Description
Rich, fudgy chocolate brownies with creamy peppermint cheesecake and peppermint chip swirl, perfect for festive holidays.
Ingredients
- Brownie Layer:
- 4 large eggs (200 g), room temperature
- 2 cups granulated sugar (400 g)
- 3/4 cup unsalted butter, melted (170 g)
- 1 tsp vanilla extract (4 g)
- 1 1/2 cups all-purpose flour (180 g)
- 1/3 cup unsweetened cocoa powder (28 g)
- 1/2 tsp baking powder (2 g)
- 1/4 tsp kosher salt
- 1/2 cup peppermint chips or crushed candy canes (85 g)
- Peppermint Cheesecake Layer:
- 16 oz cream cheese, room temperature (454 g)
- 1/4 cup sour cream, room temperature (57 g)
- 1/2 cup granulated sugar (100 g)
- 1/2 tbsp lemon juice (7 g)
- 1 tsp peppermint extract (4 g)
- 2 large eggs (100 g), room temperature
- 1 1/2 cups peppermint chips or crushed candy canes, divided (255 g)
Instructions
- Preheat oven to 350°F (175°C) and line a 9×13 inch pan with parchment paper.
- Brownie layer: Beat eggs, sugar, butter, and vanilla until smooth. Mix dry ingredients and fold into wet. Stir in 1/2 cup peppermint chips.
- Par-bake brownie layer for 20 minutes until top sets but not fully baked.
- Cheesecake layer: Beat cream cheese until smooth. Mix in sour cream, sugar, lemon juice, and peppermint extract. Add eggs one at a time. Stir in remaining 1/2 cup peppermint chips.
- Pour cheesecake over brownie layer, sprinkle remaining peppermint chips, and swirl with a knife.
- Bake for 30–35 minutes until cheesecake is set and edges are lightly golden.
- Cool completely, then refrigerate at least 2 hours before slicing into 16 bars.
Notes
- Bring all dairy to room temperature for smoother batter.
- Par-baking brownie helps achieve chewy texture.
- Chill completely before slicing for clean cuts.
- Use crushed candy canes or peppermint chips for topping.
- Store chilled up to 5 days or freeze for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American / Holiday