Happy holidays, everyone! Here’s a seasonal twist on a personal favorite of mine.
Some of you might remember the time I made marble brownies. (BTW – you should definitely make those as-is, if you haven’t already.) I was inspired by both that recipe, and my love of all things chocolate and mint at this time of year, to make these peppermint swirl brownies. Enjoy!
PEPPERMINT SWIRL BROWNIES – makes 24
for the brownie:
- 1 prepared brownie batter for 9×13″ pan
- Sub in mint chips for semisweet chocolate chips mentioned in the recipe, or go half and half (I used Andes Creme de Menthe baking chips)
for the cream cheese layer:
- 1 – 8oz package Philly Cream Cheese (it is their recipe, after all)
- 1/3 cup sugar
- 1 egg
- 1/2 tsp peppermint extract
Please follow the directions at this link for the actual detailed directions and photos, but basically you’ll preheat the oven, grease and line a 9×13″ pan with parchment, prepare your brownie batter and the cheesecake batter separately, put the brownie batter in the pan, dollop the cheesecake on top, and use a butter knife to swirl the batters together for the marbleized look. Bake according to whatever brownie recipe you’re using. I highly recommend my favorite recipe for basic awesome brownies, which I linked above.
These were a huge hit at the holiday party I went to, and I heard a lot of, “F*** you!,” and other abusive comments, which is always my sign for a job well done. So, maybe it goes without saying, these scored an evil rating of 5. Unfortunately, I don’t have any pictures of the finished product, but you can be assured they pretty much looked exactly like the regular ones. Just like this:
I hope you all stay safe and warm this holiday season, and make sure to squeeze your loved ones tight.