• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Unicorns in the Kitchen

Easy family approved recipes from our Kitchen to yours. Persian, Middle Eastern and Mediterranean recipes made easy with fresh ingredients and step-by-step instructions.

  • Recipe Index
  • Mediterranean Recipes
  • E-cookbooks
  • About
    • Work with Us
    • Contact
  • Recipe Index
  • Mediterranean Recipes
  • E-cookbooks
  • About
    • Work with Us
    • Contact
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
  • Mediterranean Recipes
  • E-cookbooks
  • About
    • Work with Us
    • Contact
  • ×

    Home » Dessert » Cookies and bars

    Fudgy Peppermint Brownies

    Published: Dec 7, 2018 · Modified: Apr 8, 2019 by Shadi HasanzadeNemati · This post may contain affiliate links .

    847 shares
    Jump to Recipe Print Recipe

    These peppermint brownies are a combination of two favorite desserts with a holiday twist. Fudgy brownies topped with creamy peppermint cheesecake, yum!

    peppermint brownies are so easy to make and they're perfect for the holidays.

    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!

    Table Of Contents:
    • About this recipe
    • Ingredients and substitutions
    • Instructions
    • Frequently asked questions
    • More brownie recipes
    • Step-by-Step Recipe

    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!

    This recipe is easy to follow and calls for a layer of cheesecake on top.

    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.

    Instructions

    • 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.
    a piece of brownie with cheesecake layer on top.

    Frequently asked questions

    How long should I wait before slicing the brownies?

    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.

    How can I store these brownies?

    Store them in an airtight container and refrigerate for up to 3 days.

    Can I make these ahead of time?

    Yes, these keep so well so you can make them a day in advance.

    Can I use a brownie mix instead of making them from scratch?

    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.

    peppermint cheesecake brownies are so fudgy and soft. They're super tasty.

    More brownie recipes

    • Peanut Butter Brownies Recipe
    • Quick and Easy Brownies Recipe [Video]
    • Easy Nutella Brownies [Video Tutorial]
    • Best Ever Flourless Brownies

    Did you make this recipe? I'd love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!

    Step-by-Step Recipe

    Fudgy Peppermint Brownies

    Shadi HasanzadeNemati
    These peppermint brownies are a combination of two favorite desserts with a holiday twist. Fudgy brownies topped with creamy peppermint cheesecake, yum!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 25 mins
    Total Time 40 mins
    Course Dessert
    Cuisine American
    Servings 16 bars
    Calories 191 kcal

    Ingredients
      

    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

    Cheesecake:

    • 8 oz cream cheese room temperature
    • 1 egg
    • 2 tablespoon granulated sugar
    • 3 candy canes crushed

    Instructions
     

    • 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.

    Notes

    • 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. 

    Nutrition

    Calories: 191kcalCarbohydrates: 17gProtein: 3gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 58mgSodium: 59mgPotassium: 84mgFiber: 1gSugar: 11gVitamin A: 370IUCalcium: 26mgIron: 1mg
    Did you make this recipe? Let us know how it was by leaving a comment and a 5-star review!
    « Chewy Double Chocolate Cookies
    Easy Meringue Recipe From Scratch »
    847 shares

    Reader Interactions

    Comments

    1. Carrie

      April 20, 2019 at 6:17 pm

      5 stars
      OMG DELICIOUS!!!! Will be saving this recipe for Christmas time. Oh can't wait.

      Reply
    2. Beth

      April 20, 2019 at 3:45 pm

      5 stars
      Saving this for Christmastime but I might try chocolate mini eggs to be able to enjoy them right now! Delish!

      Reply
    3. Lewis Johnson

      January 24, 2019 at 12:36 pm

      This is the perfect combination.

      Reply
      • Shadi HasanzadeNemati

        January 24, 2019 at 2:50 pm

        Thank you!

        Reply
    4. DOROTHY BREWINGTON

      December 11, 2018 at 12:18 pm

      What type of flour did you use? Can you use self rising flour

      Reply
      • Shadi HasanzadeNemati

        December 13, 2018 at 8:46 am

        I always use all purpose flour. Self rising flour might give the brownies a cake-y texture.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    • Instagram
    • Facebook
    • Twitter
    • Pinterest

    Welcome to Unicorns in the Kitchen, where we share delicious recipes from our kitchen to yours. You’re in for a delicious adventure and collection of unique and tasty recipes.

    Read more...

    Fall Dinner Ideas

    • Tomato Rice Persian Style (Dami Gojeh Farangi)
    • Easy Greek Pastitsio Recipe
    • Roasted Chicken and Vegetables Turkish Style
    • Mujadara - Lebanese Lentils and Rice with Crispy Onions

    Latest Recipes

    • Ful Medames Recipe (Egyptian Fava Beans)
    • Best Blackened Salmon Recipe
    • 65+ Best Persian Recipes To Try
    • Burrata with Tomatoes and Peach

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions
    • Accessibility

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • About US

    All images and content are copyright protected. Please do not use my images or recipes without prior permission. Read about privacy policy and copyright Here. Our site contains affiliate links. Thank you for supporting.

    Copyright 2019, All rights reserved.
    Read about privacy policy and copyright Here.

    847 shares