Ingredients
Scale
For the brownies:
- 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
For the cheesecake:
- 1 8-oz. package Greek cream cheese (or Neufchatel)
- 1/4 cup sugar
- 1 egg
- 2 Tablespoons flour
- 1 teaspoon peppermint extract
Instructions
- 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.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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