Get ready to indulge in a dessert that perfectly marries the classic flavors of Thin Mint cookies with the rich decadence of cheesecake and brownies! Our Thin Mint Cheesecake Swirl Brownies are not just a treat; they are an experience that will have your taste buds dancing with delight. Imagine biting into a fudgy brownie, only to discover a creamy, minty cheesecake swirl that takes you straight to cookie heaven. Whether you're hosting a gathering or simply craving something sweet, these brownies are sure to impress and satisfy. Ready to create a dessert that will leave everyone asking for seconds? Read on for the full recipe!
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hrs
Cuisine: American
Serves: 16 brownies
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- ½ teaspoon salt
- 1 package Thin Mint cookies, crushed
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon peppermint extract
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a large microwave-safe bowl, melt the unsalted butter. Whisk in granulated sugar until well combined and slightly smooth.
- Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract.
- In a separate bowl, sift together all-purpose flour, unsweetened cocoa powder, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- In another bowl, beat cream cheese until smooth. Add powdered sugar and peppermint extract, mixing until creamy.
- Pour the brownie batter into the prepared pan, spreading evenly.
- Drop spoonfuls of cream cheese mixture on top of the brownie batter. Use a knife to create swirl patterns.
- Sprinkle crushed Thin Mint cookies over the top of the batter.
- Bake for 35 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
- Remove from oven and let cool completely in the pan for about 1 hour.
- Use parchment paper handles to lift brownies out of the pan. Cut into 16 equal squares.
- Refrigerate for at least 1 hour before serving to allow flavors to meld and set.
Tips
- Prep Ahead: To save time, you can crush the Thin Mint cookies and soften the cream cheese the night before. This way, you can whip up the batter quickly when you're ready to bake.
- Don’t Overmix: When combining the dry ingredients with the wet mixture, be careful not to overmix. This will keep your brownies fudgy and chewy, rather than cakey.
- Swirl Technique: For a beautiful swirl pattern, use a knife to gently drag through the cream cheese mixture and brownie batter in a figure-eight motion. Don’t worry about making it perfect; a rustic look adds charm!
- Cooling Time: Allow the brownies to cool completely in the pan before lifting them out. This helps them set properly and makes cutting easier.
- Chill for Flavor: Refrigerating the brownies for at least an hour before serving not only helps them firm up but also allows the flavors to meld beautifully, enhancing the minty goodness.
- Serving Suggestion: For an extra touch, serve these brownies with a dollop of whipped cream and a sprinkle of crushed Thin Mint cookies on top!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 5g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 95mg
