Swirled Mint Cream Cheese Brownies
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!
Print
Pin
Ingredients
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
For brownies:
- 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
Instructions
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.
Notes
- 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
Serving: 1g | Calories: 442kcal | Carbohydrates: 37g | Protein: 6g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 12g | Cholesterol: 137mg | Sodium: 136mg | Fiber: 2g | Sugar: 30g
Did you try this recipe?Leave a comment and 5 star review!