Ingredients
Scale
- 1 batch brownie batter, homemade or from a mix
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract (optional)
- 1/2 cup crushed peppermint candies or candy canes
- 1/4 cup sour cream or plain yogurt
- Pinch of salt
Instructions
- Preheat oven to 350°F and line an 8×8 inch pan with parchment, leaving an overhang.
- Pour half of the prepared brownie batter into the pan and spread into an even layer.
- In a bowl, beat cream cheese, sugar, egg, vanilla, peppermint extract, sour cream, and salt until smooth.
- Dollop the cream cheese mixture over the brownie layer and gently spread, leaving a thin border of brownie visible.
- Carefully spoon the remaining brownie batter over the cream cheese layer and swirl lightly with a knife for a marbled look if desired.
- Sprinkle crushed peppermint candies evenly over the top of the batter.
- Bake for 30 to 35 minutes or until a toothpick into the brownie layer comes out with a few moist crumbs but not wet batter.
- Cool completely in the pan on a wire rack, then chill for at least an hour to set the layers.
- Use the parchment overhang to lift the slab from the pan and cut into squares with a sharp knife, wiping the blade between cuts for clean edges.
- Store in an airtight container or arrange on a platter to serve.
Notes
Use room temperature cream cheese for a smooth batter. Chilling the brownies before slicing will yield cleaner edges. Optionally, drizzle melted chocolate on top for a glossy finish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 22g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg