My crazy neighbors are some of my best friends. I met them four years ago in the dorms freshman year. They are some of the best guys I know and they are also pigs. So when I came home the other day and found my Cooking Lite magazine open to the Peppermint Cheesecake Brownies and a note that said "Refill Please" I just burst out laughing. And what did I do? I made these and they were delicious!Peppermint Cheesecake Brownies
Ingredients
CHOCOLATE BATTER:
1 cup all-purpose flour
1/2 cup unsweetened cocoa
1/2 tsp salt
1 1/2 cups packed brown sugar
1/4 cup canola oil
1/4 cup buttermilk
2 tsp vanilla extract
2 large egg whites
1 large egg
CHEESECAKE BATTER:
1 (8-oz) block 1/3 less fat cream cheese
1/3 cup granulated sugar
1/4 tsp peppermint extract
1 large egg
1 large egg white
1 tablespoon all-purpose flour
Cooking Spray
Directions
1. Preheat oven to 350.
2. To prepare chocolate batter: Combine flour, cocoa, and salt in a medium bowl. In large bowl combine brown sugar, canola oil, buttermilk, vanilla, egg, and egg whites. Beat with a mixer at medium-high speed until well blended. Add flour mixture to brown sugar mixture. Beat at low speed until blended.
3. To prepare cheesecake batter: Place cheese, sugar, and peppermint in a medium bowl. Beat with a mixer until smooth. Add 1 egg and 1 egg white, beat well. Add flour and beat until blended.
4. Reserve 1/2 cup of chocolate batter. Pour remaining batter into a 9-inch square baking pan (I used a 9-inch pie pan) coated with cooking spray. Carefully pour cheesecake batter over top and spread evenly. Dot cheesecake batter with reserved chocolate batter. Swirl top two layers of batters together using the tip of a knife. Bake for 26 minutes.
Ingredients
CHOCOLATE BATTER:
1 cup all-purpose flour
1/2 cup unsweetened cocoa
1/2 tsp salt
1 1/2 cups packed brown sugar
1/4 cup canola oil
1/4 cup buttermilk
2 tsp vanilla extract
2 large egg whites
1 large egg
CHEESECAKE BATTER:
1 (8-oz) block 1/3 less fat cream cheese
1/3 cup granulated sugar
1/4 tsp peppermint extract
1 large egg
1 large egg white
1 tablespoon all-purpose flour
Cooking Spray
Directions
1. Preheat oven to 350.
2. To prepare chocolate batter: Combine flour, cocoa, and salt in a medium bowl. In large bowl combine brown sugar, canola oil, buttermilk, vanilla, egg, and egg whites. Beat with a mixer at medium-high speed until well blended. Add flour mixture to brown sugar mixture. Beat at low speed until blended.
3. To prepare cheesecake batter: Place cheese, sugar, and peppermint in a medium bowl. Beat with a mixer until smooth. Add 1 egg and 1 egg white, beat well. Add flour and beat until blended.
4. Reserve 1/2 cup of chocolate batter. Pour remaining batter into a 9-inch square baking pan (I used a 9-inch pie pan) coated with cooking spray. Carefully pour cheesecake batter over top and spread evenly. Dot cheesecake batter with reserved chocolate batter. Swirl top two layers of batters together using the tip of a knife. Bake for 26 minutes.
5 comments:
These look so pretty with the swirls on top! I'm sure they taste great too.
Sara, they really tasted delicious! Typically when I bake I will only eat one piece of whatever is I make, but this time I ate three! :X
oooh i love any kind of cheesecake brownies, especially kahlua ones!
ooo those look yummy :) and pretty too!
I would love to try this recipe with Kahlua instead of mint. I have some homemade Kahlua and I may just do that.
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