Introduction
Indulge in a delightful dessert that marries the rich, fudgy texture of brownies with the creamy decadence of peppermint cheesecake. This two-layer treat is perfect for festive occasions and will surely impress your guests. With the crunch of peppermint chips and a smooth cheesecake layer, these brownies are a holiday favorite that combines classic flavors in a unique way.
Detailed Ingredients with measures
For the Brownie Layer:
– 4 large eggs (200 grams), room temperature
– 2 cups granulated sugar (400 grams)
– ¾ cup unsalted butter (170 grams), melted (1½ sticks)
– 1 teaspoon pure vanilla extract (4 grams)
– 1½ cups all-purpose flour (180 grams)
– ⅓ cup unsweetened cocoa powder (28 grams)
– ½ teaspoon baking powder (2 grams)
– ¼ teaspoon kosher salt
– ½ cup peppermint crunch baking chips (85 grams) or crushed candy canes
For the Peppermint Cheesecake Layer:
– 16 ounces low-fat cream cheese (454 grams), room temperature (2 bricks)
– ¼ cup sour cream (57 grams), room temperature
– ½ cup granulated sugar (100 grams)
– ½ tablespoon fresh lemon juice (7 grams), from ¼ lemon
– 1 teaspoon peppermint extract (4 grams)
– 2 large eggs (100 grams), room temperature
– 1½ cups peppermint crunch baking chips (255 grams) or crushed candy canes, divided
Prep Time
15 minutes
Cook Time
50 minutes
Total Time
2 hours and 5 minutes (includes chilling time)
Yield
24 servings
Detailed Directions and Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or lightly spray it with nonstick cooking spray. Set it aside for later use.
Step 2: Mix the Brownie Base
In a stand mixer equipped with the paddle attachment, combine 4 large eggs, 2 cups of granulated sugar, ¾ cup of melted unsalted butter, and 1 teaspoon of pure vanilla extract. Beat the mixture until it is fully combined and smooth.
Step 3: Combine Dry Ingredients
In a separate bowl, mix together 1½ cups of all-purpose flour, ⅓ cup of unsweetened cocoa powder, ½ teaspoon of baking powder, and ¼ teaspoon of kosher salt. Stir to ensure even distribution of the dry ingredients.
Step 4: Combine Wet and Dry Mixtures
Gradually add the dry flour mixture to the wet egg mixture. Carefully stir until everything is fully combined. Fold in ½ cup of peppermint crunch baking chips or crushed candy canes.
Step 5: Spread the Brownie Mixture
Pour the brownie mixture into the prepared baking dish. Use a spatula to smooth the top and make sure the mixture reaches the edges of the pan evenly.
Step 6: Pre-Bake the Brownies
Bake the brownie layer in the preheated oven for about 20 minutes. The brownies should not be fully cooked at this point, but a thin film will begin to form on top.
Step 7: Prepare the Cheesecake Layer
While the brownies are baking, start making the cheesecake layer. In the stand mixer, beat 16 ounces of low-fat cream cheese until smooth. Add in ¼ cup of sour cream, ½ cup of granulated sugar, ½ tablespoon of fresh lemon juice, and 1 teaspoon of peppermint extract. Continue to beat until fully combined.
Step 8: Incorporate Eggs into Cheesecake Mixture
With the mixer running, gradually add in 2 large eggs one at a time. Ensure each egg is fully incorporated before adding the next. Mix in ½ cup of peppermint crunch baking chips until just combined.
Step 9: Layer the Cheesecake on Brownies
Carefully pour the cheesecake mixture over the pre-baked brownie layer, smoothing it out to cover the entire brownie base. Sprinkle the remaining 1 cup of peppermint crunch baking chips on top to form a solid layer.
Step 10: Bake the Complete Dessert
Return the baking pan to the oven and bake for an additional 30-35 minutes. The cheesecake should not wobble in the center, and the edges should appear slightly browned when done.
Step 11: Cool the Dessert
Once baked, remove the dessert from the oven and allow it to cool completely in the pan.
Step 12: Refrigerate Before Serving
Once cooled, place the dessert in the refrigerator for at least 2 hours before serving. This helps the layers set properly.
Step 13: Slice and Enjoy
After chilling, cut the dessert into squares and serve. Enjoy your delicious peppermint brownie cheesecake!
Notes
Note 1: Room Temperature Ingredients
Ensure that both the eggs and cream cheese are at room temperature for better blending and a smoother texture.
Note 2: Parchment Paper
Using parchment paper makes it easier to lift the dessert out of the pan after it’s cooled, which helps with cutting and serving.
Note 3: Baking Time Variations
Oven temperatures can vary, so keep an eye on both baking times. The brownies should be set but not dry; the cheesecake needs to be firm yet slightly jiggles when done.
Note 4: Serving Suggestions
Consider serving with whipped cream or a drizzle of chocolate sauce for an extra treat!
Cook Techniques
Measuring Ingredients
Ensure that all ingredients, especially flour and sugar, are measured accurately using a kitchen scale for precision. This will impact the texture and flavor of your brownies and cheesecake.
Whipping Eggs
Beat the eggs until they are well mixed and frothy. This aeration helps create a lighter texture in the brownie layer.
Melting Butter
Melt butter gently in the microwave or on the stovetop to avoid burning. Allow it to cool slightly before adding to the egg mixture.
Mixing Ingredients
Use a stand mixer with a paddle attachment for creamy and combined mixtures, particularly with the cream cheese layer to achieve a smooth texture.
Prebaking the Brownie Layer
Prebake the brownie layer for a short time to create a base before adding the cheesecake layer, which will ensure the brownies set properly without overbaking.
Layering
Pour the cheesecake mixture over the brownie layer gently, using a spatula to spread it evenly and avoid disturbing the brownie layer beneath.
Baking
Monitor the baking time closely; the cheesecake should be set in the center and slightly browned at the edges for the best texture.
Cooling and Chilling
Allow the dessert to cool completely before refrigerating. Chilling for at least two hours helps the flavors meld and firms up the cheesecake layer.
FAQ
Can I use regular cream cheese instead of low-fat?
Yes, you can use regular cream cheese if preferred. It may result in a richer texture.
What can I substitute for peppermint extract?
If peppermint extract is unavailable, you can use peppermint oil, but use it sparingly as it is much stronger.
How can I ensure my brownies are fudgy?
Be careful not to overbake the brownie layer to retain a fudgy texture.
Can I use white chocolate instead of peppermint chips?
Yes, white chocolate can be a delicious alternative, though it will change the flavor profile.
Is it necessary to chill the brownies before serving?
Chilling helps set the cheesecake layer and enhances the flavors, so it is recommended.
Conclusion
The combination of rich brownie texture with the creamy peppermint cheesecake layer creates a delightful dessert that is perfect for any occasion. The addition of peppermint crunch baking chips or crushed candy canes elevates the flavor, making these brownies irresistible, especially during the holiday season. Enjoy this indulgent treat with friends and family for a memorable dessert experience.
More recipes suggestions and combination
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