Peppermint Cheesecake Brownies
Dec 21, 2018 15:26:30 GMT -5
Post by maybetoday on Dec 21, 2018 15:26:30 GMT -5
PEPPERMINT CHEESECAKE BROWNIES
Yield: 16 2-inch brownies
Prep Time: 25 minutes
Cook Time: 45 minutes
Rich, fudgy Peppermint Cheesecake Brownies are a delicious combination of chocolate, cream cheese, and peppermint.
INGREDIENTS:
FOR THE BROWNIES:
4 ounces (113g) dark chocolate, roughly chopped*
3/4 cup (170g) unsalted butter
1 & 1/4 (250g) cups granulated sugar
1/2 cup (100g) firmly packed light brown sugar
3 large eggs
1 teaspoon vanilla extract
1 cup (120g) all-purpose flour
1/4 teaspoon salt
FOR THE CHEESECAKE FILLING:
8 ounces (237g) cream cheese, at room temperature
1/4 cup (50g) granulated sugar
1 tablespoon all-purpose flour
1 large egg
1/2 teaspoon peppermint extract
2 to 3 teaspoons crushed candy canes, for garnish**
DIRECTIONS:
TO MAKE THE BROWNIES:
Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper so that it overhangs by a couple of inches on two opposite sides. Lightly grease the paper.
Place the chocolate and butter in a microwave-safe bowl. Heat in the microwave at half-power until the butter has melted and the chocolate melts when stirred. Stir until smooth. Allow to cool slightly.
Combine the cooled chocolate mixture with the sugar and brown sugar. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
Add the flour and salt. Mix just until combined.
Spread half of the batter in the prepared pan.
TO MAKE THE CHEESECAKE FILLING:
Using an electric mixer on medium speed, beat the cream cheese, sugar, flour, egg, and peppermint extract until thoroughly combined and smooth.
Pour over the brownie batter in the pan. Top with the remaining brownie batter. Use a thin knife to swirl together or leave as layers if you like.
Sprinkle the top with some or all of the crushed candy canes.***
Bake 40 to 45 minutes, or until a pick inserted into the center comes out with a few moist crumbs attached.
Place the brownies on a wire rack to cool. Sprinkle the top with the remaining crushed candy canes.***
When the brownies are completely cooled, use the parchment paper to lift the brownies out of the pan and onto a cutting board. Cut into squares.
NOTES:
*I use a bittersweet chocolate that’s 72% cacao.
**You can, of course, crush candy canes for this, but I’ve also used store-bought crushed candy canes for this recipe.
***The candy canes will melt a bit as the brownies bake. If you prefer, you can sprinkle the candy canes on top when the brownies come out of the oven. I did a bit of both, using about half before baking and the other half afterwards.
link
Yield: 16 2-inch brownies
Prep Time: 25 minutes
Cook Time: 45 minutes
Rich, fudgy Peppermint Cheesecake Brownies are a delicious combination of chocolate, cream cheese, and peppermint.
INGREDIENTS:
FOR THE BROWNIES:
4 ounces (113g) dark chocolate, roughly chopped*
3/4 cup (170g) unsalted butter
1 & 1/4 (250g) cups granulated sugar
1/2 cup (100g) firmly packed light brown sugar
3 large eggs
1 teaspoon vanilla extract
1 cup (120g) all-purpose flour
1/4 teaspoon salt
FOR THE CHEESECAKE FILLING:
8 ounces (237g) cream cheese, at room temperature
1/4 cup (50g) granulated sugar
1 tablespoon all-purpose flour
1 large egg
1/2 teaspoon peppermint extract
2 to 3 teaspoons crushed candy canes, for garnish**
DIRECTIONS:
TO MAKE THE BROWNIES:
Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper so that it overhangs by a couple of inches on two opposite sides. Lightly grease the paper.
Place the chocolate and butter in a microwave-safe bowl. Heat in the microwave at half-power until the butter has melted and the chocolate melts when stirred. Stir until smooth. Allow to cool slightly.
Combine the cooled chocolate mixture with the sugar and brown sugar. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
Add the flour and salt. Mix just until combined.
Spread half of the batter in the prepared pan.
TO MAKE THE CHEESECAKE FILLING:
Using an electric mixer on medium speed, beat the cream cheese, sugar, flour, egg, and peppermint extract until thoroughly combined and smooth.
Pour over the brownie batter in the pan. Top with the remaining brownie batter. Use a thin knife to swirl together or leave as layers if you like.
Sprinkle the top with some or all of the crushed candy canes.***
Bake 40 to 45 minutes, or until a pick inserted into the center comes out with a few moist crumbs attached.
Place the brownies on a wire rack to cool. Sprinkle the top with the remaining crushed candy canes.***
When the brownies are completely cooled, use the parchment paper to lift the brownies out of the pan and onto a cutting board. Cut into squares.
NOTES:
*I use a bittersweet chocolate that’s 72% cacao.
**You can, of course, crush candy canes for this, but I’ve also used store-bought crushed candy canes for this recipe.
***The candy canes will melt a bit as the brownies bake. If you prefer, you can sprinkle the candy canes on top when the brownies come out of the oven. I did a bit of both, using about half before baking and the other half afterwards.
link
