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


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6 oz
chocolate, unsweetened
2 stick
butter, unsalted
1 2/3 c
all purpose flour
3/4 tsp
1/2 tsp
baking powder
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
2 tsp
vanilla extract
1 c
dark chocolate chips
1 c
andes peppermint crunch baking chips

How to Make Peppermint Cheesecake Black Bottom Brownies


  • 1Preheat the oven to 325°. Spray a 9×13-inch pan with cooking spray and line with parchment paper.
  • 2In a double boiler or microwave-safe bowl melt the chocolate and butter, mixing until smooth. Set aside to cool.
  • 3In a medium bowl whisk together the flour, salt, and baking powder.
  • 4In 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.
  • 5For 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.
  • 6Pour the cheesecake mixture on top of the brownie layer. Sprinkle the peppermint and chocolate chips evenly over all.
  • 7Bake 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.
  • 8Cool fully before cutting into squares. Store any leftovers in an air-tight container in the fridge up to one week.

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