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Mint Chocolate Cheesecake Brownies

Mint Chocolate Cheesecake Brownies


Brownie Ingredients:

  • 1 box fudge brownie mix 20 oz
  • 2 large eggs room temp
  • 1 ⁄2 C vegetable oil
  • 1 ⁄4 C water

Mint Cheesecake Swirl Ingredients:

  • 1 block cream cheese 8 oz. /softened
  • 1/4 C sugar
  • 1 large egg yolk
  • 1/4 tsp mint extract not peppermint
  • 4-5 drops green food coloring dark green
  • 2/3 C mini chocolate chips, mint chips or Andes candies chopped


  1. Preheat oven to 350 degrees.
  2. Line an 9×13 inch baking pan with parchment paper. (leave an overhang on all sides.)
  3. Set aside.

Brownie directions:

  1. Beat together the brownie mix, eggs, oil and water.
  2. Continue to mix until smooth.
  3. Take out 1⁄3 cup of the batter.
  4. Set it aside.
  5. Pour the remaining of the batter into prepped pan.

Cheesecake Swirl directions:

  1. Beat the softened cream cheese, sugar, egg yolk, mint extract, and food coloring in a medium bowl with an electric mixer until the mixture is completely smooth. (about 1 minute).
  2. Add the mini chocolate chips, stir in by hand.
  3. Measure out large spoonfuls of the cream cheese mixture.
  4. Dollop the spoonfuls on top of the prepared brownie batter. Next add the dollops of rest of the brownie batter to the top of the brownie batter.
  5. Using a knife create a swirl effect to mix the cream cheese mixture and the additional brownie batter.
  6. Sprinkle additional mini chocolate chips on top.
  7. Bake brownies at 350 degrees for 35-40 minutes. (Or until a toothpick comes out almost clean)
  8. Remove from the oven.
  9. Set aside until they have cooled.
  10. Cut them into squares.