Chocolate brownies are an American classic that are so simple to make in the comfort of your own kitchen. This twist on the standard recipe incorporates a minty cheesecake topping that gives a pretty marbled effect and packs these brownies full of flavor. They may take a little more effort than plain old chocolate brownies, but they’re sure to impress and taste delicious – your friends and family will love tucking into them as an afternoon treat with a cuppa!
- 125g butter
- 125g dark chocolate, broken into pieces
- 2 eggs
- 125g muscavado sugar
- 1tsp vanilla extract
- 75g plain flour, sifted
- 1tbsp cocoa powder, sifted
- 200g cream cheese
- 1 large egg yolk
- 75g icing sugar
- 1tsp peppermint extract
Preheat oven to 180°C/350°F/Gas Mark 4
Grease and line a 23cm square brownie tin with foil.
Gently melt the butter and chocolate together in a bowl over a saucepan of gently simmering water.
Whisk the eggs, sugar and vanilla extract in another bowl .
Once the chocolate has cooled slightly, pour it into the egg mixture and whisk until well combined.
Stir in in the flour and cocoa powder. Pour the batter into the brownie pan.
In a separate bowl, beat together the cream cheese, the yolk, 75g of sugar and peppermint extract until smooth.
Put blobs of the cream cheese mixture on top of the brownie mixture, then swirl with a knife.
Bake for 35-40 mins. Cool the brownies on a rack and cut into squares.
Top tip for making Peppermint cheesecake brownies
The brownies should feel just firm to the touch when they’re cooked. Don’t overdo it, or they won’t have that fudgy center!