Peppermint Cheesecake Brownies (Peppermint Brownies)
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Peppermint Brownies are a MUST MAKE recipe for Christmas! Holiday baking has never been so easy or delicious. These Peppermint Cheesecake Brownies are the perfect Christmas brownies, but I make them year round. They're amazingly delicious!
FOR BROWNIE LAYER:
- 4 large eggs
- 2 cups sugar
- 3/4 cup butter melted
- 1 teaspoon vanilla extract
- 1 1/2 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup cocoa
- ***If you're in a pinch you can use boxed brownie mix in place of above ingredients***
- 1/2 cup peppermint crunch baking chips or crushed candy canes if crushing the candy canes, place in a ziplock bag and use a rolling pin over the sealed bag
FOR PEPPERMINT CHEESECAKE LAYER:
- 16 ounces low fat cream cheese softened
- 1/2 cup sugar
- 2 eggs
- 1/4 cup sour cream
- 1/2 tablespoon lemon juice
- 1 teaspoon peppermint extract
- 1 1/2 cups peppermint crunch baking chips or crushed candy canes, divided
Preheat oven to 350F. Line a 9x13 inch baking dish with parchment paper or spray with nonstick spray.
Beat together eggs sugar, butter and vanilla. Stir until completely combined.
In a separate bowl, combine flour, cocoa, baking powder, and salt.
Add the flour mixture to the egg mixture and carefully stir until fully combined. Stir in the peppermint chips.
Pour the brownie mixture into your baking dish. Smooth out the top and spread the mixture to the edges.
Bake for approximately 20 minutes. This won't fully cook the brownies, but a film will begin to bake on top.
While brownies are baking prepare cheesecake layer.
In a stand mixer, beat cream cheese until smooth. Add in sour cream, sugar, lemon juice, and peppermint extract. Beat until fully combined.
While the mixer is on, add the eggs one at a time. Beat fully in between each egg. Add in 1/2 cup peppermint crunch baking chips and stir until just combined.
Pour mixture on top of pre baked brownie bottom, smoothing to completely cover the brownie layer. Top with remaining 1 cup peppermint crunch baking chips, making a solid layer of the chips if possible.
Place baking dish back in the oven and bake for 30-35 minutes, until center no longer wobbles and the edges are slightly browned.
Remove from oven and let cool completely.
Once cool, place in the refrigerator until serving, at least 2 hours. Cut and serve! Enjoy!
Calories: 444kcal | Carbohydrates: 58g | Protein: 8g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 135mg | Sodium: 363mg | Potassium: 203mg | Fiber: 1g | Sugar: 44g | Vitamin A: 710IU | Vitamin C: 0.2mg | Calcium: 90mg | Iron: 1.5mg