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peppermint cream cheese swirled brownies

Prep Time15 mins
Total Time55 mins
Servings: 9 x13" pan of brownies


for the brownies

  • 1 cup 2 sticks unsalted butter
  • 2 1/4 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 1/2 cups all-purpose flour
  • 2 cups chocolate chips

for the cream cheese swirl:

  • 8 ounces cream cheese
  • 1/2 cup granulated sugar
  • 2 egg whites
  • 1/2 teaspoon peppermint extract


  • Preheat oven to 350 degrees F.
  • Spray 9x13"baking dish with cooking spray and set aside.
  • In medium bowl, combine cocoa powder, salt, baking powder, and flour. Set aside.
  • Melt butter in medium bowl in microwave.
  • Combine melted butter with granulated sugar and with an electric mixer, beat on high until well combined, about 1 minute.
  • Add eggs, one at a time, beating until combined.
  • Add vanilla extract, beating until combined.
  • Add flour mixture to butter/sugar mixture and beat on low until combined.
  • Fold in chocolate chips.
  • Pour into prepared baking dish.
  • In small bowl, beat cream cheese until light and fluffy, about 1 minute.
  • Add sugar, egg whites, and peppermint extract, beating until combined.
  • Remove half of the cream cheese mixture, and place into piping back or plastic baggie.
  • Add red food coloring to remaining cream cheese mixture, until desired color is reached.
  • Place red cream cheese mixture in separate plastic baggie.
  • Cut a small piece off the corner of the non-colored cream cheese plastic bag and create rows of cream cheese on top of the brownie mixture, going the short way in the brownie pan.
  • Repeat with red cream cheese mixture.
  • Using a knife, swirl the rows the long way of the brownie pan, creating swirls.
  • Bake in preheated oven for 35-40 minutes, until tester comes out with just a few crumbs from the middle.
  • Let cool completely.
  • Cut into bars and enjoy!