Ingredients

The following ingredients have 4 Servings
  • 4 large eggs (200 grams, room temperature)
  • 2 cups granulated sugar (400 grams)
  • ¾ cup unsalted butter (170 grams, melted (1½ sticks))
  • 1 teaspoon pure vanilla extract (4 grams)
  • 1½ cups all-purpose flour (180 grams)
  • ⅓ cup unsweetened cocoa powder (28 grams)
  • ½ teaspoon baking powder (2 grams)
  • ¼ teaspoon kosher salt
  • ½ cup peppermint crunch baking chips (85 grams (or crushed candy canes))
  • 16 ounces low-fat cream cheese (454 grams, room temperature (2 bricks))
  • ¼ cup sour cream (57 grams, room temperature)
  • ½ cup granulated sugar (100 grams)
  • ½ tablespoon fresh lemon juice (7 grams, from ¼ lemon)
  • 1 teaspoon peppermint extract (4 grams)
  • 2 large eggs (100 grams, room temperature)
  • 1½ cups peppermint crunch baking chips (255 grams (or crushed candy canes), divided )

Instruction

  • Preheat oven to 350°F. Line a 9x13 inch baking pan with parchment paper or spray with nonstick spray. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs sugar, butter, and vanilla together. Stir until completely combined.
  • In a separate bowl, combine the flour, cocoa, baking powder, and salt.
  • Add the flour mixture to the egg mixture and carefully stir until fully combined. Stir in the peppermint chips.
  • Pour the brownie mixture into your baking dish. Smooth out the top and spread the mixture to the edges.
  • Bake for approximately 20 minutes. This won't fully cook the brownies, but a film will begin to bake on top.
  • While brownies are baking, prepare the cheesecake layer.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Add in the sour cream, sugar, lemon juice, and peppermint extract. Beat until fully combined.
  • While the mixer is on, add the eggs one at a time. Beat fully in between each egg. Add in ½ cup peppermint crunch baking chips and stir until just combined.
  • Pour the cheesecake mixture on top of prebaked brownie bottom, smoothing to completely cover the brownie layer. Top with the remaining 1 cup of peppermint crunch baking chips, making a solid layer of the chips if possible.
  • Place the baking pan back in the oven and bake for 30-35 minutes, until the center no longer wobbles and the edges are slightly browned.
  • Remove from oven and let cool completely.
  • Once cool, place in the refrigerator until serving, at least 2 hours. Cut and serve!