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 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Dessert
Cuisine: American
Servings: 16 bars
Calories: 191kcal
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
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