The second dessert I made for Christmas were these brownies. Oh myyyy these are addicting. A basic brownie batter, topped with a minty cream cheese filling layer, and finished with chocolate ganache and candy cane crumbs. I found this recipe on BeckyBakes a few weeks back and have made it a couple times because its so good. I’ve played around with different ingredients, but like this recipe the most. If I have any advice, make sure you really chill the brownie and the icing before spreading. Otherwise, everything will melt and just become a big mess.
Mint Cream Cheese Brownies
- 1 cup (2 sticks) butter, melted
- 2 cup sugar
- 2 teaspoon vanilla extract
- 4 eggs
- 1 cup all-purpose flour
- 2/3 cup cocoa
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Cream Cheese Mint Filling
- 1 8 oz. pkg cream cheese, softened
- 2 tbsp. milk)
- 1/2 tsp mint extract
- 3 cups powdered sugar
- 5 oz semi-sweet chocolate
- 1/2 cup heavy cream
Heat oven to 350°F. Grease a 9×13 inch baking pan. Stir together butter, sugar and vanilla in bowl. Add eggs one at a time, beating after each one. Stir together flour, cocoa, baking powder and salt. Add to butter mixture, beating until well blended. Spread batter evenly in prepared pan.
Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan and toothpick comes out not quite clean. Cool completely in pan on wire rack.
For mint cream cheese filling, beat together softened cream cheese, milk, and mint extract. Beat in powdered sugar until smooth. Spread over cooled brownies. Place brownies in fridge while making the ganache.
For the ganache, melt butter and chocolate chips in a microwave-safe bowl, stirring every 30 seconds, until smooth. This should only take 1-2 minutes. Pour evenly over brownies and spread carefully. Smash up candy canes into small fragments and sprinkle over brownies. Cool in refrigerator until set.
Keep brownies cool and well hidden to keep from eating them all.