Best Peppermint Cheesecake Black Bottom Brownies Recipes
PEPPERMINT BROWNIES
My grandmother encouraged me to enter these mint brownies in the county fair some years ago—and they earned top honors! They're a delicious treat to serve during the holidays. —Marcy Greenblatt, Redding, California
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Line a 13x9-in. baking pan with foil and grease the foil; set pan aside., In a bowl, whisk together first 4 ingredients. In a large bowl, beat oil and sugar until blended. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Gradually add flour mixture; stir in peppermint candies. Spread into prepared pan., Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pan on a wire rack. , In a microwave, melt chocolate chips and shortening; stir until smooth. Spread glaze over brownies; sprinkle with candies. Cut into bars.
Nutrition Facts : Calories 222 calories, Fat 11g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 128mg sodium, Carbohydrate 31g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
PEPPERMINT CHEESECAKE BLACK BOTTOM BROWNIES
Excited to share this incredible recipe from my step-mother-in-law, Julie Pitkin. Julie says, "This recipe is adapted from The Sweet Melissa Baking Book. If you're in a hurry, it works just as well to use an 18-ounce box of Ghirardelli dark chocolate or double chocolate brownie mix as the base layer. Follow the package directions to mix the batter, and pour into the prepared 9 x 13-inch pan as directed below." This is one of the most amazing desserts I have ever tasted - enjoy!
Provided by Steve Young @HotDill
Categories Cakes
Number Of Ingredients 20
Steps:
- Preheat the oven to 325°. Spray a 9×13-inch pan with cooking spray and line with parchment paper.
- In a double boiler or microwave-safe bowl melt the chocolate and butter, mixing until smooth. Set aside to cool.
- In a medium bowl whisk together the flour, salt, and baking powder.
- In a large bowl whisk the eggs, egg yolks, sugar, and vanilla. Pour the chocolate mixture into the egg mixture. Using a spoon or whisk, mix until incorporated. Add the flour mixture and stir just until combined. Pour the brownie mixture into the prepared pan. Set aside while making the cheesecake layer.
- For the cheesecake layer, using a mixer with a paddle attachment, cream together the salt, cream cheese, and butter until light and fluffy, about 5 minutes. Add the eggs, 2 at a time, mixing well after each addition. Stir in the vanilla.
- Pour the cheesecake mixture on top of the brownie layer. Sprinkle the peppermint and chocolate chips evenly over all.
- Bake at 325° for 1 hour and 10 minutes, or until the sides are golden brown and a toothpick inserted in the center comes out clean.
- Cool fully before cutting into squares. Store any leftovers in an air-tight container in the fridge up to one week.
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