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Glazed Lemon Cranberry Loaf

Glazed Lemon Cranberry Loaf

Glazed cranberry lemon loaf is made up of soft and moist lemon bread, filled with cranberries, and topped with a lemon glaze. Why You’ll Love It Amazing flavour. This loaf has the perfect lemon flavour thanks to lemon juice and lemon vest. The sweetened lemon 

Mint Chocolate Brownies

Mint Chocolate Brownies

Mint chocolate brownies are made up of a chewy brownie base, a layer of mint buttercream, and topped with chocolate ganache.

WHY YOU’LL LOVE THEM

Perfect amount of mint flavouring. The peppermint flavouring in these brownies is just right and not overpowering.

So many delicious layers. Decadent thick chewy brownies, with a layer of fluffy buttercream, and topped with creamy chocolate ganache! So many amazing layers all packed into one dessert.

Great of holiday baking. These brownies are perfect addition to Christmas baking or St Patrick’s Day themed baking. That’s not to say they shouldn’t be enjoyed all year all!

mint chocolate brownies

HOW TO MAKE THESE BROWNIES

Preheat oven to 350F and line a 8×8 square baking pan with parchment paper. Lining the pan with parchment paper allows you to easily remove the brownies from the pan.

Brownie Batter

Chop the bakers chocolate and place in a microwave safe bowl. Melt in the microwave by stopping and stirring the chocolate in 20 second increments. Set aside.

In a large mixing bowl combine melted butter and sugar and whisk by hand until smooth.

Add in the eggs, peppermint extract, and vanilla and vigorously mix for a three minutes. Pour in the melted chocolate and whisk until mixture is well combined.

Sift in the flour, cocoa powder, and salt. Using a rubber spatula mix the dry ingredients into the wet ingredients until combined. Do not over mix. Using a rubber spatula fold in the chocolate chips.

Pour batter into the lined pan and spread evenly.

mint chocolate brownie batter

Bake for 28-30 minutes or until edges are stiff and middle is set. Allow brownies to fully cool to room temperature in the pan before icing.

Mint Buttercream

With an electric mixer or stand mixer cream butter for 4 minutes. Add in the powdered sugar 1 cup at a time, mixing in between each added cup.

Add in heavy cream, peppermint extract, and green food colouring. Mix for 4-5 minutes on high speed until light and fluffy.

Add the buttercream on to the cooled brownies and spread it evenly. Pop in the fridge for 20 minutes to set.

mint buttercream on top of mint chocolate brownies

Chocolate Ganache

In a bowl add the chocolate chips, set aside.

In another microwave safe bowl add the heavy cream and heat till just before boiling, (about 45 seconds).

Pour the heated cream over the chocolate chips and let sit for a minute. Mix chocolate and cream together. If there are still chunks of chocolate in the microwave for a few seconds and stir again. The ganache should be completely smooth.

Pour the ganache over top of the buttercream and spread smooth.

chocolate ganache on top of mint brownies

Place the brownies in the fridge for about 2 hours to set the ganache. Once set, slice and serve.

mint chocolate brownies

Storing the Brownies

These brownies should be stored in an airtight container in the fridge. They keep well for 4 days after baking.

Serving the Brownies

These brownies are best served at room temperature. It’s best to slice them after the chocolate ganache has set in the fridge. After slicing bring them to room temperature before serving.

mint chocolate brownies

If you make these mint chocolate brownies please leave a star rating and comment below!

For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats 

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Mint Chocolate Brownies

Jessie M
Mint chocolate brownies are made up of a chewy brownie base, a layer of mint buttercream, and topped with chocolate ganache. Perfect for mint chocolate lovers!
Prep Time 30 mins
Cook Time 28 mins
Chill Time 2 hrs
Course dessert
Cuisine American
Servings 16 brownies

Ingredients
  

Brownie Batter

  • 4 oz semi sweet bakers chocolate melted
  • 1/2 C salted butter melted
  • 1 C white sugar
  • 2 large eggs at room temperature
  • 1 tsp vanilla extract
  • 1 tsp peppermint extract
  • 3/4 C all purpose flour
  • 1/4 C unsweetened cocoa powder
  • 1/4 tsp salt
  • 1 C semi sweet chocolate chips

Mint Buttercream

  • 1/2 C salted butter at room temperature
  • 2 C powdered sugar
  • 1 tbsp heavy cream
  • 2 tsp peppermint extract
  • 1 & 1/2 tsp green food colouring optional

Chocolate Ganache

  • 1 C semi sweet chocolate chips
  • 6 tbsp heavy cream

Instructions
 

  • Preheat oven to 350F and line a 8×8 inch square baking pan with parchment paper.

Brownie Batter

  • Chop and melt the bakers chocolate in the microwave. Do this by microwaving in 20 second increments and stirring in between. Set aside.
  • In a large mixing bowl combine melted butter and sugar and whisk by hand until smooth.
    1/2 C salted butter, 1 C white sugar
  • Add in the eggs, peppermint extract, and vanilla and vigorously mix for a three minutes.
    2 large eggs, 1 tsp vanilla extract, 1 tsp peppermint extract
  • Pour in the melted chocolate and whisk until mixture is well combined.
    4 oz semi sweet bakers chocolate
  • Sift in the flour, cocoa powder, and salt. Using a rubber spatula mix the dry ingredients into the wet ingredients until combined. Do not over mix.
    3/4 C all purpose flour, 1/4 tsp salt, 1/4 C unsweetened cocoa powder
  • Using a rubber spatula fold in the chocolate chips.
    1 C semi sweet chocolate chips
  • Pour batter into the lined pan and spread evenly.
  • Bake for 28-30 minutes or until edges are stiff and middle is set. Allow brownies to fully cool to room temperature in the pan before icing.

Mint Buttercream

  • With an electric mixer or stand mixer cream butter for 4 minutes.
    1/2 C salted butter
  • Add in the powdered sugar 1 cup at a time, mixing in between each added cup.
    2 C powdered sugar
  • Add in heavy cream, peppermint extract, and green food colouring. Mix for 4-5 minutes on high speed until light and fluffy.
    1 tbsp heavy cream, 2 tsp peppermint extract, 1 & 1/2 tsp green food colouring
  • Add the buttercream on to the cooled brownies and spread it evenly. Pop in the fridge for 20 minutes to set.

Chocolate Ganache

  • In a bowl add the chocolate chips, set aside.
    1 C semi sweet chocolate chips
  • In another microwave safe bowl add the heavy cream and heat till just before boiling, (about 45 seconds).
    6 tbsp heavy cream
  • Pour the heated cream over the chocolate chips and let sit for a minute. Mix chocolate and cream together. If there are still chunks of chocolate in the microwave for a few seconds and stir again. The ganache should be completely smooth.
  • Pour the ganache over top of the buttercream and spread smooth.
  • Place the brownies in the fridge for about 2 hours to set the ganache. Once set, slice and serve.
Keyword brownies, chocolate, chocolate ganache, chocolate mint brownies, mint, mint buttercream, mint chocolate brownies
Apple Cinnamon Oatmeal Bars

Apple Cinnamon Oatmeal Bars

Apple cinnamon oatmeal bars have an oatmeal crumb base, soft cinnamon apple centre, and a crumb top. It tasted just like an apple crisp! I love these bars because they make a perfect snack or quick on the go breakfast. They easy to make, taste 

Oreo Brownies

Oreo Brownies

These Oreo Brownies have the perfect chewy brownie texture, shiny crinkle top, and are stuffed with chopped oreo cookies. Decadent, delicious, and easy to make! Why You’ll Love Them Easy to make. The recipe is simple to make and is all done by hand so 

Caramel Chocolate Chip Cookies

Caramel Chocolate Chip Cookies

Caramel chocolate chip cookies are the best chocolate chip cookies! Perfectly chewy cookies full of gooey caramel pieces and chocolate chips.

Why You’ll Love Them

Perfect cookie texture. I love a chewy cookie and these cookies have the perfect chewy texture with slightly crispy edges.

No chilling required. These cookies come together easily and quickly with this no chill cookie dough.

Amazing taste. The combination of chocolate and caramel go together perfectly.

caramel chocolate chip cookies

How to Make The Cookies

Preheat oven to 350 F and line baking sheets with parchment paper.

Cut your caramel squares into small pieces. I find using kitchen scissors is the easiest method. Place 10 cut caramels in one bowl, and five cut caramels in another (these will be for topping the cookies. Set both bowls aside.

In a large bowl or stand mixer cream together butter and sugars until light and fluffy. You want to do this for a good 3 minutes. Add in vanilla, egg, and egg yolk. Beat until mixture is well combined.

In a second bowl whisk together flour, baking soda, and salt. Add dry ingredients into wet and mix until just combined.

Using a rubber spatula, fold in the chocolate chips and caramel pieces.

cookie dough with chocolate chips and caramel pieces

Scoop 3 tbsp sized balls of cookie dough and place on the lined baking sheet 2 inches apart. Top the cookies with the extra caramel pieces and extra chocolate chips.

cookie dough balls with chocolate chips and caramel pieces

Bake for 11-12 minutes or until cookies are golden brown on the edges. These cookies spread, to get the perfect round cookie shape as soon as the cookie come out of the oven take a round cookie cutter, (slightly large than the cookies) place it around the cookie and gently swirl it around.

Let the cookies cool on the cookie sheet after baking. Enjoy!

Caramel chocolate chip cookies

Storing the Cookies

These cookies should be stored in an airtight container at room temperature. The cookies keep well up to four days.

How to Get Round Cookies

As soon as the baked cookies are pulled from the oven place a round cookie cutter (a little bit large than the cookies) around the cookies and gently swirl it around. This will give your cookie a round shape. If you don’t have a cookie cutter you can use a glass or a jar lid.

Can I Make the Cookies Smaller?

Yes, you can the cookies smaller. Instead scoop 1.5 tbsp worth of dough and bake for 8-9 minutes.

caramel chocolate chip cookies

If you make these caramel chocolate chip cookies please leave a star rating and comment below!

For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats 

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Caramel Chocolate Chip Cookies

Jessie M
Caramel chocolate chip cookies are the best chocolate chip cookies! Perfectly chewy cookies full of melted caramel pieces and chocolate chips.
Prep Time 15 mins
Cook Time 12 mins
Course dessert
Cuisine American
Servings 18 large cookies

Ingredients
  

  • 3/4 C salted butter at room temperature
  • 1 C brown sugar
  • 1/2 C white sugar
  • 2 tsp vanilla extract
  • 1 large egg plus 1 egg yolk at room temperature
  • 2 C all purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 C semi sweet chocolate chips plus more for topping
  • 15 caramel squares cut into small pieces

Instructions
 

  • Preheat oven to 350 F and line baking sheets with parchment paper.
  • Cut your caramel squares into small pieces. I find using kitchen scissors is the easiest method. Place 10 cut caramels in one bowl, and five cut caramels in another (these will be for topping the cookies. Set both bowls aside.
    15 caramel squares
  • In a large bowl or stand mixer cream together butter and sugars until light and fluffy. You want to do this for a good 3 minutes.
    3/4 C salted butter, 1/2 C white sugar, 1 C brown sugar
  • Add in vanilla, egg, and egg yolk. Beat until mixture is well combined.
    2 tsp vanilla extract, 1 large egg plus 1 egg yolk
  • In a second bowl whisk together flour, baking soda, and salt.
    2 C all purpose flour, 1/2 tsp baking soda, 1/4 tsp salt
  • Add dry ingredients into wet and mix until just combined.
  • Using a rubber spatula, fold in the chocolate chips and caramel pieces.
    1 C semi sweet chocolate chips
  • Scoop 3 tbsp sized balls of cookie dough and place on the lined baking sheet 2 inches apart. Top the cookies with the extra caramel pieces and extra chocolate chips.
  • Bake for 11-12 minutes or until cookies are golden brown on the edges.
  • These cookies spread, to get the perfect round cookie shape as soon as the cookie come out of the oven take a round cookie cutter, (slightly large than the cookies) place it around the cookie and gently swirl it around.
  • Let the cookies cool on the cookie sheet after baking. Enjoy!
Keyword caramel, Caramel Chocolate Chip Cookies, chewy, chewy cookies, chocolate chip cookies, chocolate chips
Pumpkin Patch Brownie Bites

Pumpkin Patch Brownie Bites

Pumpkin patch brownie bites are perfect for Halloween. A chewy bite sized brownie, topped with chocolate ganache, oreo crumbs, and a pumpkin candy. I can not get over how cute these brownie bites are! They were a huge hit with my kids and I have 

Dirt and Worms Cookies

Dirt and Worms Cookies

Dirt and worms cookies are chewy double chocolate cookie, topped with ganache, oreo cookie crumbles, and a gummy worm. A new take a a classic childhood dessert! These cookies were a huge hit with my kids and my nephews! Not only do they look super 

Cheesecake Swirl Brownies

Cheesecake Swirl Brownies

Cheesecake swirl brownies are a chewy brownie filled with chocolate chips that has a creamy cheesecake swirl. Beautiful and easy to make!

These brownies are perfect for when you can’t decide what type of dessert to make. A simple brownie that gets elevated into a fancy dessert with them addition of a cheesecake swirl. I can not begin to tell you how good these are!

cheesecake swirl brownies

Why You’ll Love These Brownies

Rich and decadent. You can’t get more decadent than thick chewy brownies with rich cheesecake swirl. The texture is so perfect and delicious.

Easy to make. I know it looks like there are a lot of steps, but I promise this recipe is easy to make! The recipe is also all done by hand so no need for fancy mixers.

Best of two desserts. I know I sometimes can decide what type of dessert I want, so I love recipes that infuse two together! It’s the best of both worlds.

How to Make These Brownies

Preheat oven to 350F and line a 8×8 square baking pan with parchment paper. Lining the pan with parchment paper allows you to easily remove the brownies from the pan.

Brownie Batter

Chop the bakers chocolate and place in a microwave safe bowl. Melt in the microwave by stopping and stirring the chocolate in 20 second increments. Set aside.

In a large mixing bowl combine melted butter and sugar and whisk by hand until smooth.

Add in the eggs and vanilla. Vigorously mix for a good 2-3 minutes. Doing this breaks down the eggs and gives the brownies that shinny crackle top.

Pour in the melted chocolate and whisk until mixture is well combined.

Sift in the flour, cocoa powder, and salt. Using a rubber spatula mix the dry ingredients into the wet ingredients until combined. Do not over mix. Fold in the chocolate chips. Set aside.

Cheesecake Batter

In a medium sized bowl add the softened cream cheese, egg yolk, white sugar, and vanilla extract. Stir together until the mixture is smooth and creamy.

brownie and cheesecake batter

Assembling the Brownies

Pour three quarters of the brownie mixture into the lined pan and spread evenly.

Spoon dollops of the cheesecake mixture over top of the brownie batter. Spoon dollops of the reaming brownie mixture in between the cheesecake batter.

cheesecake brownie batter in the pan

Next, take a butter knife and gently trace lines horizontally and then vertically to swirl the batters together.

brownie cheesecake batter swirled

Bake brownies for 30 minutes. Allow the brownies to fully cool in the pan before removing and slicing.

cheesecake swirl brownies

How to Slice Brownies

To get perfect brownie slices use a sharp knife and wipe it clean after each cut. You can make 16 brownies or 9 large brownies.

Storing The Brownies

Since these brownies have cheesecake in them they should be stored in the fridge in an airtight container. Brownies stay good for 3 days in the fridge. Before serving bring them to room temperature.

the best cheesecake swirl brownies

If you make these cheesecake swirl brownies let me know how you liked them by leaving a rating and comment below!

For more delicious baking ideas you can follow me on Pinterest or Instagram @jessiebakestreats 

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Cheesecake Swirl Brownies

Jessie M
Cheesecake swirl brownies are a chewy brownie filled with chocolate chips that has a creamy cheesecake swirl. Beautiful and easy to make!
Prep Time 20 mins
Cook Time 30 mins
Course dessert
Cuisine American
Servings 16 brownies

Ingredients
  

Brownie Batter

  • 1/2 C salted butter melted
  • 1 C white sugar
  • 2 large eggs at room temperature
  • 2 tsp vanilla extract
  • 4 oz semi sweet bakers chocolate melted
  • 1/4 C unsweetened cocoa powder
  • 3/4 C all purpose flour
  • 1/2 tsp salt
  • 1 C semi sweet chocolate chips

Cheesecake Swirl

  • 4 oz cream cheese at room temperature
  • 1/4 C white sugar
  • 1 large egg yolk at room temperature
  • 3/4 tsp vanilla extact

Instructions
 

  • Preheat oven to 350F and line a 8×8 square baking pan with parchment paper.

Brownie Batter

  • Chop the bakers chocolate and place in a microwave safe bowl. Melt in the microwave by stopping and stirring the chocolate in 20 second increments. Set aside.
    4 oz semi sweet bakers chocolate
  • In a large mixing bowl combine melted butter and sugar and whisk by hand until smooth.
    1/2 C salted butter, 1 C white sugar
  • Add in the eggs and vanilla. Vigorously mix for a good 2-3 minutes. Doing this breaks down the eggs and gives the brownies that shinny crackle top.
    2 large eggs, 2 tsp vanilla extract
  • Pour in the melted chocolate and whisk until mixture is well combined.
    4 oz semi sweet bakers chocolate
  • Sift in the flour, cocoa powder, and salt. Using a rubber spatula mix the dry ingredients into the wet ingredients until combined. Do not over mix.
    3/4 C all purpose flour, 1/2 tsp salt, 1/4 C unsweetened cocoa powder
  • Fold in the chocolate chips. Set aside.
    1 C semi sweet chocolate chips

Cheesecake Swirl

  • In a medium sized bowl add the softened cream cheese, egg yolk, white sugar, and vanilla extract. Stir together until the mixture is smooth and creamy.
    4 oz cream cheese, 1/4 C white sugar, 1 large egg yolk, 3/4 tsp vanilla extact

Assembling the Brownies

  • Pour three quarters of the brownie mixture into the lined pan and spread evenly.
  • Spoon dollops of the cheesecake mixture over top of the brownie batter.
  • Spoon dollops of the reaming brownie mixture in between the cheesecake batter. See photos above.
  • Next, take a butter knife and gently trace lines horizontally and then vertically to swirl the batters together.
  • Bake brownies for 30 minutes.
  • Allow brownies to fully in the pan before slicing.

Notes

Cheesecake swirl brownies should be stored in an airtight container in the fridge and are good for 3 days.
Keyword bars, brownie, brownies, cheesecake, cheesecake swirl, cheesecake swirl brownies, cheesecakes, chewy, chocolate
Cookies and Cream Blondies

Cookies and Cream Blondies

These cookies and cream blondies are a super chewy soft baked bar, full of crushed oreos. Best of all they’re easy to make and a one bowl recipe. Why You’ll Love Them Chewy Texture. These blondies are super chewy and have a fudgy texture similar