These peppermint brownies are a combination of two favorite desserts with a holiday twist. Fudgy brownies topped with creamy peppermint cheesecake, yum!
I love holiday baking and there are so many recipes we make during the holidays such as krumkake, cranberry oatmeal cookies and the best ever thumbprint cookies. If you're a peppermint fan, these peppermint brownies would be perfect for you!
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About this recipe
Peppermint and candy canes are all around during the holiday season so why not add them to brownies as well? To make this recipe even more delicious and festive, I decided to top the brownie batter with a creamy and luscious cheesecake batter that's flavored with crushed candy canes.
You've got the gooey brownies, the scrumptious cheesecake and festive candy canes, all the good things in one!
Ingredients and substitutions
- Butter: Use unsalted butter for this recipe. Butter substitutions such as margarine or plant based spread could work for the recipe, however they might alter the texture a bit. Since we are going to melt the butter, it doesn't matter whether it's cold or room temperature.
- Chocolate: You can use chocolate chips or baking chocolate. Semi-sweet works best in order to make sure your dessert isn't overly sweet.
- Eggs: Use the eggs at room temperature for both the brownie and the cheesecake layer.
- Cocoa powder: Adds some depth to the flavor therefore don't leave it out.
- Cream cheese: Make sure the cream cheese is at room temperature so it combines well with the egg.
- Preheat the oven to 350 degrees F, line a 9x9 baking pan with parchment paper and coat with non stick spray. Melt the butter and chocolate in a bowl and mix well.
- Add in the sugar and eggs to the melted chocolate and butter and mix until completely incorporated. Add in the flour and cocoa powder, mix until combined and then pour the brownie batter into the pan.
- Mix the cream cheese with 1 egg and 2 tablespoons granulated sugar. Pour it over the brownie batter and swirl using a knife.
- Top with crushed peppermint candies and bake until the edges are set and the middle is just a little jiggly. Let it cool completely before slicing.
Frequently asked questions
Since this dessert contains cheesecake as well, you need to wait until it's completely cold and set, about 2 hours. I usually put the dessert in the fridge for one hour after it's completely cool to make slicing easier.
Store them in an airtight container and refrigerate for up to 3 days.
Yes, these keep so well so you can make them a day in advance.
Yes, use a brownie mix and make the cheesecake batter. Top the brownie batter with the cheesecake batter and proceed with the recipe as instructed.
More brownie recipes
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Fudgy Peppermint Brownies
- 6 tablespoon unsalted butter room temperature
- 4 oz semi sweet chocolate
- ½ cup granulated sugar
- 2 eggs
- ¾ cup all purpose flour
- 1 tablespoon cocoa powder
- 8 oz cream cheese room temperature
- 1 egg
- 2 tablespoon granulated sugar
- 3 candy canes crushed
- Preheat the oven to 350F. Line a 9X9 baking pan with aluminum foil. Coat with non stick spray.
- Melt butter and chocolate in microwave or in a bowl over boiling water.
- Whisk in sugar and eggs. Mix until well incorporated.
- Add in flour and cocoa powder, mix until combined. Pour into the pan.
- Mix all the ingredients for cheesecake except crushed candy cane in a bowl, pour over brownie batter and swirl using a knife.
- Top with crushed candy cane and bake in the oven for 25 - 28 minutes.
- Let cool and cut into 16 squares.
- You can make these up to a day in advance.
- Make sure the brownies are completely cool before slicing. I usually keep them in the fridge for one hour after they've cooled to make slicing easier.
- Store the leftovers in an airtight container and refrigerate for up to 3 days.
- You can use a brownie mix and use that instead of making the brownies from scratch. The rest of the recipe will stay as is.