Mint Cream Cheese Swirl Brownies |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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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. Ingredients:
4 ounces unsweetened chocolate |
3/4 cup unsalted butter (1-1/2 sticks) |
2 cups sugar |
4 large eggs |
1 teaspoon vanilla extract |
1 cup flour |
1 cup guittard mint chocolate chips, melted (about 6 oz.) |
8 ounces cream cheese, softened at room temperature |
1 egg |
2 tablespoons flour |
Directions:
1. Preheat oven to 350 degrees. Line a 9x13 baking pan with foil, then grease the foil (cooking spray works well).
2. 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.
3. Add sugar, vanilla, and 4 eggs to chocolate mixture, and stir until well-combined.
4. Add 1 cup flour and stir until flour is completely incorporated.
5. In a separate mixing bowl, melt 1 cup green mint chips (again, on a double-boiler setup or in the microwave).
6. 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).
7. Spread the chocolate mixture into the greased foiled pan.
8. 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.
9. 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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