Peppermint Cheesecake Black Bottom Brownies Recipes

Steps:

• Preheat oven to 350°. Line a 13x9-in. baking pan with foil and grease the foil; set pan aside., In a bowl, whisk together first 4 ingredients. In a large bowl, beat oil and sugar until blended. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Gradually add flour mixture; stir in peppermint candies. Spread into prepared pan., Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pan on a wire rack. , In a microwave, melt chocolate chips and shortening; stir until smooth. Spread glaze over brownies; sprinkle with candies. Cut into bars.

Steps:

• Preheat the oven to 325°. Spray a 9×13-inch pan with cooking spray and line with parchment paper.
• In a double boiler or microwave-safe bowl melt the chocolate and butter, mixing until smooth. Set aside to cool.
• In a medium bowl whisk together the flour, salt, and baking powder.
• In a large bowl whisk the eggs, egg yolks, sugar, and vanilla. Pour the chocolate mixture into the egg mixture. Using a spoon or whisk, mix until incorporated. Add the flour mixture and stir just until combined. Pour the brownie mixture into the prepared pan. Set aside while making the cheesecake layer.
• For the cheesecake layer, using a mixer with a paddle attachment, cream together the salt, cream cheese, and butter until light and fluffy, about 5 minutes. Add the eggs, 2 at a time, mixing well after each addition. Stir in the vanilla.
• Pour the cheesecake mixture on top of the brownie layer. Sprinkle the peppermint and chocolate chips evenly over all.
• Bake at 325° for 1 hour and 10 minutes, or until the sides are golden brown and a toothpick inserted in the center comes out clean.
• Cool fully before cutting into squares. Store any leftovers in an air-tight container in the fridge up to one week.