Peppermint Cheesecake Brownies

• Vegetarian

• Refrigerated

  • 4 Eggs, large
  • 2 Eggs

• Condiments

  • 1/2 tbsp Lemon juice

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/3 cup Cocoa
  • 1 1/2 cups Flour
  • 1 tsp Peppermint extract
  • 1/4 tsp Salt
  • 2 1/2 cups Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 3/4 cup Butter
  • 16 oz Cream cheese, low fat
  • 1/4 cup Sour cream

• Desserts

  • 1 1/2 cups Peppermint crunch baking chips
  • 1/2 cup Peppermint crunch baking chips or crushed candy canes

Found on thecookierookie.com

Description

Ingredients

• 4 large eggs
• 2 cups sugar
• 3/4 cup butter, melted
• 1 teaspoon vanilla extract
• 1 1/2 cups flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup cocoa
• ***If youre in a pinch, you can use boxed brownie mix in place of above ingredients***
• 1/2 cup peppermint crunch baking chips or crushed candy canes (if crushing the candy canes, place in a ziplock bag and use a rolling pin over the sealed bag)
• 16 ounces low fat cream cheese, softened
• 1/2 cup sugar
• 2 eggs
• 1/4 cup sour cream
• 1/2 tablespoon lemon juice
• 1 teaspoon peppermint extract
• 1 1/2 cups peppermint crunch baking chips (or crushed candy canes), divided

Directions

• Preheat oven to 350F. Line a 9x13 inch baking dish with parchment paper or spray with nonstick spray.
• Beat together eggs sugar, butter and vanilla. Stir until completely combined.
• In a separate bowl, combine flour, cocoa, baking powder, and salt.
• Add the flour mixture to the egg mixture and carefully stir until fully combined. Stir in the peppermint chips.
• Pour the brownie mixture into your baking dish. Smooth out the top and spread the mixture to the edges.
• Bake for approximately 20 minutes. This wont fully cook the brownies, but a film will begin to bake on top.
• While brownies are baking prepare cheesecake layer.
• In a stand mixer, beat cream cheese until smooth. Add in sour cream, sugar, lemon juice, and peppermint extract. Beat until fully combined.
• While the mixer is on, add the eggs one at a time. Beat fully in between each egg. Add in 1/2 cup peppermint crunch baking chips and stir until just combined.
• Pour mixture on top of pre baked brownie bottom, smoothing to completely cover the brownie layer. Top with remaining 1 cup peppermint crunch baking chips, making a solid layer of the chips if possible.
• Place baking dish back in the oven and bake for 30-35 minutes, until center no longer wobbles and the edges are slightly browned.
• Remove from oven and let cool completely.
• Once cool, place in the refrigerator until serving, at least 2 hours. Cut and serve! Enjoy!