Peppermint Cheesecake Brownies
Dense, fudgy brownies topped with a creamy layer of peppermint cheesecake. This is the perfect blend of chocolate and peppermint.
Servings: 24 Pieces
Calories: 152kcal
Ingredients
- Double Recipe Low Carb Brownies (omit the chocolate chips and pecans)
- 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)
Instructions
- Preheat oven to 350.
- Mix up low carb 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.
Notes
I like to add another drop of Peppermint essential oil (or ½ teaspoon Peppermint extract) to the brownies for an extra minty flavor!
If you do not have Gentle Sweet, you can use this DIY recipe.
Nutrition
Serving: 1Piece | Calories: 152kcal | Carbohydrates: 3g | Protein: 3g | Fat: 13g | Fiber: 2g