Mint Chocolate Chip Cheesecake Brownies

Just in time for St. Patrick’s Day!  I decided to try something out of my comfort zone.  I think this would be a selective crowd, as mint doesn’t seem like a thing that everyone likes.  I thought the taste was good, but the color was not as green as it should be .  After beating 6 drops of food coloring, it was a light green tint, which I thought was a nice green.  However, after baking, it wasn’t as green as it was with the raw batter.  If you decide to try this recipe, you may want to give the cheesecake batter a quick taste test to see if the mint was vibrant enough for your liking.
Cheesecake Brownie Uncut

Ingredients for brownie:
1/2 cup butter
1 cup semi-sweet chocolate chips
1 1/4 cups sugar
3 eggs
1 tsp. vanilla extract
3/4 cup cake flour
1/4 tsp.salt

Ingredients for cheesecake layer:
8 ounces cream cheese, softened (I used the spreadable kind)
1/4 cup sugar
1 egg yolk
3 tsp. pure peppermint extract
6 drops green food coloring
2/3 cup semi-sweet chocolate chips

Preheat oven to 350°F.  Prepare 11″ x 7″ baking pan with aluminum foil, covering the bottom and all sides.

Brownies:  Melt butter and semi-sweet chocolate on a double boiler, stirring constantly, until completely dissolved.  Let the mixture cool to room temperature.

Whisk sugar into cooled chocolate mixture until combined. Add in the eggs one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour and salt.

Cheesecake Batter:  Be sure that the cream cheese is soft.  Beat the softened cream cheese, sugar, egg yolk, peppermint extract, and food coloring in a medium bowl until completely smooth. Then, stir in the chocolate chips.

Pour brownie batter into prepared pan, reserving 1/4 cup of batter.  Dollop spoonfuls of the cream cheese mixture on top of the prepared brownie batter.  Top the cream cheese mixture with the reserved 1/4 cup of brownie batter. Glide a knife through the layers, creating a swirl pattern and evenly smooth out the batter.  Sprinkle additional chocolate chips on top of the batter.

Bake brownies for 30-35 minutes, or tester comes out clean.  Cool completely, before cutting into squares. Brownies stay fresh stored in the refrigerator for 1 week.

Cheesecake Brownie



Coffee Chocolate Brownies

I love brownies!!!  Brownies have always been my ultimate favorite, when it comes to baking.  In my opinion, it seems like it has always been a great accomplishment with the least amount of work, the least amount of ingredients and a great satisfaction when it comes to the final product.  Brownies are quite versatile as a snack by itself, or dressing it up with a quick frosting or even a ganache.  If you’re looking to fancy it up, a scoop of ice cream and a little drizzle will dress it up very nicely.

6 oz dark chocolate chips
3 oz semi-sweet chocolate chips
2/3 cup butter
1 tsp instant coffee
⅓ cup boiling water
3 eggs, room temperature, beaten
1¾ cup sugar
1 cup cake flour
1-2 tbsp. cocoa powder to coat the pan
1 cup of walnut (optional)

Preheat oven to 325°F.  Grease and flour 9″x 13″ baking pan with cocoa powder making sure to tap out all excess powder.

Melt both the dark and the semi-sweet chocolate chips and butter together in a double boiler until chocolate has fully melted.

Combine boiling water and instant coffee, stirring to dissolve coffee granules. Pour coffee into melted chocolate and stir until fully combined.  Cool to room temperature.

In a large bowl, beat eggs in a mixing bowl until light and frothy.  Add the sugar and beat for two minutes on medium speed.  Reduce speed to low and beat in room temperature chocolate-coffee mixture.  Stir in flour just until combined.

Pour into prepared pan. Sprinkle the walnuts on to of batter.  Bake for 40 minutes or until brownies are set.

Coffee Chocolate Brownies 2