Peppermint Cheesecake Brownies
ACTIVE TIME 45 MINUTES
TOTAL TIME 3 HOURS
MAKES 24 BROWNIES
Baking spray with flour
1 16.3-oz.pkg. fudge brownie mix
Oil and eggs, for brownie mix, if needed
16 oz. cream cheese, softened
1/2 cup (99 g) granulated sugar
1/2 cup sour cream
1/2 tsp. pure vanilla extract
1/2 tsp. peppermint extract
2 large eggs, at room temperature
1/3 cup crushed soft peppermint candies, plus more for garnish
1/2 cup semisweet chocolate chips
1/3 cup heavy cream
PREHEAT oven to 350°F. Line 2 (12-cup) muffin trays with paper liners. Spray liners with baking spray.
PREPARE brownie mix according to package directions; divide batter between prepared muffin trays.
BAKE until a wooden pick inserted in center comes out mostly clean, 18 to 20 minutes. Let cool while preparing filling.
BEAT cream cheese in a large bowl with an electric mixer on medium speed until smooth, 2 to 3 minutes. Add sugar, sour cream, vanilla, and peppermint extract; beat on medium-low speed for 15 seconds. With mixer on medium-low speed, beat in eggs, 1 at a time, until combined. Fold in peppermint candies.
SPREAD cream cheese mixture over baked brownies in muffin trays. Bake at 350°F until just set, about 15 minutes. Let cool in muffin trays on wire racks for 30 minutes. Refrigerate, uncovered, until chilled, at least 1 hour and up to 24 hours. (Cover if storing for longer than 4 hours.).
WHEN ready to serve, place chocolate chips and heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until melted and smooth, about 60 seconds total.
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