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Decadent Mint Brownie Cheesecake Bars with Chocolate Ganache

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These decadent mint brownie cheesecake bars combine a fudgy brownie base, creamy mint-infused cheesecake layer, and a silky homemade chocolate ganache topping for a crowd-pleasing dessert that’s quick and easy to make.

Ingredients

Scale
  • 1/3 cup unsweetened cocoa powder (35g)
  • 3/4 cup all-purpose flour (90g)
  • 6 tbsp unsalted butter, melted (85g)
  • 3/4 cup granulated sugar (150g)
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt
  • 1/2 tsp mint extract
  • 8 oz cream cheese, softened (225g)
  • 1/3 cup granulated sugar (65g)
  • 1 large egg, room temperature
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp mint extract
  • 2 tbsp heavy cream (30ml)
  • 3/4 cup semi-sweet chocolate chips (130g)
  • 1/3 cup heavy cream (80ml)
  • 1 tbsp unsalted butter (14g)
  • Pinch of salt

Instructions

  1. Preheat oven to 325°F (163°C). Line an 8×8 inch baking pan with parchment paper, leaving overhang on sides.
  2. Prepare brownie layer: In a medium bowl, whisk cocoa powder, flour, and salt. In a large bowl, combine melted butter and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla and mint extracts.
  3. Fold dry ingredients into wet mixture until just combined. Pour batter into prepared pan and smooth evenly. Bake for 15 minutes until set but not fully cooked.
  4. Make cheesecake layer: Beat softened cream cheese until smooth. Add sugar and beat until combined. Add egg, vanilla extract, mint extract, and heavy cream; mix until silky.
  5. Remove pan from oven and spread cheesecake mixture evenly over warm brownie layer.
  6. Return to oven and bake 25-30 minutes until cheesecake is set but slightly jiggly in center.
  7. Cool completely on wire rack (~1 hour), then chill in refrigerator at least 2 hours or overnight.
  8. Prepare ganache: Heat heavy cream in saucepan until simmering. Pour over chocolate chips in bowl; let sit 2 minutes. Add butter and salt, stir until smooth and glossy.
  9. Pour ganache over chilled cheesecake bars, spread gently, and refrigerate 30 minutes to set.
  10. Lift bars out using parchment overhang and cut into 12 squares with a sharp knife warmed under hot water and dried between cuts.

Notes

Use room temperature cream cheese and eggs for smooth mixing. Avoid overmixing cheesecake batter to prevent cracks. Underbake brownie layer slightly for fudgy texture. Chill bars thoroughly before slicing for clean cuts. Warm knife under hot water and dry between cuts for smooth slicing. Ganache can be warmed gently if too thick.

Nutrition

Keywords: mint brownie cheesecake bars, chocolate ganache, easy dessert, mint chocolate dessert, homemade ganache, fudgy brownies, creamy cheesecake, holiday dessert

Find it online: https://elvafood.com/decadent-mint-brownie-cheesecake-bars-recipe-easy-homemade-ganache/