I made these: Thin Mint Cheesecake Swirl Brownies | Sweet Pea's Kitchen last night
They were sooooooo good.
Thin Mint Cheesecake Swirl Brownies
1/2 cup unsalted butter
3/4 cup granulated sugar
1 package (8 oz) cream cheese, softened
3/4 cup confectionersí sugar
1 3/4 teaspoons vanilla extract
1/4 teaspoon peppermint extract
1 cup flour
1/2 cup unsweetened dark cocoa powder
1/2 teaspoon salt
1 1/3 cups coarsely chopped Thin Mint Cookies
Preheat oven to 350 degrees F. Butter the bottom and sides of a 8 inch metal baking pan.
In a small saucepan over medium heat, melt butter. Whisk in sugar and bring to a boil, whisking frequently; boil 1 minute. Set aside to cool for 5 minutes.
In the bowl of a stand mixer fitted with the paddle attachment, beat together cream cheese, confectionersí sugar, vanilla extract and peppermint extract until combined, about 1 minute.
In a medium bowl, sift together flour, cocoa powder and salt; whisk until combined.
In a large bowl, whisk together eggs until combined. Whisk in melted butter-sugar mixture until well combined. Stir in flour mixture until just combined, followed by Thin Mint Cookies.
Spread half of brownie batter into the prepared baking dish, followed by cream cheese layer. Distribute the remaining brownie mixture in 8 dollops over the cheesecake layer and spread evenly. Swirl in with a knife or spatula.
Bake for 24-28 minutes, until brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean and the edges will be lightly browned.
Let cool completely in pan on a cooling rack before slicing and removing brownies.
**Small changes I made**
*There was a step of lining the pan with parchment paper that I omitted completely...I just use the butter wrapper to thoroughly grease the pan.
*I did not melt the butter in a saucepan--just pop it in the microwave until it's melted.
*I did not have peppermint extract so I used all vanilla.
*I only had 1 sleeve of Thin Mints left , which amounts to roughly 1 cup crushed. Still turned out amazing.