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Thin Mint Cheesecake Brownies

Thin Mint Cheesecake Brownies

Fudgy chocolate brownies swirled with cool peppermint cheesecake and studded with minty cookie pieces. A bakery-style bar with a refreshing finish.
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Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 16

Ingredients
 

Main Ingredients

  • 0.5 tbsp nonstick cooking spray for the pan
  • 0.75 cup unsalted butter, melted and slightly cooled
  • 1.25 cup granulated sugar
  • 0.25 cup light brown sugar, packed
  • 3 large eggs room temperature
  • 2 tsp vanilla extract
  • 0.5 tsp fine sea salt
  • 0.5 tsp instant espresso powder optional, boosts chocolate flavor
  • 0.75 cup unsweetened cocoa powder natural or Dutch-process
  • 1 cup all-purpose flour
  • 0.75 cup semisweet chocolate chips
  • 1 cup mint chocolate wafer cookies, chopped Thin Mint–style; fold into brownie batter
  • 0.25 cup mint chocolate wafer cookies, crushed for topping
  • 10 oz cream cheese, softened
  • 0.33 cup granulated sugar for cheesecake layer
  • 0.25 cup sour cream room temperature
  • 0.5 tsp peppermint extract
  • 1 large egg for cheesecake layer
  • 0.25 tsp green food coloring optional, for a minty hue

Instructions

Preparation Steps

  • Heat oven to 350°F. Line an 8-inch square pan with parchment and lightly coat with cooking spray.
  • Whisk melted butter, granulated sugar, and brown sugar in a large bowl until glossy.
  • Beat in eggs one at a time, then mix in vanilla, salt, and espresso powder.
  • Sift in cocoa and flour. Fold just until streaks disappear, then stir in chocolate chips and 1 cup chopped mint cookies.
  • For the cheesecake layer, beat cream cheese and 1/3 cup sugar until smooth. Mix in sour cream and peppermint extract, then beat in the egg. Tint with a little green food coloring if using.
  • Spread brownie batter into the pan. Spoon cheesecake mixture over the top in large dollops and swirl with a knife. Sprinkle remaining crushed cookies over the surface.
  • Bake 32–36 minutes, until edges are set and the center has a slight jiggle. Do not overbake.
  • Cool in the pan on a rack for 1 hour, then chill 30–60 minutes to firm. Lift out and cut into 16 squares.

Notes

Variation: Drizzle cooled bars with melted dark chocolate and a pinch of crushed peppermint candy for extra crunch. Storage: Keep covered in the fridge up to 5 days, or freeze tightly wrapped for 1 month.
This recipe is an original creation inspired by classic Thin Mint Cheesecake Brownies flavors. All ingredient ratios and instructions are independently developed.