Peppermint-Coconut Brownies with a Cheesecake Swirl

Dense fudgey brownies with a kick of peppermint and swirls of cheesecake that make it a refreshing dessert.

Name your top five chocolate combos...What do you mean you've never thought about it?!? Chocolate and peppermint is my number one FAVVVVV combo. Would you be surprised if I told you my favorite candy is Junior Mints? 😎

Oey Goey Texture

These brownies are dense and fudge like, no cakey ones here! They don't use any flour and are gluten free, giving off the texture of a flourless chocolate cake.

No Butter Required!

I love butter as much as the next baker, but sometimes it's nice to omit it to feel...you know, healthy lol jk jk. This recipe uses coconut oil to make them moist and adds a nice subtle coconut flavor. This recipe can also be dairy free if you leave out the cheesecake! Decorate with fun sprinkles instead.

Thiccc Slices

I baked these in an 8x8 square pan that yielded roughly ¾ inch thick. If your looking for thick brownies, like 3 C's worth, then I would recommend a smaller pan or definitely double the recipe!

Holiday Vibes

This is an easy dessert that won't keep you in the kitchen long so you have time to pour yourself a beverage before that family zoom call! Christmas is just days away and if you don't have time to prep an elaborate dessert, this is the one for you. So if you are looking for something that is the essence of the holiday season, take a bite outta these brownies!

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Peppermint-Coconut Brownies with a Cheesecake Swirl

Makes an 8x8 pan

Brownies

½ Cup (113g) Coconut Oil

1 Cup (200g) Granulated Sugar

3 Eggs, Room Temp.

1 Cup (66g) Coco Powder

¾ Tsp. Salt

2 Tsp. Vanilla Extract

½ Tsp. Peppermint extract

Cheesecake

½ Brick (4oz) of Cream Cheese, Room Temp

1 Egg, Room Temp

¼ Cup (50g) Granulated Sugar

½ Tsp. Peppermint Extract

1. Combine coconut oil and sugar in a heat proof bowl. Microwave until oil is fully melted. Mix thoroughly.

2. Once mixture has cooled slightly, in a medium bowl add oil mixture and mix the eggs in, one at a time until fully incorporated. Whisk until mixture is shiny and homogeneous.

3. Add coco powder, salt, vanilla and peppermint extract and whisk to combine.

4. Pour into your greased or lined baking dish. Pre-heat oven to 350℉.

5. In a stand mixer beat the cream cheese and sugar until light and fluffy.

6. Scrape down sides of the bowl and add the egg and peppermint extract. Mix until everything is combined and no chunks of cream cheese remain.

7. Pour cheesecake mixture on top of the brownie batter in your pan. Using a knife, make swirls in the batter. I like to also make a scooping motion with the knife so you get patches of the brownie batter on top.

8. Bake for 25-30min until brownies are puffy on top and slightly golden brown around edges.

*Allow brownies to cool fully before cutting. They are delicate and will break apart if not cooled.