These Mint Cheesecake Brownies have a fudgy brownie base, swirls of green mint cheesecake, and dollops of brownies swirled on top. They're baked to perfection and perfect to slice up and serve for St. Patrick's Day or Christmas!
A decadent swirl of mint cheesecake elevates ordinary brownies to a new level of deliciousness in our mint cheesecake brownies recipe.
Green food coloring draws the eye toward the cheesecake swirl and makes the brownies as beautiful as they are tasty.
Ingredients for Mint Cheesecake Brownies
Ingredients for the Cheesecake
Cream Cheese. It will take a couple of hours for the cream cheese to come to room temperature so be sure to set it out ahead of time.
Granulated Sugar. I like to stock up on sugar over the holidays when it is on sale for winter baking. Nothing warms up the kitchen like brownies or cookies in the oven!
Eggs. I like to get large or extra-large grade A eggs.
Mint Extract. This is not the same as peppermint extract.
Leaf Green Gel Food Coloring. Makes the brownies gorgeously green - perfect for Saint Patrick's Day or Christmas. Mint flavor is often associated with the green color, but if making these brownies for a differently themed even you could choose a different color.
Ingredients for the Brownies
Butter - I prefer to use salted butter, but you can use unsalted.
Semi-Sweet Baking Chocolate - This chocolate is not the same as semi-sweet chips and will make your brownies rich and delicious.
Granulated Sugar - white sugar.
Light Brown Sugar - Break apart any lumps in the light brown sugar to make sure you don't have lumpy brownies. You can substitute the sugar for dark brown sugar but the molasses flavor might be more noticeable and the brownies may be slightly denser.
Eggs - Use large eggs for this recipe.
Vanilla Extract - use your favorite vanilla extract, I linked to mine.
Unsweetened Cocoa Powder - for an even richer, chocolate flavor.
All-Purpose Flour - plain flour.
Baking Powder - the leavening agent.
Salt - Sometimes people are tempted to leave the salt out of dessert recipes. Don't. It will make both the chocolate and the sugar more intense. You need it.
How to Make Mint Cheesecake Brownies
Making the Cheesecake Batter
You'll start by making the cheesecake batter. This is pretty simple. Begin by beating the cream cheese with a hand mixer or stand mixer to get it nice and fluffy.
Then beat in the sugar thoroughly. Finally, incorporate the mint extract, food coloring, and one egg at a time. Set this aside while you make the brownie batter.
Before you start the brownie batter, preheat the oven and get it ready. Spray your 8 x 8 pan with cooking spray and line the bottom with parchment paper. It's a good idea to overlap a little of the paper on two edges so that you can lift the brownies out using the paper after they bake.
Making the Brownie Batter
To make the brownie batter, begin by microwaving the butter and chocolate to get it nicely melted. You will want to microwave in short intervals of thirty seconds or less because the chocolate can burn or seize up quickly in the microwave once it melts. Make sure to stir the chocolate each time, because it may hold its shape even after it is melted and you won't realize it is ready.
Move this melted mixture to a large mixing bowl and add in the granulated sugar, brown sugar, eggs, and vanilla extract. Using a hand mixer, beat this mixture on medium for about 1 to 2 minutes until lighter in color and thick. Add in the cocoa powder, flour, baking powder, and salt. Beat just until the flour is incorporated.
Put It All Together
To put the batters into the pan, first, you will make base layers. Add three-fourths of the brownie batter first and spread it out in the pan. Then add three-fourths of the cheesecake batter on top and spread that out.
Now comes the fun part! Add dollops of brownie batter and cheesecake batter on top, letting some of the brownie batter overlap the cheesecake batter and vice versa.
Using a butter knife or skewer, swirl just the cheesecake and top brownie layers together. I make about 5 to 6 passes through the layers to swirl them together.
Bake your brownies and cool them, then let them sit in the refrigerator overnight to let the cheesecake set. It will take about 55 minutes to bake them and you will need to decrease the temperature as you go so be sure to allow time for that. You will find complete instructions on our recipe card at the end of this post.
Tips for Best Results
After all the batter is in the pan, give the pan a tap on the counter to help everything settle and remove any air pockets between the layers.
When you are swirling the two batters together on top, don't overdo it as you will end up getting a more muddy and less beautiful result.
Frequently Asked Questions
Can I make mint cheesecake brownies gluten-free?
Yes. If you are making the brownies to share with a gluten-free friend, just use your favorite gluten-free one-for-one flour substitute in the recipe and it should turn out perfect. Alternatively, you can use your favorite gluten-free brownie mix.
How should I keep leftover mint cheesecake brownies?
This brownie recipe needs to be refrigerated after baking because of the cheesecake. Keep them in the pan covered with plastic wrap or move them to an airtight container. They will last up to 5 days in the refrigerator, but the brownie will start to get hard after 2 to 3 days.
Can I freeze mint cheesecake brownies?
Yes! They will freeze perfectly. I recommend freezing individual pieces in snack-size freezer-quality baggies.
To thaw the brownies, place them in the fridge overnight.
More Dessert Recipes
Mint Cheesecake Brownies
- 16 ounces cream cheese room temperature
- ¾ cup granulated sugar
- 2 large eggs
- ½ teaspoon mint extract
- 1 - 3 drops leaf green gel food coloring
- In a large bowl, add in the cream cheese. Beat with a hand mixer on medium until smooth and creamy.
- Add in the sugar and beat until incorporated.
- Add in the mint extract, the gel food coloring, and the eggs one at a time. Beat in the egg until combined before adding the next egg. Scrape down the sides of the bowl before adding the second egg. If you would like to add more food color, add it in with the second egg. Set the cheesecake batter aside.
- Preheat the oven to 350 degrees F. Spray an 8x8 inch pan with nonstick baking spray. Place a strip of parchment paper in the pan to cover the bottom and leave a little overhang on two of the sides to use as handles to pull the brownies out of the pan once cooled. Set aside.
- Add the butter and baking chocolate to a microwave-safe bowl. Microwave in 30-second intervals and stir after each interval until the chocolate is completely melted.
- Pour the butter and chocolate into a large mixing bowl. Add in the granulated sugar, brown sugar, eggs, and vanilla extract. Using a hand mixer, beat on medium for about 1 to 2 minutes until lighter in color and thick.
- Add in the cocoa powder, flour, baking powder, and salt. Beat just until the flour is incorporated.
- Add ¾ of the brownie batter to the prepared pan. Gently spread the brownie batter out evenly using a spatula.
- Add in ¾ of the cheesecake batter and spread it out.
- Add dollops of brownie batter and cheesecake batter on top, letting some of the brownie batter overlap the cheesecake batter and vice versa.
- Using a butter knife or skewer, swirl just the cheesecake and top brownie layers together. I make about 5 to 6 passes through the layers to swirl it together. Give the brownies a tap to help everything settle.
- Place in the 350 degrees F oven and bake for 10 minutes and then reduce the oven to 325 degrees F and bake 40 to 45 minutes until the brownies and cheesecake are both set. Allow the brownies to cool to room temperature before refrigerating overnight to set up.
- Slice and cut.
- Cover the brownies with plastic wrap or place them in an airtight container and store them in the refrigerator.
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)