peppermint cheesecake brownies

‘Tis the time of year to use peppermint flavor gratuitously! Hallelujah! Brownies are already one of my favorite sweet indulgences, but add peppermint cheesecake to them and you’ve really taken it over the top. I love this recipe because the peppermint flavor isn’t overwhelming and toothpaste-y. Nothing is worse than a gross mint flavor so be sparing with your peppermint flavoring. I only call for a 1/2 teaspoon to give just a hint of peppermint flavor. It’s basically like biting into the best peppermint hot chocolate ever.


The recipe comes together really easily and can be made a couple days in advance and held in the fridge. The recipe can also be doubled for a 9x13 pan (trust me, you will want more than less) if you’re feeding a crowd. Happy baking!


Products I used in this recipe:

Yield: 9 brownies

peppermint cheesecake brownies

prep time: 15 minscook time: 45 minstotal time: 60 mins


  • 4 oz 60% cacao chocolate, chopped
  • 1 stick (113g) unsalted butter
  • 3 tablespoons (50g) neutral oil
  • 3 eggs
  • 3/4 cup (175g) granulated sugar
  • 1/3 cup (60g) brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup (150g) flour
  • 2/3 cup + 2 tablespoons (65g) good cocoa powder, sifted if lumpy
  • 3 tablespoons (40g) malted milk powder
  • pinch of salt
Peppermint Cheesecake
  • 8 oz cream cheese, at room temperature
  • 1/2 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • crushed candy canes, for topping


  1. Preheat an oven to 350 degrees F and grease an 8x8 baking dish and line with parchment paper. In a small saucepan, melt together butter, oil and chocolate over medium low heat until chocolate is melted. Set aside to cool slightly. 
  2. In a mixing bowl, whisk together eggs, both sugars, and vanilla until frothy. Whisk in the slightly cooled melted chocolate and butter. Fold in the flour, cocoa powder and salt until combined. Spread the brownie mixture in the prepared pan.
  3. To make the cheesecake: using a hand mixer, beat together cream cheese, egg, sugar, vanilla and peppermint extract until smooth and no lumps remain. Dollop cheesecake filling over the brownie and use a knife to swirl with the brownie. Bake for 45 minutes, until cheesecake is slightly puffed and a cake tester comes out clean. Remove from the oven and sprinkle with crushed candy canes while still warm. Cool completely and refrigerated for at least 2 hours before cutting. 


I would highly recommend not using chocolate chips for this recipe. Chopped chocolate always melts better. Grab a nice bar of baking chocolate (they usually are 4 oz) and chop it up.

I used valrhona cocoa powder for this recipe because it's my favorite and it's extremely flavorful. Look for a dutch processed cocoa powder (not hershey's).
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