Mint Chocolate Chip Swirl Brownies are easy to make and taste like Thin Mint cookies. The bright green swirl makes it a perfect treat for St. Patrick’s Day or Christmas!
MINT CHOCOLATE CHIP SWIRL BROWNIES
One of my absolute sweet flavor combinations is mint and chocolate. It’s one of my favorite flavors of ice cream. And I love me some Andes mint chocolates. So, I asked myself, what about in a brownie? Not just a mint-flavored brownie but a swirl brownie! I want to see the green! You know that old saying…we eat with our eyes first.
PERFECT FOR HOLIDAYS
So basically I took my favorite cheesecake swirl brownie recipe and added some mint flavoring, green food coloring and mini chocolate chips. And it turned out perfect! I kept it as easy as possible by using my favorite boxed brownie mix (I like Duncan Hines.) Note: you want to make sure to get the family size mix for a 9 x 13 baking dish. In addition, I am using MINT extract (not peppermint.) Mint extract is a combination of peppermint and spearmint flavors. Maybe serve with some MOJITOS! 
WHAT YOU’LL NEED:
For the brownies:
fudge brownie mix
eggs
vegetable oil
water
For the mint cheesecake swirl:
cream cheese
sugar
egg yolk
mint extract (not peppermint)
green food coloring
mini chocolate chips
HOW TO MAKE MINT CHOCOLATE CHIP SWIRL BROWNIES:
Preheat the oven to 350°F. Line the bottom and sides of an 9×13 inch baking pan with aluminum foil, leaving an overhang on all sides. Or spray with nonstick cooking spray. Set aside.
Make the brownies first: In a large bowl, mix together brownie mix, eggs, oil and water until smooth. Scoop out 1⁄3 cup of the batter and set aside. Pour the rest of the batter into prepared pan.
Make the cheesecake swirl: With a hand-held mixer, beat together the softened cream cheese, 1/4 cup sugar, egg yolk, mint extract, and drops of food coloring in a medium bowl until completely smooth – about 1 minute. Stir in the mini chocolate chips by hand. 
Dollop large spoonfuls of the cream cheese mixture on top of the prepared brownie batter. Then dollop with the reserved 1⁄3 cup of the brownie batter.
Glide a knife through the layers, creating a swirl pattern (taking care not to over-swirl.) Sprinkle a few more mini chocolate chips on top.
Bake brownies for 35-40 minutes, or until a toothpick comes out almost clean.
Allow brownies to cool completely before cutting into squares.
Enjoy!
MINT CHOCOLATE CHIP SWIRL BROWNIES
Ingredients
FOR THE BROWNIES:
- 1 (20 oz) box fudge brownie mix (family size for 9 x 13 baking dish)
- 2 eggs
- 1/2 cup vegetable oil
- 1/4 cup water
FOR THE CREAM CHEESE SWIRL:
- 1 (8 oz) block cream cheese, softened
- 1/4 cup sugar
- 1 egg yolk
- 1/4 teaspoon mint extract (not peppermint)
- 4-5 drops green food coloring (it should be super green)
- 2/3 cup mini chocolate chips
Instructions
- Preheat the oven to 350°F. Line the bottom and sides of an 9x13 inch baking pan with aluminum foil, leaving an overhang on all sides. Or spray with nonstick cooking spray. Set aside.
BROWNIES:
- In a large bowl, mix together brownie mix, eggs, oil and water until smooth. Scoop out 1⁄3 cup of the batter and set aside. Pour the rest of the batter into prepared pan.
CHEESECAKE SWIRL:
- With a hand-held mixer, beat together the softened cream cheese, 1/4 cup sugar, egg yolk, mint extract, and drops of food coloring in a medium bowl until completely smooth - about 1 minute. Stir in the mini chocolate chips by hand.
- Dollop large spoonfuls of the cream cheese mixture on top of the prepared brownie batter. Then dollop with the reserved 1⁄3 cup of the brownie batter. Glide a knife through the layers, creating a swirl pattern (taking care not to over-swirl.)
- Sprinkle a few more mini chocolate chips on top.
- Bake brownies for 35-40 minutes, or until a toothpick comes out almost clean. Allow brownies to cool completely before cutting into squares.
Video
Nutrition
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NO-BAKE GRASSHOPPER PIE
Mary // Chattavore says
February 20, 2017 at 8:49 pmI❤️everything mint chocolate! A mint chocolate cheesecake brownie looks pretty much perfect. I want one of these right now!
Shell says
February 21, 2017 at 2:55 amWhy not peppermint extract? Thanks!
Brandie @ The Country Cook says
February 21, 2017 at 8:09 amBecause it is a completely different taste 🙂
Rachel @ cherryandspice.com says
February 22, 2017 at 1:37 pmLove the coloring of these brownies. Cream cheese brownies are the best, aren’t they?. Love the addition of mint!
Rhodelyn Barnizo says
October 25, 2017 at 6:26 amWow! That’s different! Mint added to chocolates. I think it is so delicious. Can’t wait to try that recipe! But anyway thanks for this new recipe.
Betsy says
May 27, 2019 at 9:17 amI use the dark chocolate brownie mix for these in keeping with the Andes mint concept. (I use milk chocolate brownie mix for peanut butter swirl brownies.)