All-Natural Mint Chocolate Chip Cheesecake Swirl Brownies

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All-Natural Mint Chocolate Chip Cheesecake Swirl Brownies. How do you feel about mint and chocolate? As for me, mint chocolate chip ice cream will forever be one of my favorite flavors.

All-Natural Mint Chocolate Chip Cheesecake Swirl Brownies (2) I also used to love York peppermint patties, Junior mints, Andes mints, and a whole myriad of other minty chocolate sweets. Ironically, Andes mints are not available if you actually live in the Andes, go figure.

All-Natural Mint Chocolate Chip Cheesecake Swirl Brownies (3) I wanted to make these brownies swirly and pretty with some color but, as you all know, I try to stay away from adding food dye unless absolutely necessary. That’s why I decided to try using….wait for it…yep, avocado. I know that most of you just yelled “GROSS!” but if you would just let me explain I can tell you how you won’t even know it’s in there.

All-Natural Mint Chocolate Chip Cheesecake Swirl Brownies (4) I know that I said I’m not really big on St. Patrick’s Day but I’ve had this idea in my head for a while now to make for March. Actually, I’ve made a few different recipes that involved avocado, mint, and  chocolate. Last year I made this shake (ignore the horrible pictures) and ever since then I knew I wanted to run with that idea for this year.

All-Natural Mint Chocolate Chip Cheesecake Swirl Brownies (9) I made a slightly different version of the brownies with chocolate chip cookie dough instead of brownie batter the other day but it wasn’t what I was going for. The ratio of avocado to cream cheese in the filling was too much and they looked way too yellowy. Which meant, of course, that I had to try again.

All-Natural Mint Chocolate Chip Cheesecake Swirl Brownies (11) After some tweaking I figured out that the best way to get the color is to use the dark green part of the avocado. You know how when you cut into an avocado it has two distinct colors?

All-Natural Mint Chocolate Chip Cheesecake Swirl Brownies (12) Well that darker shade is what you want to use because it gives you the biggest bang for your buck, so to speak. Oh, and you have to use a perfectly ripe avocado. If it’s too ripe it will turn a little brown when baked and if it’s not ripe enough it won’t blend smoothly and may have a stronger, more fruity flavor. Make sure it’s bright and buttery soft.

All-Natural Mint Chocolate Chip Cheesecake Swirl Brownies (7) I don’t know why but there’s something sp fun about the challenge of making food with natural colors. I mean, these may not be a health food but a least they’re made from whole ingredients from scratch.

All-Natural Mint Chocolate Chip Cheesecake Swirl Brownies (8) This is a great recipe to make anytime of year but it happens to also be perfect for St. Patrick’s Day.

All-Natural Mint Chocolate Chip Cheesecake Swirl Brownies1

All-Natural Mint Chocolate Chip Cheesecake Swirl Brownies

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 24

All-Natural Mint Chocolate Chip Cheesecake Swirl Brownies

Ingredients

    Brownies:
  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup oil
  • 4 eggs
  • 2 cups sugar
  • 3/4 cup cocoa powder
  • 1 cup all-purpose flour
  • 2 teaspoons vanilla
  • 1 teaspoon peppermint extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2/3 cup chopped semi-sweet dark chocolate or chocolate chips
  • Avocado Cheesecake Filling:
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup sugar
  • 1/4 cup mashed ripe avocado *see note
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons peppermint extract
  • pinch of salt

Instructions

  1. Pre-heat oven to 350 degrees F (180 C) and grease a 13x9 inch baking dish or pan.
  2. Cream butter and oil with sugar in medium mixing bowl. Add eggs, extracts, salt, and soda. Stir in flour and cocoa powder followed by chocolate chunks.
  3. Pour half of batter into prepared pan and smooth with spatula. Place in oven and bake for 10 - 12 minutes until until top is light brown. While that is in oven, beat cream cheese and sugar together until completely smooth, add avocado and egg and stir until combined. Add salt and extract and mix until smooth.
  4. Remove pan from oven and pour cheesecake filling on top. Smooth with spatula and then pour remaining brownie batter over top and use a fork to make swirls. Bake for 25 - 30 minutes until toothpick comes out clean.
  5. Cool completely and cut into squares. I recommend chilling in refrigerator before serving.

Notes

*For the best color when using the avocado, use a spoon to scoop from the outer edge closest to the skin where it is dark green.

http://gringalicious.com/all-natural-mint-chocolate-chip-cheesecake-swirl-brownies/

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Comments

  1. says

    Me too! Junior mints and Andes mints have always been my go to’s. I love using avocado for natural green coloring and girl, you NAILED it with these brownies. I’m a sucker for that vibrant color! Fantastic job Tori!

  2. heather says

    These look delicious! And I am very appreciative that you have found a way to get a wonderful green color without food coloring. Can’t wait to try these!

  3. says

    These look fantastic! I love chocolate and mint together, and I love the combination even more because my boyfriend hates it – so that means I get ALL the mint chip ice cream and all of these awesome cheesecake brownies!! I would not have guessed that these were all natural from the photos, but I’m loving that too 🙂

  4. says

    Wow tori you have really outdone yourself here.. these brownies look SO amazing! Chocolate & mint (much like chocolate & peanut butter) is one of those classic flavour pairings that taste delicious no matter what. So I know these would have been incredible!

  5. Colleen says

    Beautiful photos! Do you add mint extract to the brownie mix, too? I see it on the ingredient list but not in the recipe itself. I just baked it and added a dash of coffee extract, too. Can’t wait to taste them (they’re cooling now and my kitchen smells like mint chocolate–heaven!)

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