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Peppermint Cheesecake Brownies

Photo: Randy Mayor; Styling: Cindy Barr, Jan Gautro

Yield 16 servings (serving size: 1 bar)
These peppermint cheesecake brownies are an elegant and delicious holiday dessert.

Ingredients

  • Cheesecake batter:
  • 1 (8-ounce) block 1/3-less-fat cream cheese
  • 1/3 cup granulated sugar
  • 1/4 teaspoon peppermint extract
  • 1 large egg
  • 1 large egg white
  • 1 tablespoon all-purpose flour
  • Brownie batter:
  • 4.5 ounces all-purpose flour (about 1 cup)
  • 1/2 cup unsweetened cocoa
  • 1/2 teaspoon salt
  • 1 1/2 cups packed brown sugar
  • 1/4 cup canola oil
  • 1/4 cup buttermilk
  • 2 teaspoons vanilla extract
  • 2 large egg whites
  • 1 large egg
  • Cooking spray

Nutrition Information

  • calories 213
  • caloriesfromfat 32 %
  • fat 7.5 g
  • satfat 2.6 g
  • monofat 2.3 g
  • polyfat 1.1 g
  • protein 4.4 g
  • carbohydrate 32.3 g
  • fiber 0.7 g
  • cholesterol 37 mg
  • iron 1.3 mg
  • sodium 169 mg
  • calcium 32 mg

How to Make It

  1. Preheat oven to 350°.

  2. To prepare cheesecake batter, place cheese in a medium bowl; beat with a mixer at medium speed until smooth. Add granulated sugar and peppermint extract; beat well. Add 1 egg and 1 egg white; beat well. Add 1 tablespoon flour; beat mixture just until blended.

  3. To prepare brownie batter, weigh or lightly spoon 5 ounces (about 1 cup) flour into a dry measuring cup; level with a knife. Combine 5 ounces flour, cocoa, and salt in a medium bowl, stirring with a whisk. Combine brown sugar, oil, buttermilk, vanilla, 2 egg whites, and 1 egg in a large bowl; beat with a mixer at medium-high speed until well blended. Add flour mixture to brown sugar mixture; beat at low speed just until blended.

  4. Reserve 1/2 cup of brownie batter. Pour remaining batter into a 9-inch square baking pan coated with cooking spray. Carefully pour cheesecake batter over top; spread evenly to edges. Dot cheesecake batter with reserved brownie batter. Swirl top two layers of batters together using the tip of a knife. Bake at 350° for 26 minutes or until top is set. Cool completely in pan on a wire rack.

Cook's Notes

You can tint the cheesecake batter with two or three drops of red food coloring to give it a pink tinge, if you like. When swirling the cheesecake and brownie batters in step 4, don't disturb the bottom brownie layer. Cool these bars completely before serving.