For the Cheesecake Batter
- 8 ounces cream cheese, low-fat - at room temperature
- 1/3 cup granulated sugar
- 1/2 teaspoon peppermint extract
- 2 Eggs
- 1 tablespoon all-purpose flour
For the Brownie Batter
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/4 cup vegetable oil
- 1/4 cup milk
- 2 Eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup peppermint baking pieces
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Preheat the oven to 350° F. Coat an 8-inch square baking pan with non-stick baking spray and set aside.
To make the cheesecake batter, place the cream cheese in the bowl of a stand mixer. Beat at medium speed until smooth and creamy. Add the sugar and peppermint extract and beat well. Add the eggs, one at a time, beating well after each addition. Add flour and beat the mixture until blended.
To make the brownie batter, add flour, cocoa and salt to a medium bowl and whisk until combined. In a separate bowl, whisk together the sugar, oil, milk, eggs and vanilla until well combined. Add the wet ingredients to the dry ingredients and mix until blended.
Pour the brownie batter into the prepared pan evenly. Carefully pour the cheesecake batter over the top, spreading it evenly. Carefully swirl the layers together using the tip of a knife. Bake for 20 minutes. Sprinkle the top of the brownies with the peppermint baking pieces and bake for an additional 10 minutes, until the brownies are set. Cool the brownies completely in the pan on a wire rack before cutting into 16 squares.