Cooking is a kind of art and there are various sorts of cooking that you might learn. You can end up being a chef or you can simply try to grasp the art of cooking great meals within your home. Several jobs in the office utilize cooks, prep-cooks and supervisors that additionally manage cooks. We hope this Peppermint Cheesecake Brownies recipe can assist make you a much better chef.

Peppermint Cheesecake Brownies

You can have Peppermint Cheesecake Brownies using 17 ingredients and 8 steps. Here is how you do it.

Ingredients of Peppermint Cheesecake Brownies :

Use Brownie Batter :.

You need unsalted butter.

You need to prepare semi-sweet chocolate, coarsely chopped.

Prepare granulated sugar.

Use large eggs, at room temperature.

Use vanilla extract.

You need to prepare + 2 tbsp. all purpose flour.

Provide unsweetened cocoa powder.

You need to prepare salt.

You need Andes baking chips, divided.

Use Peppermint Cheesecake Layer :.

Use cream cheese, softened to room temperature.

Provide granulated sugar.

You need to prepare large egg, at room temperature.

Provide vanilla extract.

Use peppermint extract.

You need green liquid food coloring (optional).

Short Tips:

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instructions :Peppermint Cheesecake Brownies

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..

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