Swirled Mint Cream Cheese Brownies
These Swirled Mint Cream Cheese Brownies are rich, fudgy, and bursting with refreshing mint flavor. Perfect for impressing at any gathering or satisfying a sweet craving!
Equipment
- Mixing Bowls
- Whisk
- Spatula
- Baking pan (9x13)
- Parchment Paper
- Double boiler or microwave-safe bowl
Ingredients
- 1 cup granulated sugar
- 1-1/2 cups picked mint leaves fresh, patted dry
- 8 ounces cream cheese room temperature
- 1 large egg for cream cheese mixture
- 1-1/2 tablespoons all-purpose flour for cream cheese mixture
- 1/2 cup unsalted butter melted
- 2 tablespoons vegetable oil
- 6 ounces dark chocolate at least 60% cocoa
- 3 large eggs for brownie batter
- 1/3 cup light brown sugar
- 1/3 cup granulated sugar
- 1/2 cup plus 1 tablespoon all-purpose flour for brownie batter
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/8 teaspoon kosher salt
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking.
- Line a 9x13 inch baking pan with parchment paper, leaving some overhang for easy removal. Lightly grease the paper.
- In a mixing bowl, combine room temperature cream cheese, 1 large egg, 1-1/2 tablespoons all-purpose flour, and 1/3 cup granulated sugar. Whisk until smooth and creamy. Gently fold in the picked mint leaves. Set aside.
- Using a double boiler or microwave-safe bowl, melt 6 ounces dark chocolate and 1/2 cup unsalted butter. Stir until smooth and let cool slightly.
- In a large bowl, whisk together 3 large eggs, 1/3 cup light brown sugar, and 1/3 cup granulated sugar until frothy. Add melted chocolate mixture and 1 teaspoon vanilla extract; mix until combined.
- Sift together 1/2 cup plus 1 tablespoon all-purpose flour, 1/3 cup unsweetened cocoa powder, and 1/8 teaspoon kosher salt. Gradually fold into the chocolate mixture until just combined. Avoid overmixing.
- Pour half of the brownie batter into the prepared pan, spreading evenly. Spoon the mint cream cheese mixture over it, then dollop remaining brownie batter on top. Use a knife or toothpick to gently swirl together.
- Bake in preheated oven for 30-35 minutes until a toothpick inserted in center comes out with a few moist crumbs.
- Allow brownies to cool in pan for at least 15 minutes. Lift out using parchment paper overhang, transfer to wire rack to cool completely, then slice and serve.
Notes
- Use fresh mint leaves and pat them dry to avoid extra moisture in the cream cheese swirl.
- Do not overmix the brownie batter to keep brownies fudgy and tender.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate up to a week.
- Try variations like gluten-free, dairy-free, or vegan substitutions to suit dietary needs.
- Rewarm individual brownie pieces in the microwave for 10-15 seconds for a warm treat.