There is no better way to bring holiday cheer to your dessert table than with a batch of Peppermint Swirl Brownies. These indulgent bars feature a chewy cocoa brownie base, a luscious layer of peppermint cheesecake, and a festive swirl of peppermint chips or crushed candy canes for the ultimate December treat. Every bite is a balance of chocolate richness and cool peppermint, finished with a creamy tang.
You will love how the flavors and textures play together the fudgy brownies, the creamy peppermint cheesecake, and the fun crunch from peppermint candies. This recipe makes a stunning addition to holiday gatherings or cookie exchanges, and each bar is as beautiful as it is delicious.
Ingredients
Brownie Layer
- 4 large eggs (200g), room temperature
- 2 cups granulated sugar (400g)
- ¾ cup unsalted butter, melted (170g)
- 1 tsp pure vanilla extract (4g)
- 1½ cups all-purpose flour (180g)
- ⅓ cup unsweetened cocoa powder (28g)
- ½ tsp baking powder (2g)
- ¼ tsp kosher salt
- ½ cup peppermint crunch baking chips (85g) or crushed candy canes
Peppermint Cheesecake Layer
- 16 oz. low-fat cream cheese (454g), room temperature
- ¼ cup sour cream (57g), room temperature
- ½ cup granulated sugar (100g)
- ½ tbsp fresh lemon juice (7g)
- 1 tsp peppermint extract (4g)
- 2 large eggs (100g), room temperature
- 1½ cups peppermint crunch baking chips (255g) or crushed candy canes, divided
How to Create Your Peppermint Swirl Brownies
Step 1: Prep the Pan and Oven
Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving overhang for easy removal, or grease with nonstick spray.
Step 2: Mix the Brownie Batter
In a large mixing bowl, beat eggs, granulated sugar, melted butter, and vanilla until smooth and combined. In a separate bowl, whisk flour, cocoa powder, baking powder, and salt. Add dry mixture to wet, stirring gently until just combined. Fold in ½ cup peppermint chips or crushed candy canes.
Step 3: Par-Bake the Brownie Layer
Spread the brownie mixture evenly into your prepared pan. Bake for about 20 minutes, until a thin film just begins to set on top. It won’t be fully cooked this is perfect for adding your cheesecake layer.
Step 4: Make the Peppermint Cheesecake Layer
While the brownies bake, in a clean bowl, beat cream cheese until perfectly smooth. Add in sour cream, sugar, lemon juice, and peppermint extract, mixing until creamy. With the mixer on low, add eggs one at a time, beating well after each addition. Stir in ½ cup peppermint chips or crushed candy canes.
Step 5: Layer and Swirl
Pour the cheesecake mixture onto the par-baked brownie base, smoothing to cover completely. Sprinkle the remaining 1 cup of peppermint chips or candy cane pieces evenly over the top to create a festive, crunchy swirl. Gently swirl with a knife if you like a marbled effect.
Step 6: Bake Again
Return the pan to the oven and bake for 30–35 minutes, until the cheesecake is set (center won’t wobble much and edges are lightly golden).
Step 7: Cool, Chill, and Slice
Remove from oven and let the brownies cool completely in the pan. For cleanest slices, chill in the refrigerator for at least 2 hours before lifting out and cutting into bars.
My Best Tips for Peppermint Swirl Brownies
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Ensure all dairy ingredients are at room temperature for smoothest cheesecake.
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Par-baking the brownie guarantees a chewy base even under the cheesecake layer.
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Chill thoroughly before slicing for tidy, beautiful squares.
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Use peppermint candy, chips, or crushed candy canes whatever you love most for swirl and crunch.
Delicious Variations to Try
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Drizzle melted chocolate over cooled brownies for dramatic presentation.
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Add a chocolate cookie crust under the brownie layer for extra decadence.
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Swap peppermint for orange zest or espresso powder for a twist on the classic.
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Use red food coloring in the cheesecake layer for a striking swirl effect.
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Add mini chocolate chips for even more texture.
Frequently Asked Questions
Can I use full-fat cream cheese?
Yes, full-fat or low-fat both work for rich, creamy results.
How do I store leftovers?
Refrigerate, tightly wrapped, for up to 5 days.
Can I freeze these brownies?
Absolutely freeze in an airtight container for up to 2 months.
Do I need a stand mixer?
No, a hand mixer or sturdy whisk works just as well.
Can I use a different pan size?
Adjust baking time for smaller or larger pans center should just set.
Can I make ahead for the holidays?
Definitely! These slice perfectly when chilled, so make a day ahead.
Peppermint Swirl Brownies
- Total Time: 200
- Yield: 16 bars 1x
- Diet: Vegetarian
Description
Rich, fudgy chocolate brownies with creamy peppermint cheesecake and peppermint chip swirl, perfect for festive holidays.
Ingredients
Brownie Layer
4 large eggs (200 g), room temperature
2 cups granulated sugar (400 g)
3/4 cup unsalted butter, melted (170 g)
1 tsp vanilla extract (4 g)
1 1/2 cups all-purpose flour (180 g)
1/3 cup unsweetened cocoa powder (28 g)
1/2 tsp baking powder (2 g)
1/4 tsp kosher salt
1/2 cup peppermint chips/crushed candy canes (85 g)
Peppermint Cheesecake Layer
16 oz cream cheese, room temperature (454 g)
1/4 cup sour cream, room temperature (57 g)
1/2 cup granulated sugar (100 g)
1/2 tbsp lemon juice (7 g)
1 tsp peppermint extract (4 g)
2 large eggs (100 g), room temperature
1 1/2 cups peppermint chips/crushed candy canes, divided (255 g)
Instructions
Preheat oven: 350°F (175°C). Line 9×13 inch pan with parchment.
Brownie batter: Beat eggs, sugar, butter, vanilla until smooth. Mix dry ingredients; fold into wet. Stir in 1/2 cup peppermint chips.
Par-bake brownie: Bake 20 min until top sets but not fully baked.
Cheesecake layer: Beat cream cheese. Mix in sour cream, sugar, lemon juice, peppermint extract. Add eggs, one at a time. Stir in remaining 1/2 cup peppermint chips.
Assemble & swirl: Pour cheesecake over brownie, sprinkle remaining peppermint chips, swirl with knife.
Bake again: 30-35 min until cheesecake sets, edges lightly golden.
Cool & chill: Cool completely, refrigerate at least 2 hours before cutting.
Notes
Bring dairy to room temperature.
Par-bake brownie for chewy texture.
Chill completely before slicing.
Use crushed candy canes or peppermint chips for topping.
Store chilled 5 days or freeze for 2 months.
- Prep Time: 25
- Cook Time: 55
- Category: Dessert
- Method: Baking
- Cuisine: American / Holiday
Nutrition
- Serving Size: 1 bar (1/16 recipe)
- Calories: 330
- Sugar: 31 g
- Sodium: 135 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg
Keywords: peppermint swirl brownies, holiday brownie recipe, mint cheesecake brownies, chocolate peppermint dessert, festive christmas dessert
