Peppermint Cheesecake Brownies
Dense, fudgy brownies topped with a creamy layer of peppermint cheesecake. This is the perfect marriage of chocolate and peppermint. This recipe is low carb, sugar free, gluten free, and a Trim Healthy Mama S Fuel.
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I have already told you in other posts that I am a brownie snob. I have tried multitudes of brownies, (and even tried to make my own creations). But they all disappointed . . . until I tried Theresa’s Gooey Brownies, posted by A Home With Purpose. They hit the mark!
I already suggested you use that brownie recipe for my Best Brownie Delight (which is my all time FAVORITE THM dessert)! But now I’m going to suggest you use it again – for these Peppermint Cheesecake Brownies.
I love chocolate – I love chocolate and peanut butter. I love chocolate and bacon. I love chocolate and nuts. (I DO NOT like chocolate and orange.) I love chocolate and mint! And that is where this recipe comes in.
Christmas is the season of the year when we turn to peppermint. I’m not sure why we relegate certain flavors to seasons, but nonetheless Christmas is peppermint! (Be sure to check out my Peppermint Mocha Creamer Recipe!)
This makes a large amount of brownies (24), and uses a 9×13 dish. I have not tried freezing them yet, but I do believe they would freeze well. These would be great to take to a Holiday party, or just to stash in your refrigerator when you need a sweet treat! (I may or may not have eaten these for breakfast a couple times this week!)
These Peppermint Cheesecake Brownies are definitely better AFTER they have chilled in the refrigerator. I tried them immediately out of the oven, and they were good, but much BETTER after they had completely chilled. They tasted even better the next morning when I had them for breakfast!
I chose to use peppermint essential oil (DoTerra) because of the clean strong flavor, but you can certainly use extract in place of the oil if you are uncomfortable with ingesting essential oils. (I know there can be great debate about whether or not it is safe. I do not wish to argue about it – I choose to use it, but peppermint extract would also work here!)
So what do you need for these Peppermint Cheesecake Brownies?
1 (8 ounce) Block Cream Cheese, Softened
¼ Cup Gentle Sweet
¼ Cup Heavy Cream
1 Teaspoon Vanilla Extract
3 Drops Peppermint Essential Oil (or use peppermint extract – amounts may vary, but I would begin with 1 teaspoon, then adjust from there to use more if needed)
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Dense, fudgy brownies topped with a creamy layer of peppermint cheesecake. This is the perfect blend of chocolate and peppermint.
- 1 Recipe Theresa’s Gooey Brownies
- 1 8 ounce Block Cream Cheese, Softened
- ¼ Cup Gentle Sweet
- 1 Egg
- ¼ Cup Heavy Cream
- 1 Teaspoon Vanilla Extract
- 3 Drops Peppermint Essential Oil (or use peppermint extract - amounts may vary, but I would begin with 1 teaspoon, then adjust from there to use more if needed)
Preheat oven to 350.
Mix up Theresa's gooey brownie batter and pour batter into greased 9x13 pan.
In a separate bowl, beat softened cream cheese with Gentle Sweet.
Add egg and mix well.
Add heavy cream, vanilla, and peppermint oil (or extract). Mix well.
Pour cheesecake mix over brownie batter. Use a knife to create a swirled effect.
Bake for 30-35 minutes, or until center of brownies are set.
Tastes best after refrigerated overnight - store leftovers in the refrigerator.
I like to add another drop of Peppermint essential oil (or 1/2 teaspoon Peppermint extract) to the brownies for an extra minty flavor!
If you do not have Gentle Sweet, you can use this DIY recipe.