The best Peppermint Cheesecake Brownies

Cooking is a type of art and also there are various sorts of cooking that you could find out. You can come to be a gourmet chef or you can just attempt to grasp the art of cooking great dishes within your residence. Several work in the office employ cooks, prep-cooks and managers that additionally oversee chefs. We hope this Peppermint Cheesecake Brownies recipe can assist make you a better cook.

This recipe is low carb, sugar free, gluten free, and a Trim Healthy Mama S Fuel. Surely I am not the only female who considers herself a brownie snob. Peppermint Cheesecake is the most festive dessert this Christmas!

Prepare Brownie Batter :.
You need unsalted butter.
You need semi-sweet chocolate, coarsely chopped.
Use granulated sugar.
Use large eggs, at room temperature.
You need vanilla extract.
You need to prepare + 2 tbsp. all purpose flour.
You need to prepare unsweetened cocoa powder.
Prepare salt.
Use Andes baking chips, divided.
Provide Peppermint Cheesecake Layer :.
You need cream cheese, softened to room temperature.
Use granulated sugar.
You need to prepare large egg, at room temperature.
Use vanilla extract.
You need to prepare peppermint extract.
You need to prepare green liquid food coloring (optional).

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In a medium saucepan over medium heat, melt the butter and chocolate together until completely smooth. Then, remove it from the heat, pour the mixture into a large mixing bowl and set it aside to cool slightly for 10 minutes or so..
Preheat the oven to 350°F. Spray a 9x9" square baking pan lightly with non-stick cooking spray, then line with parchment paper, leaving an overhang to easily lift out the finished brownies and set aside..
Whisk the granulated sugar into the chocolate and butter mixture. Then, whisk in the 3 eggs, one at a time, whisking between each one. Whisk in the vanilla extract..
Fold in the flour, cocoa powder and salt. Then fold in 1/2 cup of the Andes baking chips. Set the batter aside to prepare the cheesecake layer..
For the peppermint cheesecake mixture, in a medium bowl, using a hand-held mixer, beat the cream cheese until smooth and creamy, about 1 minute. Then beat in the sugar. Once that's combined, beat in the egg, vanilla extract, peppermint extract and food coloring, if using..
Spread a little more than half of the brownie mixture into the prepared baking pan and make sure the whole bottom is evenly covered with batter. Next, spread the peppermint cheesecake mixture over the batter. Drop the remaining brownie batter over the top and use a knife to swirl it into the cheesecake layer. Sprinkle the remaining 1/4 cup Andes baking chips evenly over the top..
Bake for 32-36 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. If the toothpick comes out clean, then the brownies are overcooked..
Place the pan onto a wire rack and allow the brownies to cook completely. Then cover the pan and move it to the fridge to chill for about 2 hours. Use a large, sharp knife to slice them into squares once they're chilled. Store them in an airtight container in the fridge..

PARTNER POST: Discover new ways to incorporate seasonal teas into your holiday cooking and desserts with Celestial Seasonings. Peppermint Cheesecake Brownies combine rich brownies with a ribbon of cream cheese flavored with peppermint. These are wonderfully fudgy and delicious! These beautiful peppermint cheesecake brownies are made with Kahlúa Peppermint mocha liqueur for an added depth of flavor! (Jump directly to the recipe.) "I love chocolate, and I love mint. Peppermint Brownie Cheesecake. 'Tis the season to make this holiday cheesecake with Peppermint Mocha International Delight® Coffee Creamer!

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