Brownie Cheesecake Peppermint Bars

Lauren Brennan
Good Morning America

Ingredients
1 tube refrigerated sugar cookie dough
1 family-sized box brownie mix
2 (8oz.) packages cream cheese
2 1/2 cups white chocolate chips
2 teaspoons peppermint extract, divided
4 candy canes, crushed

Cooking Directions
Make brownie batter according to package directions, but add 1 teaspoon of peppermint extract.

Bake according to package directions and set aside to cool.

Spray a 9-by-13'' rectangular pan with non-stick cooking spray and spread cookie dough along the bottom, creating an even layer. Bake cookie dough according to package directions, until edges are golden brown. Set aside to cool.

Once brownies have cooled, remove any hard edges and discard (or eat!). Scrape the rest of the baked brownies into a large bowl. Combine brownies with cream cheese to create a thick mixture that is generally uniform in color. Scoop this mixture onto the baked and cooled cookie dough. Smooth the top.

Over a double boiler, melt white chocolate. Gently stir in 1 teaspoon of peppermint extract. Spread melted chocolate over the cookie-brownie mixture, sprinkle with candy canes and let cool. Once chocolate has hardened, cut into bars and enjoy!

NOTES FROM LAUREN:

When you are melting the chocolate you need to make sure it doesn't get too hot or else it will seize up when you stir in the extract.

Imitation peppermint extract isn't nearly as strong as alcohol or oil based extracts, so you'll have to add more in to get a stronger peppermint flavor. You can taste as you go to get the desired amount.

Scoring the top of the melted white chocolate before putting it into the fridge to set will help prevent the chocolate from cracking.

Peanut Butter Brownie Cupcakes

Paula DeenFood Network

Directions

1 (18 1/2-ounce) package chewy fudge brownie mix (recommended: Duncan Hines)
1 (12-ounce) package peanut butter chips or 24 miniature peanut butter cups

Preheat the oven to 350 degrees F. Line 24 regular muffin cups with paper cupcake liners.

Prepare the brownie mix according to package directions for cake-like brownies. Fill the cups half full with brownie batter. Place about 1 tablespoon peanut butter chips in the center of the batter, or press 1 peanut butter cup into the batter in each muffin cup until the batter meets the top edge of the peanut butter cup.

Bake for 18 to 20 minutes, until the cupcakes are set. When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks. Store in an airtight container.

Cheesecake Brownies

Deb @ smittenkitchen.blogspot.com
she adapted it from Gourmet June 2007

BROWNIE BATTER:
1 stick (1/2 cup or 4 oz.) unsalted butter, cut into pieces
3 oz. unsweetened chocolate, chopped
1 cup sugar
2 large eggs
1/2 teaspoon pure vanilla extract
2/3 cup all-purpose flour

CHEESECAKE BATTER:
8 oz. cream cheese, well softened
1/3 cup sugar
1 large egg yolk
1/4 teaspoon pure vanilla extract

PLUS:
1/2 cup semisweet chocolate chips

Put oven rack in middle position and preheat oven to 350 degrees. Butter an 8-inch square baking pan. Heat butter and chocolate in a 3-quart heavy saucepan over moderately low heat, whisking occasionally, just until melted. Remove from heat and whisk in sugar, eggs, vanilla and a pinch of salt until well combined. Whisk in flour until just combined and spread in baking pan.

Whisk together cheesecake batter ingredients in a small bowl until smooth. Dollop over brownie batter, then swirl in with a knife or spatula. Sprinkle chocolate chips over cheesecake/brownie batter swirl.

Bake until edges are slightly puffed and center is just set, about 35 minutes. Serve warm or at room temperature.

SLICING TIP (from Deb):

I like to chill my brownies until they are almost frozen before cutting them. It makes it much easier to get a clean slice. Both of the photos on here are from smitten kitchen. My swirling did not look that good and neither did my finished brownies, but they still taste yummy!