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5 from 2 votes

Fudgy Peppermint Brownies

These peppermint brownies are a combination of two favorite desserts with a holiday twist. Fudgy brownies topped with creamy peppermint cheesecake, yum!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 16 bars
Calories: 191kcal



  • 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. 


Calories: 191kcal | Carbohydrates: 17g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 59mg | Potassium: 84mg | Fiber: 1g | Sugar: 11g | Vitamin A: 370IU | Calcium: 26mg | Iron: 1mg