Peppermint Chip Brownies

Name: Peppermint Chip Brownies
Ingredients: FOR THE CREAM CHEESE SWIRL:; 2 Tablespoons Unsalted Butter, At Room Temperature; 4 ounces, weight Cream Cheese, At Room Temperature; 1/4 cups Sugar; 1 whole Egg; 1/2 teaspoons Vanilla; 1 Tablespoon Flour; FOR THE BROWNIES:; 1/2 cups Flour; 1 pinch Salt; 1 stick Unsalted Butter; 2 ounces, weight Unsweetened Chocolate, Roughly Chopped; 1 cup Sugar; 2 whole Eggs; 1/2 teaspoons Vanilla; 1 cup Nestle Tollhouse Dark Chocolate And Mint Morsels

16 ingredients

8 steps

Ingredients

FOR THE CREAM CHEESE SWIRL:
2 Tablespoons Unsalted Butter, At Room Temperature
4 ounces, weight Cream Cheese, At Room Temperature
1/4 cups Sugar
1 whole Egg
1/2 teaspoons Vanilla
1 Tablespoon Flour
FOR THE BROWNIES:
1/2 cups Flour
1 pinch Salt
1 stick Unsalted Butter
2 ounces, weight Unsweetened Chocolate, Roughly Chopped
1 cup Sugar
2 whole Eggs
1/2 teaspoons Vanilla
1 cup Nestle Tollhouse Dark Chocolate And Mint Morsels

Directions

1

Preheat the oven to 350°F.
2

First prepare the cream cheese swirl by creaming the butter and the cream cheese with sugar. Beat in the egg and vanilla. Fold in flour. Set aside.
3

For the brownies, in a medium bowl, combine the flour and salt.
4

In another medium bowl set over a pot of simmering water, warm the butter and chocolate until the butter is all melted and the chocolate is halfway melted. Remove from the heat and whisk until all the chocolate is melted. Whisk in the sugar until combined. Add the eggs, one at a time, and continue whisking until the mixture is well blended. Mix in the vanilla. Add the chocolate mixture to the flour mixture and fold together until combined. Spread the brownie mixture into an 8 x 8 pan.
5

Pour the cream cheese mixture on top of the brownie mixture and swirl to achieve a marbled effect. Sprinkle with the chocolate/peppermint chips.
6

Bake the brownies 20-25 minutes and allow them to cool before slicing.
7

Note: if you can't find the mint chip mix, just use semi sweet chocolate chips and add a bit of peppermint extract in the cream cheese swirl mixture.
8

(Recipe adapted from Mark Bittman's How to Cook Everything.)