Bready or Not: Peppermint Cheesecake Swirl Brownies

These Peppermint Cheesecake Swirl Brownies will dirty a lot of bowls and tools, but to gorgeous, delicious results.

These are an incredibly holiday-appropriate brownie. I colored the cheesecake layer in red, but really, you could do green, or even mix two small, separate bowls with green and red!

Then there’s the peppermint. It’s not overwhelming in this recipe; to me, it was mild and refreshing against the deep chocolate flavor.

I’m not a fan of cheesecake alone, but I do love that cheesecake flavor and texture when mixed with brownies or other great mix-ins. Be sure to check out some past Bready or Not recipes in the same family!

Snickerdoodle Cheesecake BarsCheesecake BrowniesCream Cheese-Stuffed Lemon Bundt CakeSwirled Goat Cheese BrowniesLemon Cheesecake BarsEarl Grey Cheesecake BarsMatcha Cheesecake CookiesMatcha Cheesecake Bars

Peppermint Cheesecake Swirl Brownies modified from the original recipe in Bake from Scratch Holiday Cookies 2019.

PrintBready or Not: Peppermint Cheesecake Swirl BrowniesThe Peppermint Cheesecake Swirl Brownies are festive for the holidays with their flavor and bright color, but are a delicious treat to make year-round!Course Dessert, SnackCuisine AmericanKeyword bars, brownies, cheese, cream cheese, mintAuthor Beth CatoIngredientsCream cheese swirl8 ounces cream cheese (one block) softened1/4 cup white sugar1 large egg room temperature1/2 teaspoon peppermint extractred gel food coloringBrownie layer4 ounces dark chocolate chips or chopped chocolate bar3/4 cup unsalted butter 1 1/2 sticks1 cup white sugar1/2 cup brown sugar light or dark, packed2 teaspoons vanilla extract1 teaspoon kosher salt3 large eggs room temperature1/2 cup all-purpose flour1/4 cup unsweetened cocoa powder siftedInstructionsBeat cream cheese until it is smooth and creamy. Add white sugar to fully incorporate. Mix in egg and peppermint extract. Stir in droplets of food color to reach desired tint. Set bowl aside.Prepare a 9×9 pan by lining it with foil and applying nonstick spray or butter to grease it. Preheat oven at 350-degrees.Using a microwave-safe bowl, in brief bursts heat the butter and dark chocolate, stirring well between each pass, until both are melted and smooth. Set aside to cool for a few minutes.In the large bowl of a stand mixer, use the whisk attachment to beat together both sugars, the vanilla, and salt. Add the eggs one at a time, and continue to beat at a high speed for 10 minutes. With the mixer on low, pour in the butter-chocolate. Use a spatula to fold in the flour and cocoa until just combined. Batter will be thick.Pour half the brownie batter into the prepared pan; use an offset spatula to even it out. Add about half the cheesecake mix in dollops. Repeat twice more, adding brownie and cheesecake in alternate dolloped layers. Use a butter knife to swirl everything together to create a marbled effect.Bake for about 45 minutes, until the middle passes the toothpick test. Cool to room temperature then cut into pieces.OM NOM NOM!