Holiday desserts are delicious, but also often high in calories and fat, which presents a real issue when we are surrounded by them for weeks at parties and events as we celebrate Christmas. For that reason, and also because the recipes are so good, I turn to Cooking Light. They have great recipes that are reduced in fat, yet full in delicious-ness!
Last week I made dinner for company and wanted dessert, but didn’t want it to be really fattening. I found a recipe with my favorite flavor combination – chocolate and peppermint! They whipped together very quickly and I had them in the oven, then I checked the reviews on-line. I groaned – they weren’t so favorable and I had guests coming soon! You can’t imagine my delight at how perfectly these turned out. I followed the recipe exactly. The cheesecake part was creamy – like cheesecake is supposed to be and the brownie was fudgy and delicious! I served it with a little scoop of peppermint ice cream just because, and oh my, it was so good!!
If you’re looking for a lower in calorie and fat dessert, and you love chocolate and mint, you need to try these brownies! I love the swirly top, too! These are great for any Christmas get-together!!
Peppermint Cheesecake Brownies
Ingredients
- Cheesecake batter:
- 1 (8-ounce) block 1/3-less-fat cream cheese
- 1/3 cup granulated sugar
- 1/4 teaspoon peppermint extract The only change I made was here. I had Peppermint OIL and it flavored the cheesecake perfectly
- 1 large egg
- 1 large egg white
- 1 tablespoon all-purpose flour
Brownie batter:
- 4.5 ounces all-purpose flour (about 1 cup)
- 1/2 cup unsweetened cocoa
- 1/2 teaspoon salt
- 1 1/2 cups packed brown sugar
- 1/4 cup canola oil
- 1/4 cup buttermilk
- 2 teaspoons vanilla extract
- 2 large egg whites
- 1 large egg
- Cooking spray
How to Make It
Preheat oven to 350°.
To prepare cheesecake batter, place cheese in a medium bowl; beat with a mixer at medium speed until smooth. Add granulated sugar and peppermint extract; beat well. Add 1 egg and 1 egg white; beat well. Add 1 tablespoon flour; beat mixture just until blended.
To prepare brownie batter, weigh or lightly spoon 5 ounces (about 1 cup) flour into a dry measuring cup; level with a knife. Combine 5 ounces flour, cocoa, and salt in a medium bowl, stirring with a whisk. Combine brown sugar, oil, buttermilk, vanilla, 2 egg whites, and 1 egg in a large bowl; beat with a mixer at medium-high speed until well blended. Add flour mixture to brown sugar mixture; beat at low speed just until blended.
Reserve 1/2 cup of brownie batter. Pour remaining batter into a 9-inch square baking pan coated with cooking spray. Carefully pour cheesecake batter over top; spread evenly to edges. Dot cheesecake batter with reserved brownie batter. Swirl top two layers of batters together using the tip of a knife. Bake at 350° for 26 minutes or until top is set. Cool completely in pan on a wire rack.
Chef’s Notes
You can tint the cheesecake batter with two or three drops of red food coloring to give it a pink tinge, if you like. When swirling the cheesecake and brownie batters in step 4, don’t disturb the bottom brownie layer. Cool these bars completely before serving.
I love mint and chocolate! What is your favorite flavor combination?
With love from my country kitchen,
RefreshHer 