Minty Oreo Cheesecake Brownies

Merry Christmas Eve!!! I can't believe Christmas is tomorrow!!! To round out this wonderful season of baking, I'm leaving you with one last recipe - Minty Oreo Cheesecake Brownies!!

I found the recipe for these decadent treats over at Crazy for Crust and thought they'd be a perfect finale to all the other recipes I've posted in the past week. They are a combo of treats: brownie, cookie, and cheesecake! Scrumptious!

The original recipe calls for Candy Cane Oreos, but since I couldn't find those at any of the stores I ventured to, I opted just to use the Winter Oreos with the red filling. Also, the original recipe called for these to be topped with Andes Baking Chips, but I could find those either! So my lovely friend Nick helped by chopping up some Hershey's Peppermint Kisses so they'd be more chip-like. You rock Nick!

These are an easy-to-make treat that look super involved that will impress (and feed!) a crowd.

I hope you all have a Merry Christmas eating, relaxing, and spending time with loved ones. Enjoy!

Minty Oreo Cheesecake Brownies
Recipe Adapted from Crazy for Crust (originally adapted from Inside BruCrew Life)

• 1 box brownie mix, plus eggs, water and oil called for on the box
• 20 Winter Oreos, about 1 package
• 1 egg
• 8 oz. cream cheese, softened
• 1/4 cup sour cream, room temperature
• 1/4 cup sugar
• 3/4 cups Hershey's Peppermint Kisses, chopped (or 3/4 cup Andes Baking Chips)

Directions:

1. Preheat oven to 350 degrees F. Line a 13x9 pan with foil and spray with cooking spray.
2. Make brownie mix according to package directions. Pour half of the batter into the bottom of the pan and spread to coat. Line the brownie mix with the Oreos and then top with the remaining brownie mix.
3. In a large bowl, beat cream cheese and sour cream until combined and no lumps remain (your ingredients need to be at least room temperature for this!). Beat in egg and sugar. Pour over brownie mix and spread to the edges of the pan. Sprinkle your chopped Hershey's Peppermint Kisses on top of the cheesecake layer.
4. Bake for 35-40 minutes. Cool completely before cutting. Store in refrigerator.

Peppermint Crunch Brownie Bites

After five finals and a generally tough semester, I am SO happy to be back home for the holidays...and back home to my kitchen! I have been accumulating holiday recipes and since I've been home, I've been baking like a mad woman...I LOVE IT!

This first recipe comes from one of my favorite blogs to follow, Two Peas and Their Pod. The site is home to TONS of fabulous recipes, including lots of cookies!

Now I know Christmastime is alllllll about the cookies (trust me, I've got some coming for you!), but I was dying to make these adorable Peppermint Crunch Brownie Bites. They were just too cute and too festive to pass up!

I chose to make my Brownie Bites in a big pan and cut them into itty bitty squares, instead of using mini muffin liners like Maria at Two Peas and Their Pod did, but feel free to adapt however you'd like. Also, unlike Maria, I chose to use a brownie box mix so I could save time and move on to baking more goodies! But, if you have a favorite brownie recipe, feel free to sub it for the box.

These are bite size and delicious. Mint and chocolate is a perfect holiday combo, rich and fresh! Serve this at a party and guests will never know how easy it was to pull of such a pretty dessert! Enjoy!

Peppermint Crunch Brownie Bites
Recipe from Two Peas and Their Pod

• 1 box brownie mix + ingredients to prepare it (I used Ghirardelli's Triple Chocolate Mix which called for 1 egg, 1/3 cup water, and 1/3 cup oil)
• 1/2 tsp. peppermint extract
• 2 cups white chocolate chips
• 10 large candy canes, crushed

Directions:

1. Preheat oven to 350 degrees F. Spray a 9x9 or 8x8 pan with cooking spray. Set aside.
2. Prepare brownie mix according to package directions, adding 1/2 tsp. peppermint extract to the mixture. Pour into prepared pan and bake according to package instructions.
3. While the brownies are cooling, melt white chocolate in the microwave, in a microwave safe bowl, or by using a double-boiler. Spread the melted white chocolate over your pan of brownies, like frosting. Sprinkle the white chocolate with the crushed candy canes, until the whole pan is coated. Let white chocolate harden before serving your bite sized beauties.

Reese's Cheesecake Brownies

Karly over at Buns in My Oven, one of my favorite blogs to follow, has declared this week to be Chocolate Peanut Butter Week on her blog! Since I love all her posts and recipes, I thought I'd join in on the fun.

I am not a huge chocolate fan (weird, I know), but give me anything with chocolate and peanut butter and I will straight up inhale it. I am a die-hard Reese's fan and have recently been enjoying Peanut Butter M&M's and Peanut Butter Snickers. NOM.

I find that this Chocolate Peanut Butter Week is fitting since it coincides with my birthday week, so I am a very content gal. I think y'all should participate and make some Chocolate and Peanut Butter treats!!

I've had these Reese's Cheesecake Brownies pinned for quite some time, so this week inspired me to make them. These are gooey, rich, and decadent. They are satisfying and filling and most of all LOADED with chocolate and peanut buttery goodness. Brownies, Reese's Pieces, melted chocolate, and Reese's Cups?!! I'm in, and you should be too. Enjoy!

Ingredient line-up (minus the chocolate chips and heavy cream) 

Brownie. Batter.

Fluffy Cream Cheese!!!

Oh my heavens. 

Nearly stuck my face in that little measuring cup.

In they go!

Ready for the oven!

Baked!

Yes please. 

#winning

Reese's Cheesecake Brownies
Recipe from Pip & Ebby

• 19.5 oz. box chocolate fudge brownie mix
• 8 oz. cream cheese, softened
• 14 oz. can sweetened condensed milk
• 1/2 cup creamy peanut butter
• 12 oz. package Reese's Pieces candies
• 12 oz. bag milk chocolate chips
• 3 tbsp. whipping cream
• 12 large Reese's peanut butter cups, chopped 

Directions

1. Preheat oven to 350 degrees F. Lightly coat a 9x13 inch pan with cooking spray.
2. Prepare the brownie mix according to package directions. Spread the brownie batter in the pan and set aside.
3. In a large bowl, beat the cream cheese with a hand mixer until fluffy. Add the can of sweetened condensed milk and the 1/2 cup of peanut butter and beat until smooth. Stir in the Reese's Pieces candies.
4. Spoon the cream cheese mixture over the brownie batter and spread evenly.
5. Bake for 30-40 minutes (depending on your oven) or until the cheesecake layer is set and the edges are golden brown. Cool for 30 minutes then refrigerate for 30 minutes.
6. Add the chocolate chips and whipping cream to a small, microwaveable bowl. Microwave on high for 1 minute, or until the chips are melted. Stir until smooth then spread over the cheesecake layer.
7. Sprinkle the 12 chopped Reese's cups over the top. Store covered in refrigerator. 

Chocolate Chip Cookie Dough Brownies

My sister, Kelley, has been asking (begging?) me to make a dessert specifically for her for quite some time. Because my older sister is such a tiny and adorable human being, I decided to grant her request...it was only fair.

I must say I'm a little bit of a bossy younger sister (whoops) so I did require Kelley to scour the internet for a dessert recipe for me to make for her. After many long hours on Pinterest (everyone's guilty pleasure), Kelley came across these Chocolate Chip Cookie Dough Brownies from the Brown Eyed Baker. This site features so many fantastic recipes that will leave you drooling, and we knew these would be incredible. 

Obviously, chocolate chip cookie dough is one of life's delicacies. Who doesn't love to devour cookie dough? Answer: no one. The greatest part of this cookie dough is that it is eggless AKA no fear of salmonella - Hallelujah! Greatest. News. Ever. And when you top dense, fudgey chocolate brownies with cookie dough, I mean come on, it's a no brainer, it WILL be delicious.

Kelley, like any normal human being, loved these. Just like peanut butter and chocolate, brownie and cookie dough is a match made in heaven. This should be happening in your kitchen ASAP. Nom away, friends.

Chocolate Chip Cookie Dough Brownies

Recipe from Brown Eyed Baker

     Brownie:

• 4 oz. unsweetened chocolate, finely chopped
• 1 cup unsalted butter, room temperature
• 2 cups light brown sugar
• 4 eggs
• 2 tsp. vanilla extract
• 1 cup all-purpose flour

     Cookie Dough:

• 3/4 cup unsalted butter
• 3/4 cup light brown sugar
• 3/4 cup granulated sugar
• 3 tbsp. whole milk
• 1 1/2 tsp. vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/2 cups mini chocolate chips

Directions

1. Prepare the Brownies: Preheat oven to 325 degrees F. Line a 13x9 inch pan with foil, with enough to hang over all four sides. Butter the foil. In a medium glass (microwave safe) bowl, melt the chocolate in the microwave in 30-second increments, stirring after each, until melted and smooth. Set aside to cool slightly. In a large mixing bowl, mix the butter and brown sugar with an electric mixer on medium speed until light and fluffy. Beat in the eggs and vanilla extract, scraping the bowl as needed. Mix in the melted chocolate until combined. Reduce the speed to low, add the flour and mix just until combined (don't over mix!). Spread the batter in the prepared pan. Bake 25 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
2. Prepare the Cookie Dough: In a medium bowl, use an electric mixer on medium speed to combine the butter and both sugars. Add the milk and vanilla and mix until just combined. Using a rubber spatula or a wooden spoon, stir in the chocolate chips.
3. Spread the cookie dough over the cooled brownies. Refrigerate until the dough is firm, about one hour. Use a sharp knife to cut the brownies and store them in an airtight container at cool room temperature or in the refrigerator.