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YIELD: 1 - 9 INCH BROWNIE CAKE/14 SLICES
assume that you are happy with it.

Thin Mint Cheesecake Ok

Brownie Cake
Layers of creamy cheesecake and a soft chewy
brownie make this Thin Mint Cheesecake Brownie
Cake your new favorite dessert to share with friends.

PREP TIME COOK TIME TOTAL TIME

20 minutes 25 minutes 45 minutes

Ingredients

For the Brownie Layer

1/2 cup melted unsalted butter
1/4 cup dark cocoa powder
2 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
3/4 cup all purpose flour
1/4 teaspoon baking powder
3/4 cup chocolate chunks

For the Cheesecake Layer

1 (8 ounce) cream cheese, softened
1/2 cup powdered sugar
1/2 teaspoon mint extract
1/2 teaspoon vanilla extract
1 (8 ounce) container Cool Whip, thawed & divided
green gel food coloring
21 chocolate mint cookies, divided

For the Topping

 1/2 cup chocolate chips
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1/4 cup heavy whipping cream
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green sprinkles
Ok

Instructions
1. Preheat the oven to 350 degrees. Line an 9-inch springform pan with parchment
paper. Spray the sides with nonstick baking spray.
2. Stir together the melted butter and cocoa powder. Set aside.
3. Beat the sugar, eggs, and vanilla. Mix in the butter mixture.
4. Add the flour, salt, and baking powder and mix until just mixed in. Stir in the
chocolate chunks gently.
5. Spread the brownie batter iin the bottom of the prepared pan. Bake for 25
minutes. Remove from the oven and let cool completely.
6. Unlatch the pan and run a knife around the edges. Flip the brownie over and pull
the parchment paper off.

7. Place the brownie back on the bottom of the springform pan and latch the sides
on again.
8. Beat the cream cheese and sugar until creamy. Add the mint and vanilla extract
and beat again.
9. Fold in 2 cups of Cool Whip gently. Add green gel color and mix in until you get
your desired green color.
10. Chop up 15 of the mint cookies and gently stir them into the cheesecake mixture.
Spread the cheesecake on top of the cooled brownie. Refrigerate for at least one
hour before removing the sides of the springform pan.
11. Place the chocolate chips and heavy whipping cream in a microwave safe bowl.
Heat for 30 seconds. Stir until melted and creamy. Let cool for a few minutes
before spreading it evenly on top of the cheesecake.

12. Cut the remaining cookies in half and place them evenly around the top of the
cheesecake edge.
13. Use a piping bag and icing tip #18 to pipe the remaining Cool Whip in between the
cookies. Top with sprinkles.

Notes
*You can use a stabilized whipped cream in place of the Cool Whip, if you prefer. I
recommend beating 2 cups heavy cream with 1/2 cup powdered sugar to make
enough for this recipe.
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Nutrition Information: YIELD: 14 SERVING SIZE: 1
assume that you are happy with it.
Amount Per Serving: CALORIES: 326 TOTAL FAT: 17g SATURATED FAT: 10g TRANS FAT: 0g
Ok
UNSATURATED FAT: 6g CHOLESTEROL: 54mg SODIUM: 131mg CARBOHYDRATES: 40g FIBER: 1g SUGAR: 32g
PROTEIN: 4g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a
registered dietician.

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© Jocelyn @ Inside BruCrew Life CUISINE: American / CATEGORY: Cakes & Cupcakes
https://insidebrucrewlife.com/thin-mint-cheesecake-brownie-cake/

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