- 1 cup butter melted
- 2 1/2 cups granulated sugar (500g)
- 1 tablespoon vanilla
- 4 eggs
- 1 1/2 cups all purpose flour (190g)
- 1 cup unsweetened cocoa powder (95g)
- 1/2 teaspoon salt
- Cream Cheese Swirl:
- 1 package cream cheese 250g/8oz, room temperature
- 1/3 cup granulated sugar (67g)
- 1 egg
- 2-3 teaspoons mint extract (3 for very minty, 2 for mild mint)
- green food coloring optional
Preheat oven to 350 degrees F and line a 9×13″ pan with parchment paper.
In a large bowl, whisk together melted butter and sugar until smooth.
Whisk in vanilla, then add eggs and whisk well until completely combined.
Stir in flour, cocoa and salt using a spatula or spoon (the batter is very thick and a whisk doesn’t always work well).
Spread into prepared pan (reserve a few tablespoons to swirl on top if desired).
To make the cream cheese layer, beat cream cheese with an electric mixer until smooth.
Add sugar, egg, mint extract and food coloring if using. Beat on medium speed until smooth.
Spread cream cheese over brownie layer in pan. Top with reserved brownie batter if you have some, and swirl a few times with a knife (don’t go too crazy!).
Bake for 35-45 minutes until the center is almost completely set when you jiggle the pan (the more gooey you like them, the earlier you can take them out, but bake at least 35 minutes).
Let cool slightly and serve warm, or cool completely and refrigerate before slicing (cutting the brownies cold will give you the nicest pieces).