Recipe Peppermint crisp cheesecake brownie : Easy, Special and Delicious

Recipe Peppermint crisp cheesecake brownie : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Peppermint crisp cheesecake brownie. This Recipe Peppermint crisp cheesecake brownie : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Peppermint crisp cheesecake brownie was necessary 30m, cook 20m and serving 24. Attention: allergies Contains gluten, peanuts, tree nuts, milk and soy.. Without having to wait long, let's just check the Recipe Peppermint crisp cheesecake brownie

This amazing all in one slice is the perfect match choc-mint flavour with layers of cheesecake and brownie.

Peppermint crisp cheesecake brownie


17 Ingredients












  • 125g butter, chopped










  • 200g block dark chocolate, chopped










  • 1/3 cup caster sugar










  • 1 egg










  • 2/3 cup plain flour










  • 1 tbsp self-raising flour










  • 35g Peppermint Crisp bar, chopped










  • 2 tbsp boiling water










  • 1 tsp gelatine powder










  • 250g cream cheese, softened










  • 300ml thickened cream










  • 1 tsp peppermint essence










  • Green food colouring


  • Green food colouring










  • 200g block dark chocolate, chopped










  • 1/3 cup thickened cream










  • 50g butter, chopped










  • 2 x 35g Peppermint Crisp bars, chopped









  • Select all ingredients










6 Method Steps








  • Step 1


    Preheat oven to 180C/160C fan-forced. Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 2cm above edges of pan on all sides.


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  • Step 2


    Place butter and 100g chocolate in a microwave-safe bowl. Microwave on HIGH (100%) for 1 minute, stirring with a metal spoon halfway, or until melted and smooth. Stand for 5 minutes to cool slightly.







  • Step 3


    Stir in sugar, then egg, to combine. Stir in flours. Fold in Peppermint Crisp and remaining chocolate. Spoon mixture into prepared pan, spreading evenly. Bake for 18 to 20 minutes or until top is just firm to touch. Cool completely.







  • Step 4


    Place boiling water in a heatproof bowl. Sprinkle over gelatine. Stir until dissolved. Cool for 5 minutes. Using an electric mixer, beat cream cheese until smooth. Add cream and essence. Tint green with food colouring. Beat until just thickened. Add gelatine mixture. Beat to combine. Pour mixture over cooled brownie. Refrigerate for 2 hours or until set.







  • Step 5


    Make Peppermint Crisp Ganache. Place chocolate and cream in a microwave-safe bowl. Microwave on HIGH (100%), stirring halfway, for 1 minute or until smooth. Add butter. Stir until melted and smooth. Working quickly, pour over cheesecake layer in pan, spreading to form an even layer. Refrigerate for 15 minutes or until just beginning to set.







  • Step 6


    Top with Peppermint Crisp. Refrigerate for a further 30 minutes or until chocolate is set. Cut into pieces. Serve.



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