me smile. All the yogis loved these brownies, and Roscha was quite protective of the box I brought “just for her”.
Roscha will be opening her own yoga studio sometime this summer and I can’t wait for my next Roscha class. I promised her I would make treats for her grand opening celebration. I am not sure what I’ll make yet … I’m sure I will just know what is the right thing to bring.
- 2 ounces unsweetened chocolate, chopped
- 2 oz. 60% dark chocolate chips
- 3/4 cup unsalted butter (1 1/2 sticks), cut into chunks
- 1 1/2 cups granulated white sugar
- 3 large eggs, at room temperature
- 2 Tablespoons milk
- 2 teaspoons real vanilla extract
- 2 teaspoons pure peppermint extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup Andes mint chips
- 1 8-oz. package Greek cream cheese (or Neufchatel)
- 1/4 cup sugar
- 1 egg
- 2 Tablespoons flour
- 1 teaspoon peppermint extract
- Preheat the oven to 325 F. Spray a 13x9x2 inch pan with cooking spray and dust lightly with flour.
- In a large mixing bowl, add the chocolate and butter and microwave on high for 90 seconds. Stir well, then if all is not melted, microwave another 30 seconds and stir again. Cook for another 30 seconds if you can't stir out all the unmelted spots.
- Add the sugar, eggs, milk, and vanilla and peppermint extract and stir to mix well. Stir in the flour, baking powder and salt until a thick chocolatey batter forms. Stir in the mint chips.
- Spread the brownie mixture in the pan. Now, clean out the bowl or in a separate bowl, mix the cream cheese, egg, flour and peppermint extract. If you want it green, add a Tablespoon of creme de menthe liqueur or a few sprinkles of green sugar and stir to mix. Add the cheesecake on top of the brownies.
- Bake at 325 F. for 40 - 50 minutes or until a toothpick inserted in center comes out clean. Let cool in the pan for at least 10 minutes before cutting.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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