Description
Thick, fudgy homemade brownies swirled with cream cheese over a thin mint cookie crust.
Ingredients
Units
Scale
Brownie Batter
1/2 cup butter (melted)
1 cup sugar
1/4 cup chocolate chips (melted)
3 tbsp cocoa powder
2 eggs
2 tsp vanilla
1/2 tsp salt
3/4 cup all purpose flour
Cream Cheese Swirl
8 oz cream cheese (softened)
1 egg
3 tbsp sugar
Thin Mint Cookie Crust
1 box thin mint cookies
3 Tbsp melted butter
Instructions
- Preheat oven to 350°F. Butter and line an 8×8 inch pan with parchment paper.
- Start by making your thin mint cookie crust. Unwrap cookies and pour into a plastic bag. Using rolling pin, tap on the cookies to break them into crumbs. Once they are broken into fine crumbs, pour in a medium bowl. Add melted butter and stir with wooden spoon until a crumble forms. Pour on the bottom of the baking pan and press into a tight even layer on the bottom of the pan.
- In a medium bowl, combine flour, cocoa powder, salt to a bowl. Whisk to combine and set aside.
- In a separate mixing bowl, Add melted butter and sugar and blend until combined. Add in eggs, one at a time, until blended and beat until it appears foamy. Pour in vanilla and melted chocolate chips ( can be melted in a small saucepan over the stove or in the microwave)
- Add in flour mixture a little at a time to the wet ingredients. Stir until combined.
- In a separate mixing bowl, make your swirl. Whisk together your cream cheese, 1 egg and 3 tbsp sugar until combined.
- Pour the brownie batter in the prepared brownie pan. Drop 4-5 large spoonfuls of cream cheese mixture on top of the batter. Using a knife, swirl the cream cheese into the brownie mixture.
- Bake in oven for 45-50 minutes, or until a toothpick can be inserted into the center and come out clean. Let it cool for 10-15 minutes. Slice, serve and enjoy!