Mint Cream Cheese Swirl Brownies

"This is a variation of the One-Bowl Brownies recipe from the Baker's Unsweetened Chocolate package, which is my go-to brownie recipe, made better by the addition of melted mint chips. If you want to go really minty, you could add a little dash of peppermint extract to the mix, but I think it was pleasantly minty without it."
 
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Ready In:
55mins
Ingredients:
10
Yields:
24 brownies
Serves:
24

ingredients

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directions

  • Preheat oven to 350 degrees. Line a 9x13 baking pan with foil, then grease the foil (cooking spray works well).
  • In a large bowl, melt the unsweetened chocolate and butter together (you can do this in a double boiler or in the microwave on HIGH for 2 minutes). Set aside and let cool about 10 minutes.
  • Add sugar, vanilla, and 4 eggs to chocolate mixture, and stir until well-combined.
  • Add 1 cup flour and stir until flour is completely incorporated.
  • In a separate mixing bowl, melt 1 cup green mint chips (again, on a double-boiler setup or in the microwave).
  • Add softened cream cheese, 1 egg, and 2 tablespoons flour, and beat on medium speed until mixture is well-combined (it will be a little fluffy and thick).
  • Spread the chocolate mixture into the greased foiled pan.
  • Drop spoonfuls of the mint/cream cheese mixture evenly over the chocolate and swirl a knife around the pan several times to create a marbled effect.
  • Bake for 40 minutes at 350 degrees, or until a toothpick inserted in the middle comes out with fudgy crumbs (DO NOT overbake).

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Reviews

  1. I made this recipe for a retreat for 60 people - I could not get mint chips so I substituted white chocolate with mint and peppermint extract and green food coloring. These brownies were a smash hit.
     
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Tweaks

  1. I made this recipe for a retreat for 60 people - I could not get mint chips so I substituted white chocolate with mint and peppermint extract and green food coloring. These brownies were a smash hit.
     

RECIPE SUBMITTED BY

My name is Stephanie, and I'm keenly interested in food and the science (yes, science!) of cooking. I'm an avid Alton Brown fan, and I take a similar scientific approach to the food I eat. I'm a former successful Atkins dieter who just recently went vegetarian and I'm having to relearn how to cook. My passion for cooking is second only to my passion for music in any and most forms. Some examples: Arcade Fire, Bright Eyes, Cat Power, Death Cab for Cutie, Elliott Smith, Franz Ferdinand, Gnarls Barkley (just A-G, to name a few). Favorite cookbook of the moment: "I Like Food, Food Tastes Good: In the Kitchen with Your Favorite Bands" by Kara Zuaro. All-time favorite: Better Homes and Gardens New Cookbook. My grandma had one, my mom has one (and grandma's copy!), and I have one. Great format, simplicity, ease of use, can't beat it. Next cookbook acquisition will be a good metric cookbook. I already convert to metric in my head as I cook, but you lose something in the translation.
 
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