Mint Cream Cheese Swirl Brownies

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“This is a variation of the One-Bowl Brownies recipe from the Baker's Unsweetened Chocolate package, which is my go-to brownie recipe, made better by the addition of melted mint chips. If you want to go really minty, you could add a little dash of peppermint extract to the mix, but I think it was pleasantly minty without it.”
24 brownies

Ingredients Nutrition


  1. Preheat oven to 350 degrees. Line a 9x13 baking pan with foil, then grease the foil (cooking spray works well).
  2. In a large bowl, melt the unsweetened chocolate and butter together (you can do this in a double boiler or in the microwave on HIGH for 2 minutes). Set aside and let cool about 10 minutes.
  3. Add sugar, vanilla, and 4 eggs to chocolate mixture, and stir until well-combined.
  4. Add 1 cup flour and stir until flour is completely incorporated.
  5. In a separate mixing bowl, melt 1 cup green mint chips (again, on a double-boiler setup or in the microwave).
  6. Add softened cream cheese, 1 egg, and 2 tablespoons flour, and beat on medium speed until mixture is well-combined (it will be a little fluffy and thick).
  7. Spread the chocolate mixture into the greased foiled pan.
  8. Drop spoonfuls of the mint/cream cheese mixture evenly over the chocolate and swirl a knife around the pan several times to create a marbled effect.
  9. Bake for 40 minutes at 350 degrees, or until a toothpick inserted in the middle comes out with fudgy crumbs (DO NOT overbake).

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