Peppermint Cheesecake Brownies (Peppermint Brownies)

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!

Peppermint Cheesecake Brownies (Peppermint Brownies)

Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 50

Chill Time: 2

Total Time: 3 5

Servings: brownies

Calories: 331kcal

Author: Becky Hardin

Homemade peppermint brownies are topped with a layer of peppermint cheesecake for a creamy, chocolate-y dessert.

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Equipment

Ingredients

FOR THE BROWNIE LAYER (SEE NOTE)

4 large eggs 200 grams, room temperature
2 cups granulated sugar 400 grams
¾ cup unsalted butter 170 grams, melted (1½ sticks)
1 teaspoon pure vanilla extract 4 grams
1½ cups all-purpose flour 180 grams
⅓ cup unsweetened cocoa powder 28 grams
½ teaspoon baking powder 2 grams
¼ teaspoon kosher salt
½ cup peppermint crunch baking chips 85 grams (or crushed candy canes)

FOR THE PEPPERMINT CHEESECAKE LAYER

16 ounces low-fat cream cheese 454 grams, room temperature (2 bricks)
¼ cup sour cream 57 grams, room temperature
½ cup granulated sugar 100 grams
½ tablespoon fresh lemon juice 7 grams, from ¼ lemon
1 teaspoon peppermint extract 4 grams
2 large eggs 100 grams, room temperature
1½ cups peppermint crunch baking chips 255 grams (or crushed candy canes), divided

Instructions

Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment paper or spray with nonstick spray. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs sugar, butter, and vanilla together. Stir until completely combined.
4 large eggs, 2 cups granulated sugar, ¾ cup unsalted butter, 1 teaspoon pure vanilla extract
In a separate bowl, combine the flour, cocoa, baking powder, and salt.
1½ cups all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon kosher salt, ⅓ cup unsweetened cocoa powder
Add the flour mixture to the egg mixture and carefully stir until fully combined. Stir in the peppermint chips.
½ cup peppermint crunch baking 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 the cheesecake layer.
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Add in the sour cream, sugar, lemon juice, and peppermint extract. Beat until fully combined.
16 ounces low-fat cream cheese, ½ cup granulated sugar, ¼ cup sour cream, ½ tablespoon fresh lemon juice, 1 teaspoon peppermint extract
While the mixer is on, add the eggs one at a time. Beat fully in between each egg. Add in ½ cup peppermint crunch baking chips and stir until just combined.
2 large eggs, 1½ cups peppermint crunch baking chips
Pour the cheesecake mixture on top of prebaked brownie bottom, smoothing to completely cover the brownie layer. Top with the remaining 1 cup of peppermint crunch baking chips, making a solid layer of the chips if possible.
Place the baking pan back in the oven and bake for 30-35 minutes, until the 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!

Video

Notes

Brownie Layer: If you're in a time crunch, you can use boxed brownie mix in place of homemade brownies. Simply add ½ peppermint crunch baking chips to prepared boxed brownie mix.
To crush candy canes, place whole candy canes in a sealed Ziplock bag and crush with a rolling pin.

Storage: Store peppermint cheesecake brownies in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.

Nutrition