Cream Cheese Mint Swirl Brownies With Chocolate Glaze

Total Time
50mins
Prep 30 mins
Cook 20 mins

Delicious chocolate brownies with a colorful mint swirl.

Ingredients Nutrition

  • Brownies

  • 1 ounce bittersweet baking chocolate, chopped
  • 23 cup semi-sweet chocolate chips
  • 3 13 tablespoons butter (lower amount at high altitude)
  • 3 ounces cream cheese, softened
  • 14 cup butter, softened
  • 34 cup sugar
  • 2 eggs
  • 23 cup flour
  • 12 teaspoon baking powder
  • 12 teaspoon salt
  • 13 cup chopped nuts
  • 12 teaspoon peppermint extract
  • 3 -5 drops green food coloring
  • Chocolate Glaze

  • 1 ounce bittersweet baking chocolate
  • 1 tablespoon butter
  • 1 cup powdered sugar, sifted
  • 12 teaspoon vanilla

Directions

  1. Preheat oven to 350°F.
  2. In a microwavable bowl, combine baking chocolate, chocolate chips, and 1/3 cup butter; microwave on HIGH, stirring every 30 seconds, until melted and smooth (cool slightly - 5 minutes).
  3. Cream together cream cheese, 1/4 cup butter and sugar; beat in eggs.
  4. Stir together flour, baking powder and salt; stir into creamed mixture.
  5. Spoon half the batter into the melted chocolate, and stir in nuts.
  6. Drop chocolate by tablespoonsful, checkerboard fashion, into a greased & floured 9" square pan.
  7. Add peppermint extract and green food coloring to remaining batter, and spoon green batter into spaces between chocolate batter.
  8. Swirl to marbleize (do NOT over mix).
  9. Bake for 15-20 minutes.
  10. To prepare Chocolate Glaze melt the butter and chocolate over low heat, stirring constantly; remove from heat, and stir in remaining ingredients until crumbly.
  11. Blend in boiling water until glaze is of a pourable consistency (about 2 tablespoons).
  12. Remove brownies from oven and pour chocolate glaze over top.
  13. Cut at once into bars, then cool.

Reviews

(1)
Most Helpful

I was a little dissapointed in these brownies. They are very thin and a little dry. I liked the flavor of the mint and chocolate together though.

Shari2 February 14, 2005

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