What do you get when you combine brownie, mint and cheesecake? This!
Ingredients
- 250g block cream cheese, softened
- 3/4 cup caster sugar
- 3 eggs
- 1 1/2 teaspoons peppermint essence
- Green food colouring
- 150g butter, chopped
- 300g dark chocolate, chopped
- 1 cup plain flour
- 1/2 x 35g Peppermint Crisp chocolate bar, shattered
Method
- Step 1Preheat oven to 180C/160C fan-forced. Grease two 24-hole, 1 1/2-tablespoon-capacity mini muffin pans. Line base and side of holes with 1.5cm x 8cm strips of baking paper.
- Step 2Using an electric mixer, beat cream cheese and 1/4 cup sugar until smooth. Add 1 egg. Beat until combined. Add essence. Beat until combined. Tint green with food colouring (see Notes). Spoon mixture into a piping bag fitted with a 5mm plain nozzle.
- Step 3Place butter, 200g chocolate and remaining sugar in a saucepan over medium heat. Stir for 5 minutes until melted and smooth. Remove from heat. Transfer to a heatproof bowl. Cool for 10 minutes. Whisk in remaining eggs. Add flour. Whisk to combine. Divide mixture among prepared pan holes (about 2 teaspoons per hole). Push piping nozzle just under surface of brownie mixture in 1 hole. Pipe cheesecake mixture into brownie mixture until hole is 3/4 full. Using a skewer, swirl mixtures together. Repeat with remaining cheesecake mixture in remaining holes.
- Step 4Bake for 12 minutes or until just firm when lightly pressed. Stand in pans for 10 minutes. Transfer to a wire rack to cool.
- Step 5Meanwhile, place remaining chocolate in a microwave-safe bowl. Microwave on MEDIUM (50%) for 2 minutes, stirring every 30 seconds with a metal spoon, or until melted and smooth. Cool for 5 minutes. Drizzle each brownie with a little chocolate. Sprinkle with peppermint crisp. Set aside for 30 minutes or until chocolate has set. Serve.
- Low carb
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
431 kj
Energy
6.5g
Fat Total
4.1g
Saturated Fat
0.2g
Fibre
1.5g
Protein
22mg
Cholesterol
51mg
Sodium
9.8g
Carbs (total)
All nutrition values are per serve
Notes
Don’t make the mixture too bright in colour as it will intensify during baking.
- Author: Claire Brookman
- Image credit: Andrew Young
- Publication: Super Food Ideas
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