Mint Chocolate Cheesecake Brownies 

Looking for a decadent and delicious dessert that is perfect for any occasion? Look no further  than mint cheesecake brownies! These mouthwatering treats combine rich and fudgy chocolate  brownies with a creamy and tangy cheesecake layer, all topped off with a refreshing layer of  minty goodness. Whether you’re serving them at a party, taking them to a potluck, or just  enjoying them at home with family and friends, mint cheesecake brownies are sure to satisfy  your sweet tooth and leave you wanting more. 

What you need to create these fun brownies: Brownie Box Mix, Cream Cheese, Pure Cane  Sugar, Peppermint Extract, Green Food Coloring, Egg, Mint Oreo’s, Andes Dinner Mints, 9×9  Baking Dish, Mixing Bowls, Electric Mixer, Parchment Paper, Spoon, and Butterknife. 

Mint Chocolate Cheesecake Brownies 

Ingredients 

1 Brownie Box Mix, (plus ingredients on the back of the box) 

8 oz. Cream Cheese, room temperature 

1/3 cup Pure Cane Sugar 

1 Egg 

½-1 teaspoon Peppermint Extract 

1-2 drops Green Food Coloring 

1 cup Mint Oreo’s, crushed  

10 Andes Dinner Mints, broken into small pieces 

Directions  

1. Preheat the oven to 350°. Line a 9×9 inch square baking pan with parchment paper. 2. To make the brownie batter, follow directions on the back of the package. Add in ¾ cup  of crushed mint Oreo’s. 
2. To make the cheesecake filling, beat the cream cheese, sugar, egg, peppermint extract,  and green food coloring with an electric mixer until smooth.  
3. Pour about 3/4 of the brownie batter into the prepared pan, reserving the remaining  1/4 for later. Add dollops of the cheesecake filling over the brownie batter. Then drop a  spoonful of the reserved brownie batter over the top of the cheesecake filling. 5. Use a butter knife to swirl the batter and filling together, creating a marbled effect.
4. Top with remaining crushed Oreo’s and broken Andes mints. 
5. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.  Allow to cool completely before slicing into squares and serving. 

Tips and FAQ’s 

• Can I use fresh mint leaves instead of extract? Yes, you can use fresh mint leaves  instead of mint extract, but you will need to adjust the amount accordingly. Start with a  small amount of finely chopped mint leaves and gradually add more until you reach your  desired level of mint flavor. 
• Can I make these brownies ahead of time? Yes, you can make these brownies ahead of  time and store them in an airtight container in the refrigerator for up to three days. You  can also freeze them for up to three months. 
• Can I use a different type of cookie for the mint layer? Yes, you can use a different type  of cookie for the mint layer, such as Thin Mints or grasshopper cookies. Just make sure  to crush them finely and mix them well with the cream cheese and sugar. 
• Cutting brownies with a plastic knife is recommended because it prevents the brownies  from sticking to the knife and getting ruined. Brownies are a delicate dessert that can  easily fall apart or become mushy if they are cut with a metal knife, especially if the  brownies are still warm. This is because the metal knife can create a lot of friction and  heat, which can melt and stick the chocolate and other ingredients in the brownies to  the blade. 
• Cheesecake brownies should be stored in an airtight container at room temperature for  up to 2-3 days. Make sure the container is tightly sealed to prevent air and moisture  from getting in, which can cause the brownies to become stale or dry. 
• It’s important to note that cheesecake brownies should not be stored in the  refrigerator, as the moisture from the refrigerator can cause them to become soggy and  lose their texture. Additionally, refrigeration can cause the brownies to dry out and  become hard, which can ruin their flavor and texture.