These swirled mint cream cheese brownies feature thick and fudgy dark chocolate brownies made from scratch with a sweet and minty cream cheese swirl on top. Perfect for holidays, St.Patrick’s day, or any occasion. The best brownies for mint chocolate lovers!
Things have been a little too savory around here so I’m coming at you today with some delicious fudgy swirled mint cream cheese brownies.
These babies are PACKED full of rich chocolate flavor swirled with a fresh mint cream cheese layer.
If you’re looking for the perfect brownie with just a pop of mint flavor this recipe is just for you!
The cream cheese swirl is made with fresh mint but if you’re short on fresh mind you can use extract and food coloring in place.
Both options are delicious but I love the less intense flavor of fresh mint over mint extract.
Ingredients for mint chocolate brownies
- Unsalted butter and oil – A mixture of both butter and oil results in an extra fudgy brownie.
- Dark chocolate – I like to use at least 60% dark chocolate to result in a chocolate forward brownie that isn’t too sweet.
- Eggs – Eggs not only help bring a batter together but they add moisture so your brownies turn out moist and delicious.
- Brown and granulated sugar – A mix of sugar is great because it gives
- All-purpose flour – A typical binder to help hold together the batter and give the brownie some stability.
- Cocoa powder – Along with dark melted chocolate we’re adding in cocoa powder for even more intense chocolate flavor.
- Vanilla extract – Just a touch to highlight flavors found in the chocolate.
- Kosher salt – Salt brings out the flavor and is needed in baked goods.
For mint cream cheese swirl:
- Granulated sugar – This adds sweetness to the cream cheese swirl.
- Fresh mint leaves – I really love the addition of fresh mint because the flavor is intense without being overpowering.
- Cream cheese – The base of the cream cheese swirl! I like to use brick cream cheese versus whipped cream cheese.
- All-purpose flour – This helps bind it all together.
Tips for making cream cheese swirled brownies
The fresh mint provides the best flavor, but if you don’t have it at your disposal, you can use 1 teaspoon peppermint extract and a few drops of green food coloring.
If you’re looking for even MORE chocolate flavor try adding in chocolate chips, chocolate chunks, or a chopped up chocolate mint candy bar.
I like to use unsalted butter because then I can control the exact amount of salt in the recipe.
How to store
If you have willpower and have some leftover swirled brownies here is the best way to keep them fresh:
- Store in an airtight container in the fridge – the reason for keeping them in the fridge is the cream cheese swirl. This also helps keeps them fresh for 3-5 days.
- Freeze – you can easily freeze these brownies for up to 3 months. Simply wrap them in plastic wrap and then store in a freezer safe zip top baggie.
Do you love these swirled mint cream cheese brownies?
Why not try a few of my other delicious dessert recipes?!
- Need an easy dessert made right from frozen fruit? Try my Frozen Peach Cobbler.
- One of my most classic easy dessert recipes! Try my Cheesecake Stuffed Strawberries.
- Craving a delicious fruit filled cake? Try my Blueberry Lemon Ricotta Olive Oil Cake.
- Want another fun holiday brownie? Try my Salted Caramel Guinness Brownies.
For mint cream cheese swirl:
- ¼ cup granulated sugar
- 1-1/2 cups (45 grams) picked mint leaves, packed, patted dry
- 8 ounces cream cheese, room temperature
- 1 larger egg, room temperature
- 1-1/2 tablespoon all-purpose flour
- 1/2 cup unsalted butter
- 2 tablespoons vegetable oil
- 6 ounces dark chocolate, at least 60% cocoa
- 3 large eggs, room temperature
- 1/3 cup light brown sugar
- 1/3 cup granulated sugar
- 1/2 cup plus 1 tablespoon all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/8 teaspoon kosher salt
For mint cream cheese mixture:
- Place granulated sugar and mint in a bowl of a food processor. Pulse until mint is finely chopped.
- Add the rest of the ingredients in and pulse until smooth. Set aside.
For brownie mixture:
- Preheat oven to 350 degrees F and line an 8x8 inch baking pan with parchment paper and set aside.
- In a bowl whisk together flour, cocoa powder, and salt, set aside.
- Add chocolate, butter, oil, granulated and brown sugar in a heatproof bowl and set over a pan of simmering water, stirring occasionally until melted and smooth, and mixture is glossy, about 5 minutes. The sugars should melt a bit too.
- Allow mixture to cool slightly, then add in vanilla and eggs one at a time, whisking in between each addition.
- Fold in dry ingredients until just combined.
- Pour 3/4 of the brownie batter into the bottom of the prepared pan and smooth into an even layer.
- Drop spoonfuls of mint swirl batter onto brownie batter.
- Add spoonfuls of the rest of the brownie batter over the mint mixture.
- With a small spatula or a table knife, gently swirl the two batters to create a marbled effect.
- Bake 30-40 minutes until a toothpick comes out with moist crumbs, but not wet batter.
- Allow the brownies to cool completely before cutting into bars.
- The fresh mint provides the best flavor, but if you don't have it at your disposal, you can use 1 teaspoon peppermint extract and a few drops of green food coloring.
- Add in some chocolate chips, chunks, or mint chocolate chips for extra chocolatey texture!
- Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.
- To ensure clean-cut slices, wipe the knife into a paper towel after each cut.
Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 442Total Fat: 30gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 137mgSodium: 136mgCarbohydrates: 37gFiber: 2gSugar: 30gProtein: 6g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.