4-5dropsgreen food coloring(it should be super green)
⅔cupmini 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. Reserve about a cup of the brownie batter for later. Pour the rest of the batter into prepared baking dish.
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.
Take the reserved brownie batter and dollop it on top of the cream cheese mixture. Then gently 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
Notes
I kept it as easy as possible by using my favorite boxed brownie mix. Just make sure to purchase the 'family size' mix that is made for a 9x13-inch baking dish
In addition, I am using mint extract (not peppermint.) Mint extract is a combination of peppermint and spearmint flavors.
I like the cream cheese swirl to be a very bright green. To achieve this, you'll need to use quite a bit of liquid food coloring or a more saturated food coloring paste (I prefer Kelly Green)