Few things in this world are as wonderful as a pan of gooey, chocolatey brownies! Every few weeks, I crave them badly!

For classic brownies, with a minty holiday twist, try these peppermint cheesecake brownies! They may sound intimidating, but really we’re just topping brownies with a no-bake cheesecake icing. SO GOOD! Oh, and then adding some crushed candy canes.

This recipe creates more of a cake-like brownie. For a fudgier texture, simply omit the baking powder and maybe a little of the flour. For an extra minty flavor, you could also add some peppermint extract to the brownie batter.

Happy baking!

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Ingredients in Gluten Free Peppermint Cheesecake Brownies

• Butter or Coconut Oil
• Brown Sugar
• Greek Yogurt or Applesauce
• Eggs
• Vanilla
• Dark Cocoa Powder
• Dark or Semi-Sweet Chocolate Chips
• Baking Powder
• Gluten Free Flour Blend
• Cheesecake Icing
• Crushed Candy Canes or Hersheys Candy Cane Kisses

Cheesecake Frosting

This recipe is a cross between a no-bake cheesecake and frosting. Simply beat ingredients. Then, spread over the cooled brownies. Top with some crushed minty candy and serve!

• Cream Cheese
• Milk or Cream
• Vanilla
• Powdered Sugar
• Optional: peppermint extract

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Do you need to refrigerate cheesecake brownies?

Yes, you should keep them in the fridge until ready to share. In general, I prefer to store brownies in the fridge, but especially when there is cream cheese frosting involved!

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How to Tell When Brownies are Done

• For cake-like brownies, they will just begin to pull away from the sides of the pan. An inserted toothpick should come out clean.
• For fudgy brownies, pay close attention to the baking time recommended. An inserted toothpick should come out with some small crumbles that are moist, but not wet.

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