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Creme de Menthe Cookie Dough Cheesecake Brownies | Can't Stay Out of the Kitchen | these scrumptious #brownies are to die for! They have a luscious #cheesecake layer and are filled with #cremedementhe baking chips for a delectable minty taste. Love these. #dessert

Creme de Menthe Cookie Dough Cheesecake Brownies

Teresa Ambra
Creme de Menthe Cookie Dough Cheesecake Brownies are so drool-worthy you'll be licking your lips from the first bite. This fabulous dessert brownie has a minty, chocolatey flavor from Andes Creme de Menthe Baking Chips in the batter. The brownies are filled with a luscious cheesecake filling that makes them outrageously good. Great for holiday baking, special occasions, potlucks and tailgating parties.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 48
Calories 169 kcal

Equipment

  • 1 11x17" jelly roll pan
  • 1 electric mixer
  • 2 mixing bowls
  • 2 wooden spoons
  • measuring cups
  • measuring spoons
  • 1 spatula

Ingredients
  

CREME DE MENTHE BROWNIES:

  • 1 1/2 cups unsalted butter softened
  • 1 cup light brown sugar packed
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 tsp. vanilla extract
  • 1 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1 cup cocoa
  • 4 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
  • 20 oz. pkg. Andes Crème de Menthe Baking Chips (two 10-ounce packages)

CHEESECAKE FILLING:

  • 16 oz. pkgs. cream cheese softened (2 blocks)
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 1 cup granulated sugar

Instructions
 

CREME DE MENTHE BROWNIES:

  • Mix butter, sugars, eggs, vanilla, baking soda and salt in a large mixing bowl with an electric mixer until smooth.
  • Add flour, cocoa and 1 1/2 bags baking chips.
  • Stir with a wooden spoon until all the ingredients are very well incorporated.
  • Spray an 11"x17” jelly-roll pan with cooking spray.
  • Spread about 2/3 of the cookie dough into the prepared pan.
  • Spread cream cheese filling over top.
  • Crumble remaining cookie dough over top of the cream cheese filling.
  • Sprinkle remaining half bag of Creme de Menthe baking chips on top.
  • Bake at 350° for about 35-40 minutes or until a toothpick inserted in the center comes out clean.
  • Cool.
  • Cut into 48 bars.

CHEESECAKE FILLING:

  • Mix cream cheese, eggs, vanilla, and granulated sugar with an electric mixer until smooth.
  • Pour over top of cookie dough layer in jelly-roll pan.
  • Top with remaining cookie dough.

Notes

© Can’t Stay Out of the Kitchen

Nutrition

Calories: 169kcalCarbohydrates: 25gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 36mgSodium: 125mgPotassium: 80mgFiber: 1gSugar: 16gVitamin A: 211IUCalcium: 46mgIron: 1mg
Keyword Andes Creme de Menthe baking chips, brownie, cheesecake, chocolate, chocolate dessert, cookie, creme de menthe, dessert, mint
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