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If you're looking for a 5-Star brownie, this is it! My Chocolate Peppermint Cheesecake Swirl Brownies are inspired by the 5-Star Acqualina Resort & Residences on the Beach! The vibrant red cheesecake swirl highlights the gorgeous crimson that accents the Acqualina Resort & Spa on the beach.
The Acqualina gifted their guests a copy of my magical realism novel ✨THE BAKER’S MAN✨! So while you treat yourself to a piece (or two!) of this dessert that will leave you feeling inspired and thankful, why not relax by the pool or on the beach as you follow the life of a small-town baker who creates a man out of dough and turns her life upside down!
A waterfall of thank yous to the Acqualina Resort & Spa and Bedside Reading for believing in me and my novels enough to share them with the world ❤️ Who’s ready for a brownie and a resort retreat that will change your life?
Chocolate Peppermint Cheesecake Swirl Brownies
Serves: 16
Ingredients
8 ounces cream cheese, softened
1 ¼ cups sugar, divided
4 large eggs, room temperature and divided
½ teaspoon peppermint extract
20 drops of food coloring or red gel (optional)
4 ounces 70% cacao dark chocolate, chopped
¾ cup unsalted butter
½ cup firmly packed brown sugar
2 teaspoons vanilla extract
1 teaspoon kosher salt
½ cup all-purpose flour
¼ cup unsweetened cocoa powder
Directions
1. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until smooth and creamy, approximately 2 minutes. Add ¼ cup sugar, and beat at medium speed for 2–3 minutes.
2. Add 1 egg and peppermint extract, and beat until smooth and well combined.
3. Add food coloring, if using. Transfer cheesecake batter to a large bowl; set aside.
4. Place chopped chocolate in a medium heatproof bowl.
5. In a small saucepan, heat butter over medium heat. Cook, stirring frequently, just until butter comes to a vigorous simmer. Immediately pour hot butter over chocolate. Let stand for 2 minutes, and then whisk until smooth.
6. Preheat oven to 350 degrees F.
7. In the bowl of stand mixer fitted with the whisk attachment, beat brown sugar, vanilla, salt, remaining 1 cup of sugar, and remaining 3 eggs at high speed for exactly 10 minutes. It will look like a very thick batter.
8. With mixer running, pour in slightly cooled chocolate mixture, and beat at medium speed until smooth.
9. Butter (or use baking spray) an 8-inch square baking pan. Line pan with parchment paper, letting excess extend over sides of pan. Butter (or spray) parchment.
10. In a small bowl, sift together flour and cocoa. Using a spatula, gently fold flour mixture into chocolate mixture just until combined.
11. Pour half of the brownie batter in prepared pan, smoothing top with a spatula. Top with half of cheesecake batter. Repeat layers once. Using a small spatula or butter knife, gently swirl batters together to create a marbled effect.
12. Bake until wooden pick inserted in the center comes out clean, 45–50 minutes. Let cool completely in pan.
13. The center of the brownies will seem slightly underbaked, but the brownies will continue to cook and set as they cool. Using excess parchment as handles, remove from pan, and cut into 16 brownies.
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