Bars/ Dessert

Peppermint Crunch Cheesecake Brownies

Andes Mint Cheesecake Brownies | The Foodwright

Hello and thank you for joining us on this episode of The Foodwright wherein we talk about the ugliest, but tastiest, brownies in the world.

I mean, this is just real life, right? You guys, I’ll be honest. I do NOT make dinner every night, breakfast is usually incredibly rushed, lunch is sometimes skipped, life happens. The food we eat isn’t always picture-perfect and Instagram-ready and that’s OKAY. Yes, this blog is different, and things really should look pretty on here because I can’t just show you a picture of a garbage can lid and expect you to wanna eat it. I mean, come on. We’re visual people and we can’t help it. But maybe, just this once, take my word for it that these brownies are absolutely incredible, despite their dismal appearance? K thaaaanks!! ?

Okay, now that I’ve prepared you, are you ready to see them? (I’m sure someone like Jessica could somehow with her magic photography powers make them look beautiful, but I haven’t reach that point yet, as we’ve previously discussed ? I think part of it has to do with the lack of light outside (hey, dark winter days!), the foil underneath, the funny grey background, wearing a bright red shirt, and my general lack of knowledge about photography) ANYWAY. New topic. Let’s move ON, Lucia.

Peppermint Crunch Cheesecake Brownies | The Foodwright

Are these too Christmassy? We can still have wintery/Christmassy desserts at Thanksgiving, right? Right. I am just SO excited for the holiday season this year, and part of me just wants to skip Thanksgiving and go straight on to Christmas beCAUUUSEEE –> we’re going to a super secret special place that I’m not going to tell you guys about until we’re there and I’m ridiculously excited. Hint: not in the US. That’s all I’m sayin’.

Still excited about Thanksgiving, though. It will be very fun. And filled with so much eating, my gosh. Of course.

Now, generally I am NOT a fan of chocolate and mint, I think mostly because when I think about it too long I start to think I’m eating toothpaste and then I want to vomit. But that doesn’t happen when I eat Andes Mints, York Peppermint Patties, or anything white chocolate + mint. I know. I don’t understand it, either. And for some random reason, I LOVE these brownies! Creamy cheesecake + the new (are they actually new or just new to me??) peppermint crunch Andes mints + ridiculously chocolatey, thick, fudgy brownies (we don’t want any of that cakey-brownie-crap here, no sirree) = INSANITY. So much delicious. You simply MUST try them. I demand it.

Here’s a close-up of the brownies. Still debating whether it looks better or worse than the previous photo. Maybe we can just classify it as super artsy and abstract. Whatever. We’re over it.

Peppermint Crunch Cheesecake Brownies | The Foodwright

Makes 1 8 x 8 pan of brownies 


8 oz bittersweet baking chocolate, chopped

1/2 c unsalted butter

1/4 c canola oil

2 T unsweetened cocoa powder

3 eggs, room temperature

1 1/4 c sugar

1/2 t salt

1 T vanilla

3/4 c all-purpose flour

1 t baking powder

for the cheesecake part:

8 oz cream cheese, room temperature

1 t vanilla

1 egg, room temperature

1/4 c sugar

1 package of Peppermint Crunch Andes Mints (27 mints), chopped into smaller chunks


Preheat oven to 350. Line an 8 x 8 pan with aluminum foil and coat with nonstick spray.

In a large, microwave-safe bowl, combine the chopped chocolate, butter, and oil, and microwave for 30 seconds. Give it a little stir, then microwave for another 30 seconds. Give another little stir, and microwave for another 30 seconds, continuing the process (if need be) until the chocolate is thoroughly melted and smooth. Let cool slightly.

Whisk in the cocoa powder and eggs, followed by the sugar, salt, and vanilla. Add in the flour and baking powder and mix until well combined. Pour into the prepared pan.

In another bowl, beat together the cream cheese, vanilla, egg, and sugar, until creamy & thoroughly combined. Fold in about half of the chopped andes mints.

Marble the cheesecake mixture into the brownie mixture with a butter knife, creating swirls as you draw the knife through the batter. Top with remaining andes mint pieces.

Bake for about 30 minutes, until baked through but slightly soft & jiggly in the center. Let cool completely before cutting into squares. Enjoy!

xo, Lucia

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  • Reply
    Petra @ CrumblesAndKale
    November 28, 2015 at 7:51 am

    You really had me at peppermint crisp. This just looks incredible, love the rustic feel and you can never go wrong with peppermint!

    • Reply
      November 29, 2015 at 9:17 pm

      Thanks, Petra!! xo

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