While my kids love my healthy brownie recipe, sometimes you just want a delicious and indulgent brownie – and these Marbled Cheesecake Brownies with a light mint chocolate flavor hit just the spot!
I first shared this recipe for Marbled Mint Cheesecake Brownies on my friend’s blog, Amanda’s Cookin’.
Mint Cheesecake Brownie Recipe
Often, my complaint with mash-up desserts is that too much is sacrificed in the name of novelty. The unique traits that make that dessert so delicious and enjoyable are often lost in the pursuit of making them instagrammable.
I wanted these mint cheesecake brownies to feature a rich, fudgy brownie with ribbons of smooth, cheesecake filling throughout. I also wanted a rich mint chocolate taste that was natural and didn’t taste like eating chocolate after brushing your teeth. (Bleh.)
These decadent cheesecake brownies took a bit of experimenting, but the end result is totally worth it – and I’m excited to be sharing it with you.
While I use a from-scratch brownie recipe, feel free to swap out the brownie portion of this recipe for your favorite boxed brownie mix, if desired.
These brownies can be made ahead and frozen for up to four months, but keep in mind that they may crumble/break apart a bit more after freezing.
To really up the ante on that mint chocolate flavor, stir in some mint chocolate chips or drizzle some melted mint chocolate on to the finished brownies.
Marbled Mint Cheesecake Brownies Ingredients
- 2/3 cup butter
- 1 1/4 cups white sugar
- 3/4 cup cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 2 large eggs
- 1 teaspoons vanilla extract
- 2/3 cup flour
- 1 1/2 cup milk chocolate chips
- 1 egg
- 1-8oz package cream cheese
- 1/3 cup sugar
- 1/2 teaspoon mint extract
Tip: you can swap out the brownie portion of this recipe with a boxed brownie mix.
Kitchen Tools You May Find Helpful:
- 9″ x 13″ baking dish
- Measuring cups and spoons
- Wooden spoon
- Hand mixer
How to Make Marbled Cheesecake Brownies
Preheat oven to 325F
Line and grease a large casserole pan – about 9×13″. Set aside.
In a small bowl, sift together the cocoa powder, salt and baking powder. Set aside.
Place the butter in a small saucepan over medium heat and cook for 8-10 minutes until slightly golden brown. Small pieces of milk fat will turn a chocolate brown and that’s okay.
Remove the pan from the stove and immediately stir in the white sugar with a wooden spoon.
Add in the cocoa mixture and then allow to cool to room temperature, about 5-8 minutes.
Meanwhile, prepare the cheesecake mixture.
Combine the egg, cream cheese, sugar and mint extract and beat with an electric mixer until smooth.
Color to preference with the optional green food dye and set aside.
Returning to the brownie batter, add in the eggs one at a time, then the vanilla and flour, beating thoroughly after each addition. Beat for 2 minutes before adding in the chocolate chips.
Fold the brownie mixture into the prepared baking pan.
Add dollops of the cheesecake mixture overtop of the brownie mixture and use a spoon to fold the two to create a marbled design.
Cover with tinfoil and bake for 22-25 minutes, until the cheesecake seems set.
Check the doneness of the brownies with a toothpick – you may need to bake uncovered for an additional 5 minutes.
Cool before drizzling with melted chocolate, optional.
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These mint chocolate cheesecake brownies are a decadent combination of two of my favorite desserts. You’ll never have to choose between brownies and cheesecake again!