Description
Rich, gooey brownies topped with a layer of creamy peppermint cheesecake and peppermint chips.
Ingredients
- FOR THE BROWNIE LAYER:
- ⅔ cups Plus 2 Tablespoons, All-purpose Flour
- ¼ cups Cocoa Powder
- ½ teaspoons Kosher Salt
- ⅔ cups Bittersweet Chocolate Chips
- 1 cup Granulated Sugar
- 2 Eggs
- 1 stick Unsalted Butter, Melted And Cooled
- 1 teaspoon Vanilla Extract
- ½ cups White Chocolate Chips
- FOR THE CHEESECAKE LAYER:
- 8 ounces, weight Cream Cheese, Softened
- ½ cups Granulated Sugar
- ¼ teaspoons Peppermint Extract
- 1 Egg Yolk
- ⅓ cups Peppermint Baking Chips (such As Andes)
Preparation
For the brownies:
Preheat the oven to 350 F. Line an 8-by-8-inch square pan with parchment that overlaps on each side of the pan. Spray the pan with non-stick baking spray.
In a small bowl, whisk together flour, cocoa powder, and salt.
Melt the chocolate over a double boiler until smooth. Take the bowl of melted chocolate off the heat and allow the chocolate to cool slightly.
In a large bowl, whisk together the sugar and eggs until slightly pale in color, about 1 minute. Whisk in the melted butter and vanilla extract until combined. Whisk in the melted chocolate. Fold in the flour mixture until thoroughly combined. Gently fold in the chocolate chips. Pour the batter into your prepared brownie pan and smooth the top.
For the cheesecake layer:
In a large bowl, beat the cream cheese and sugar with a handheld mixer until smooth and creamy. Add the peppermint extract and egg yolk. Beat until combined.
Spread the cheesecake mixture over the brownie mixture. Sprinkle with the peppermint chips.
Bake for 35 minutes, or until a toothpick inserted into the center comes out mostly clean (a few crumbs are okay). Remove from oven.
Allow the brownies to cool in the pan for 30 minutes before transferring to a wire rack to cool completely. When the brownies are completely cool, cut into squares with a serrated knife.
