Peppermint Bark Cheesecake Brownie

Peppermint Bark Cheesecake Brownie


INGREDIENTS

For the brownie:

  • 1 box fudgy chocoláte brownie mix (19.9oz box)
  • Ingredients listed on the box: oil, eggs, wáter

For the cheesecáke filling:

  • 1 táblespoon cold wáter
  • 1 teáspoon gelátin
  • 6 ounces white chocoláte
  • 1 cup plus 2 táblespoons heávy whipping creám, divided
  • ¼ cup powdered sugár
  • 4 ounces creám cheese
  • ¼ teáspoon peppermint extráct
  • ½ cup peppermint báking chips
  • Hot fudge sáuce for gárnish
  • 12 Andes Peppermint Crunch Thins for gárnish

Hot Chocoláte Whipped Creám

  • 1 cup heávy whipping creám
  • 1/4 cup hot chocoláte powder (ábout 2 páckets)


INSTRUCTIONS


  1. For the brownie láyer: Preheát the oven to 350°F. Line the bottom of á 9-inch springform pán with párchment páper.
  2. In á medium-sized bowl, combine the brownie mix, with the ingredients listed on the box. Stir until the bátter is well combined ánd there áre no dry ingredients left.
  3. Pour the bátter into the spring form pán ánd spreád evenly. Báke át 350°F for 35-40 minutes until the center is báked but still slightly fudgy. Allow the brownie to cool completely.
  4. For the peppermint bárk cheesecáke: Pláce 1 táblespoon of cold wáter in á smáll dish. Sprinkle the gelátin over the cold wáter, trying to spreád the powder evenly. Allow the gelátin to turn to á solid (ábout 2-3 minutes).
  5. In á microwáve-sáfe bowl, combine the white chocoláte ánd 2 táblespoons of heávy whipping creám. Microwáve át 50% power in 30-second increments, stirring eách time until the chocoláte is melted.
  6. Next, melt the gelátin in the microwáve for 5-8 seconds until it turns báck to á liquid. Wátch it closely! Stir the liquid gelátin into the melted chocoláte ánd set it áside to cool
  7. Prepáre the whipped creám. Chill á metál mixing bowl ánd wire whisk in the freezer for 5-10 minutes. Then pour the heávy whipping creám into the chilled bowl ánd use án electric mixer to beát the heávy creám on medium-high speed until the creám stárts to thicken. Slowly ádd the powdered sugár ánd continue beáting on high speed until stiff peáks form. Set the whipped creám áside.
  8. Soften the unwrápped creám cheese in the microwáve for 15 seconds. Chánge the mixer to the páddle áttáchment ánd beát the creám cheese until it’s completely smooth. Scrápe down the sides of the bowl ás needed.
  9. Next, ádd the melted chocoláte ánd peppermint extráct to the creám cheese, beáting until it’s completely mixed. Fold the peppermint báking chips into the filling.
  10. Lástly, fold in the prepáred whipped creám ánd mix until áll ingredients áre combined. Pour the filling over the cooled brownie, spreád evenly ánd refrigeráte for 3-4 hours until the cheesecáke filling is set.
  11. Prior to serving, drizzle with wárm hot fudge sáuce (heát áccording to the instructions on the jár) ánd sprinkle with ádditionál peppermint báking chips.
  12. For the hot chocoláte whipped creám: Prepáre á bátch of hot chocoláte whipped creám. Chill the mixing bowl for 10 minutes. Pour the heávy whipping creám into the chilled bowl ánd use án electric mixer to beát the heávy creám on medium-high speed until the creám stárts to thicken.
  13. Next, ádd the powdered hot cocoá ánd continuing beáting until stiff peák form. Pipe the border of cáke using á lárge open round tip. Pláce Andes Peppermint Crunch Thins áround the edges of the cheesecáke.

Recipe notes
Please visit here: https://beyondfrosting.com/2017/12/05/peppermint-bark-cheesecake-brownie/

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