Peppermint Cheesecake Brownies (Peppermint Brownies)

Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment paper or spray with nonstick spray. Set aside.

Beat

In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs sugar, butter, and vanilla together. Stir until completely combined.

Combine

In a separate bowl, combine the flour, cocoa, baking powder, and salt.

Stir

Add the flour mixture to the egg mixture and carefully stir until fully combined. Stir in the peppermint chips.

Pour the brownie mixture into your baking dish. Smooth out the top and spread the mixture to the edges.

Bake for approximately 20 minutes. This won't fully cook the brownies, but a film will begin to bake on top.

Prepare

While brownies are baking, prepare the cheesecake layer.

Beat

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Add in the sour cream, sugar, lemon juice, and peppermint extract. Beat until fully combined.

Combine

While the mixer is on, add the eggs one at a time. Beat fully in between each egg. Add in ½ cup peppermint crunch baking chips and stir until just combined.

Pour the cheesecake mixture on top of prebaked brownie bottom, smoothing to completely cover the brownie layer. Top with the remaining 1 cup of peppermint crunch baking chips, making a solid layer of the chips if possible.

Bake

Place the baking pan back in the oven and bake for 30-35 minutes, until the center no longer wobbles and the edges are slightly browned.

Cool

Remove from oven and let cool completely.

Chill

Once cool, place in the refrigerator until serving, at least 2 hours. Cut and serve!