Peppermint Cheesecake Black Bottom Brownies

Steve Young


Excited to share this incredible recipe from my step-mother-in-law, Julie Pitkin.

Julie says, "This recipe is adapted from The Sweet Melissa Baking Book. If you're in a hurry, it works just as well to use an 18-ounce box of Ghirardelli dark chocolate or double chocolate brownie mix as the base layer. Follow the package directions to mix the batter, and pour into the prepared 9 x 13-inch pan as directed below."

This is one of the most amazing desserts I have ever tasted - enjoy!


★★★★★ 2 votes

1 Hr
1 Hr 10 Min



  • 6 oz
    chocolate, unsweetened
  • 2 stick
    butter, unsalted
  • 1 2/3 c
    all purpose flour
  • 3/4 tsp
  • 1/2 tsp
    baking powder
  • 4
  • 2
    egg yolks
  • 2 c
  • 1 1/2 tsp
    vanilla extract

  • 1 box
    ghiradelli dark chocolate or double chocolate mix (18 oz)

  • 2 pkg
    cream cheese, 8 oz each, room temperature (don't use non-fat)
  • 1 1/2 c
  • 1/4 tsp
  • 6
  • 2 tsp
    vanilla extract
  • 1 c
    dark chocolate chips
  • 1 c
    andes peppermint crunch baking chips

How to Make Peppermint Cheesecake Black Bottom Brownies


  1. Preheat the oven to 325°. Spray a 9×13-inch pan with cooking spray and line with parchment paper.
  2. In a double boiler or microwave-safe bowl melt the chocolate and butter, mixing until smooth. Set aside to cool.
  3. In a medium bowl whisk together the flour, salt, and baking powder.
  4. In a large bowl whisk the eggs, egg yolks, sugar, and vanilla. Pour the chocolate mixture into the egg mixture. Using a spoon or whisk, mix until incorporated. Add the flour mixture and stir just until combined. Pour the brownie mixture into the prepared pan. Set aside while making the cheesecake layer.
  5. For the cheesecake layer, using a mixer with a paddle attachment, cream together the salt, cream cheese, and butter until light and fluffy, about 5 minutes. Add the eggs, 2 at a time, mixing well after each addition. Stir in the vanilla.
  6. Pour the cheesecake mixture on top of the brownie layer. Sprinkle the peppermint and chocolate chips evenly over all.
  7. Bake at 325° for 1 hour and 10 minutes, or until the sides are golden brown and a toothpick inserted in the center comes out clean.
  8. Cool fully before cutting into squares. Store any leftovers in an air-tight container in the fridge up to one week.

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About Peppermint Cheesecake Black Bottom Brownies

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