Dense, fudgy brownies layered with tangy cheesecake topping studded with chocolate mints and drizzled with chocolate ganache. Who’s in?My husband spent more than a month deciding on what he wanted as a birthday dessert. We sang “Happy Birthday” with friends and even went to the beach for a mini birthday getaway before he finally chose chocolate mint brownie cheesecake a month after his birthday.Husband earned every last sweet forkful the week we finally baked this decadent brownie cheesecake. He spent hours under the hot sun cleaning up our messy lawn, rotating the soil in the garden, and even putting up a fence in our yard so the littles can play outside safely. He deserved this lush dessert and so much more!This brownie cheesecake is rich. Let’s just say that I, the self-professed Dessert Queen cannot eat more than one piece. It’s filthy rich and worth absolutely every.single.calorie.
I mean, just look at this… Aims fork at screen.
Did I mention that it’s easy to make too?With the help of my favorite brownie mix, all you have to do is bake the brownie layer, whip together the cheesecake topping, and layer it all together. The chocolate ganache is a matter of heat, stir, pour. Folks, it really doesn’t get much simpler to get a sensational dessert out of your very own kitchen. Trust me, anybody can do this! Just be sure you take pictures, ’cause this bad boy doesn’t last long!
- Bake brownies in 9" springform pan or cake pan according to package.
- While brownies are still warm sprinkle with approximately 10 chopped chocolate mint candies and allow to sit a few minutes to soften. Spread softened candies over brownies. Cool completely.
- Beat cream cheese in a small bowl to soften. Set aside.
- Whip cream to soft peaks. Slowly add powdered sugar and whip to stiff peaks. Slowly fold about 1 cup of whipped cream into softened cream cheese. Gently fold this lightened cream cheese into whipped cream to combine. Spread over brownies. Refrigerate.
- Add chocolate chips to a small measuring cup. Heat ¼ c. cream and pour over chips. Set aside 2 minutes and then stir to combine. Drizzle over fully chilled cheesecake. Serve sprinkled with chopped candies.
Now, you may be wondering why in the bejeezers this isn’t green and brown, like most mint chocolate desserts. To tell you the truth, using food coloring really freaks me out. I get it that fresh mint leaves are green. I do not get why adding green food coloring to mint-flavored foods would ever boost it’s mint factor. Anybody with me?
What strange-but-common notions about food really irk you? Or am I just an oddball?While you’re here, don’t miss these bizarrely addictive diet-breaking treats!