Peppermint Cheesecake Brownies

Peppermint Cheesecake Brownies
Peppermint Cheesecake Brownies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

Ingredients

  • Cheesecake batter:

  • 1

    (8 ounce) block 1/3-less-fat cream cheese

  • 1/3

    cup granulated sugar

  • 1/4

    teaspoon peppermint extract

  • 1

    large egg

  • 1

    large egg white

  • 1

    tablespoon al-purpose flour

  • Chocolate Batter:

  • 4.5

    ounces all-purpose flour (about 1 cup)

  • 1/2

    cup unsweetened cocoa

  • 1/2

    teaspoon salt

  • 1 1/2

    cups packed brown sugar

  • 1/4

    cup canola oil

  • 1/4

    cup buttermilk

  • 2

    teaspoons vanilla extract

  • 2

    large eggs whites

  • 1

    large egg

  • Cooking spray

Directions

Preheat over to 350. To prepare cheesecake batter, place cheese in a medium bowl; beat with a mixer at medium speed until smooth. Add granulated sugar and peppermint extract; beat well. Add 1 egg and 1 egg white; beat well. Add 1 tablespoon flour; beat mixture just until blended. To prepare chocolate batter, weigh or lightly spoon 4.5 ounces (about 1 cup) flour into a dry measuring cup; level with a knife. Combine flour, cocoa, and salt in a medium bowl, stirring with a whisk. Combine brown sugar and next 5 ingredients (through egg) in a large bowl; beat with a mixer at medium-high speed until well blended. Add flour mixture to brown sugar mixture; beat at low speed just until blended. Reserve 1/2 cup of chocolate batter. Pour remaining batter into a 9-inch square baking pan coated with cooking spray. Carefully pour cheesecake batter over top, and spread evenly to edges. Dot cheesecake bater with reserve chocolate batter. Swirl top two later of batters together using the tip of a knife. Bake at 350 for 26 minutes or until top is set. Cool completely on a wire rack.

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