Peppermint Cheesecake Brownies

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Let's be real – we all need some chocolate during the holidays! These brownies are seriously next-level: fudgy chocolate base, creamy cheesecake swirls, and crushed candy canes on top for that festive touch. They're basically three desserts in one, and they disappear faster than you can say "Santa's coming!"

Not gonna lie, this one's a bit more involved. You're essentially making two desserts (brownies and cheesecake) and then combining them. The swirling technique takes some practice to get those picture-perfect patterns. Worth the effort though!

Difficulty Level: Advanced (4/5)
Prep Time: 45 minutes
Bake Time: 35-40 minutes
Chill Time: 4 hours
Total Time: 5.5 hours
Servings: 16

Equipment Needed

• 9x9 inch baking pan

• Parchment paper

• Electric mixer (stand or hand)

• Multiple mixing bowls

• Double boiler or microwave-safe bowl

• Rubber spatula

• Knife or skewer for swirling

• Measuring cups and spoons

Ingredients

For the Brownie Layer

• 8 ounces dark chocolate, chopped

• ¾ cup unsalted butter

• 1 cup granulated sugar

• 3 large eggs

• 1 teaspoon vanilla extract

• ¾ cup all-purpose flour

• ¼ cup unsweetened cocoa powder

• ½ teaspoon salt

For the Cheesecake Layer

• 16 ounces cream cheese, room temperature

• ½ cup granulated sugar

• 2 large eggs

• 1 teaspoon peppermint extract

• Few drops red food coloring (optional)

• ½ cup crushed candy canes

Instructions

Prepare the Pan

1. Preheat oven to 350°F (175°C).

2. Line pan with parchment, leaving overhang on sides.

3. Grease parchment.

Make Brownie Batter

1. Melt chocolate and butter in double boiler or microwave.

2. Whisk in sugar until well combined.

3. Add eggs one at a time, whisking well after each.

4. Stir in vanilla.

5. Sift flour, cocoa, and salt over mixture.

6. Fold until just combined.

Make Cheesecake Batter

1. Beat cream cheese until smooth.

2. Add sugar, beat until combined.

3. Add eggs one at a time, beating well after each.

4. Stir in peppermint extract and food coloring if using.

Assembly and Baking

1. Spread ⅔ of brownie batter in pan.

2. Dollop cheesecake mixture over brownie layer.

3. Dollop remaining brownie batter between cheesecake.

4. Swirl batters together with knife or skewer.

5. Sprinkle with crushed candy canes.

6. Bake 35-40 minutes until set but still slightly jiggly.

7. Cool completely, then refrigerate 4 hours or overnight.

Pro Tips

• All ingredients should be room temperature

• Don't overmix the brownie batter

• Clean knife between swirls for cleaner pattern

• Test doneness with toothpick - should have few moist crumbs

• Freeze briefly for cleaner cuts

Variations

• Add chocolate chips to brownie batter

• Swirl in chocolate ganache

• Use different extracts (orange, vanilla, almond)

• Top with chocolate drizzle after chilling

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