Mint Swirl Brownies
The mint element of these brownies is incorporated differently from the way the peanut butter was in the previous recipe. Mint extract is added to the base brownie batter and then an additional mint cream layer is made, using a batter similar to cheesecake. The cream cheese layer requires the brownies to be cooked for longer at a lower temperature. The resulting dessert has a rich texture but a somewhat less intense chocolate flavor than the other brownie recipes. The sour tang of the cream cheese also tempers the sweetness of this treat.
Recipe information
Yield
makes 2 to 3 dozen brownies
Ingredients
For the brownie layer
For the mint layer
Preparation
Step 1
Preheat the oven to 325˚F. Line a 9 x 13-inch metal baking pan with parchment paper and spray lightly with nonstick cooking spray. (Please note: Unlike the cookie recipes where you can use either parchment paper or nonstick cooking spray, in this recipe the relative sugar content in the brownies requires both the parchment paper and cooking spray for cooking. Otherwise the brownies will stick to the pan.)
Step 2
Heat the butter and chocolate in a bowl over a double boiler. Stir constantly with a rubber spatula or wooden spoon until the butter and chocolate are fully melted and combined. Remove the bowl from the heat and cool to room temperature.
Step 3
Whisk the eggs in a large mixing bowl. Add the granulated sugar, brown sugar, mint extract, and salt, and continue to whisk until they are all combined. Add the melted chocolate and whisk until incorporated, about 1 minute.
Step 4
Once the chocolate is incorporated, sift the flour into the bowl and gently stir with a rubber spatula until the flour is combined, about 1 minute. Pour the brownie batter into the prepared pan and set aside.
Step 5
For the mint cream layer, combine the cream cheese, granulated sugar, mint extract, and egg in a food processor or a mixer and blend for about 2 minutes. Pour the mint cream evenly over the brownie batter and run a knife or skewer through the pan to marbleize the batter.
Step 6
Bake for 50 to 60 minutes, rotating the pan once halfway through. Before removing the brownies from the oven, gently shake the pan—if the middle of the brownies remains still, the brownies are done. Run a knife along the sides of the pan and allow the brownies to cool in the pan to room temperature, about 1 hour.
Step 7
Once cooled, the brownies can be sliced and served immediately, kept in an airtight container at room temperature for up to 1 week, or wrapped tightly and frozen for up to 8 weeks.
