Dawn Bitz from Grasshaven Outdoor shows us how to make Luck of the Irish mint chocolate cheesecake brownies.
Luck of the Irish mint chocolate cheesecake brownies
1 package Chocolate Brownie Mix
1/4 cup water
1/3 cup vegetable oil
Mint Cheesecake Layer
8 ounces cream cheese, softened
1/4 cup sugar
1 egg yolk
1/4 teaspoon peppermint extract*
2 drops liquid or gel green food coloring*
2/3 cup mini chocolate chips
Preheat oven to 325°F. Adjust the oven rack to the lower third position and preheat the oven to 350°F. Line the bottom and sides of an 11 x 7in baking pan with aluminum foil, leaving an overhang on all sides. Set aside. Set out 8 ounces of cream cheese for the cheesecake layer and allow to soften as you prepare the brownies.
For Brownie Layer: In medium bowl, stir together brownie mix, water, oil and egg until blended. Spoon batter into lightly greased 13x9x2-inch pan only filling about half way up (about ¾ of the batter). Make the cheesecake swirl: With a hand-held mixer on medium speed, beat the softened cream cheese, 1/4 cup sugar, egg yolk, 1/4 teaspoon peppermint extract, and 2 drops of food coloring in a medium bowl until completely smooth – about 1 minute. Manually stir in the mini chocolate chips. Dollop spoonfuls of the cream cheese mixture on top of the prepared brownie batter. Cover with the last bit of brownie batter. Glide a knife through the layers, creating a swirl pattern. Add more mini chocolate chips on top, if desired.
Bake brownies for about 30-35 minutes, or until a toothpick comes out almost clean. Check them at the 30 minute mark to be sure. Allow brownies to cool completely before cutting into squares. Brownies stay fresh stored in the refrigerator for 1 week.
*Taste the mint cheesecake mixture after you mix it – if it needs more peppermint flavor, add 1 more drop of peppermint extract. If you’d like it to be a brighter green, add more food coloring.