Rich and refreshing, these peppermint cream cheese brownies really have it all. As if their super fudgy texture and sweet filling weren't already tempting enough to beckon chocolate and cheesecake lovers for miles, the uplifting kiss of mint provides an extra little incentive and a delightfully lively counterpoint to all that richness. A truly classic flavor combination, chocolate and peppermint always seem to inspire a joyful mood. And while peppermint cream cheese brownies are lovely anytime of year, they make a particularly sensational addition to the holiday table.
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Ingredients for Peppermint Cream Cheese Brownies
- bittersweet chocolate
- unsalted butter
- eggs
- sugar
- all purpose flour
- kosher salt
- pure vanilla extract
- cream cheese
- peppermint oil or peppermint extract
- crushed peppermint candy (optional decoration)
See recipe card for quantities.
Instructions for Peppermint Cream Cheese Brownies
Prepare the Brownie Batter
In a small saucepan, melt the chocolate and butter together over very low heat, stirring constantly. Set the chocolate mixture aside to cool.
In a large bowl, beat the eggs and sugar together on medium speed for 3 minutes, until fluffy and pale yellow.
Add the chocolate mixture to the egg mixture and beat on low speed until throughly incorporated.
In a separate bowl, combine the flour and salt.
Then add the flour mixture to the batter and stir with a spoon (or spatula) until no traces of flour remain.
Finally, stir in the vanilla extract. Then set the brownie batter aside while you prepare the cream cheese filling.
Prepare the Peppermint Cream Cheese Filling
In a medium bowl, combine the cream cheese, butter, and sugar.
Beat on medium speed until the mixture is well combined.
Then add the egg and the peppermint oil or extract.
Beat the mixture once again thoroughly.
Assemble and Bake the Brownies
Heat the oven to 325℉ and generously butter a 13x9x2 inch pan.
Spread a little less than half of the brownie batter across the bottom of the greased pan.
Then spread the cream cheese filling evenly over the batter, leaving a small perimeter around the edges.
Dollop the remaining batter evenly over the cream cheese filling.
Then gently spread the batter across the filling, smoothing it all the way to the edges of the pan.
Bake for about 50 minutes, or until the brownies have risen almost to the top of the pan, small cracks begin to appear on the surface, and a toothpick inserted into the center comes out clean. (Do not overbake!)
Set the brownies on a rack to cool and sprinkle crushed peppermint candy across the top, if desired.
Cut into squares. For the best flavor, enjoy these brownies either slightly warm or at room temperature.
Hint: As the brownies cool, they will gradually settle back down from the significant height to which they rose while baking in the oven...but don't panic, this is normal!
Equipment
While you could technically mix up these brownies by hand, I consider an electric hand mixer to be essential equipment here...for purposes of ensuring both the right texture and my kitchen sanity. And while I'm on the subject, I find it particularly useful to have one with a digital display that indicates precisely how long I've been beating those eggs and sugar together. Since when I'm not keeping track, it turns out that three minutes actually turns out to be quite a bit longer than one might guess...and reaching the proper fluffiness really does take time.
You will also need a 13x9x2 inch baking pan for this recipe. I prefer to use a metal one for brownies, but ceramic will also work fine.
Storage
Once cooled, peppermint cream cheese brownies should be stored in the refrigerator. They will keep well in an airtight container for up to 5 days. When you are ready to enjoy your brownies, I recommend allowing them to come back to room temperature first.
Top tip
I prefer to use peppermint oil, rather than extract, for the filling in these brownies. The pure flavor you get from peppermint oil just seems to come through more clearly. But if you opt for this route, make sure to be extra mindful when measuring...peppermint oil packs a mighty punch! Since it's about four times stronger than the average peppermint extract, you only need a very tiny splash.
Related
Looking for other easy and indulgent desserts? Try these:
📖 Recipe
Peppermint Cream Cheese Brownies
Equipment
- electric hand mixer
- 13x9x2 inch metal baking pan
Ingredients
Brownies
- 8 ounces bittersweet chocolate wafers, chips, or bar chopped into small pieces
- 1½ cups unsalted butter (plus more for greasing the pan)
- 6 large eggs room temperature
- 2 cups sugar
- 1⅔ cup all purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon pure vanilla extract
Cream Cheese Filling
- 8 ounces cream cheese room temperature
- ⅓ cup unsalted butter room temperature
- ⅓ cup sugar
- 1 large egg room temperature
- ⅛ teaspoon peppermint oil (or ½ teaspoon peppermint extract)
- 2 tablespoons crushed peppermint candy (optional decoration)
Instructions
Prepare the Brownie Batter
- In a small saucepan, melt the chocolate and butter together over low heat, stirring constantly. Set the chocolate mixture aside to cool.
- In a large bowl, beat the eggs and sugar together on medium speed for 3 minutes, until fluffy and pale yellow.
- Add the chocolate mixture to the egg mixture and beat on low speed until throughly incorporated.
- In a separate bowl, combine the flour and salt. Then add the flour mixture to the batter and stir with a spoon (or spatula) until no traces of flour remain.
- Stir the vanilla extract into the batter.
Prepare the Peppermint Cream Cheese Filling
- In a medium bowl, beat the cream cheese, butter, and sugar on medium speed until well combined.
- Add the egg and the peppermint oil or extract. Then beat in thoroughly.
Assemble and Bake the Brownies
- Heat the oven to 325℉ and generously butter a 13x9x2 inch pan.
- Spread a little less than half of the brownie batter across the bottom of the greased pan.
- Then spread the cream cheese filling evenly over the batter, leaving a small perimeter around the edges.
- Dollop the remaining batter evenly over the cream cheese filling. Then gently spread it across the filling, smoothing it all the way to the edges of the pan.
- Bake for about 50 minutes, or until the brownies have risen almost to the top of the pan, small cracks begin to appear on the surface, and a toothpick inserted into the center comes out clean. (Do not overbake!)
- Sprinkle crushed peppermint candy across the top, if desired, and cut into squares. For the best flavor, enjoy these brownies either slightly warm or at room temperature.
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