Ingredients
½cupsalted butter,(1 stick or 115 grams)
8ozsemi-sweet chocolate,coarsely chopped
1¼cupsgranulated sugar,(250 grams)
3large eggs
1tsppure vanilla extract
¾cupall-purpose flour,(95 grams) spoon & leveled
¼tspsalt
8ozcream cheese,(224 grams) softened to room temperature
¼cupgranulated sugar,(50 grams)
1egg yolk
¼tsppeppermint extract
liquid green food coloring,or gel, 2 drops
⅔cupmini chocolate chips,(120 grams)
Preparation
Adjust the oven rack to the lower third position and preheat the oven to 350 degrees F (177 degrees C).
Line the bottom and sides of an 11×7-inch baking pan with aluminum foil, leaving an overhang on all sides. Set aside.
Set out 8 ounces of cream cheese for the cheesecake layer and allow it to soften as you prepare the brownies.
Melt butter and semi-sweet chocolate in a medium saucepan on medium heat, stirring constantly for about 6 minutes.
Remove from heat and let cool to room temperature for about 15 minutes. You may also stick the chocolate/butter mixture into the refrigerator to cool to room temperature quicker.
With a hand-held mixer on medium speed, beat the softened cream cheese, sugar, egg yolk, peppermint extract, and food coloring in a medium bowl until completely smooth for about 1 minute.
Manually stir in the mini chocolate chips. Dollop spoonfuls of the cream cheese mixture on top of the prepared brownie batter.
Cover with the last ¼ cup of brownie batter. Glide a knife through the layers, creating a swirl pattern. Add more mini chocolate chips on top, if desired.
Bake brownies for 30 to 35 minutes or until a toothpick comes out almost clean. Check them at the 30-minute mark to be sure.
Allow brownies to cool completely before cutting into squares. Brownies stay fresh stored in the refrigerator for 1 week.
