Real Recipes From Real Home Cooks ®

peppermint cheesecake black bottom brownies

(2 ratings)
Recipe by
Steve Young
Tupelo, MS

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 ratings)
yield 15 -20
prep time 1 Hr
cook time 1 Hr 10 Min

Ingredients For peppermint cheesecake black bottom brownies

  • 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.