Fudgy brownies (made from a mix!
), peppermint cheesecake, and chocolate ganache team up in these cheerful, festive treats.
Trust us: these babies will be some of the first to disappear from the holiday cookie plate.
Photo:Greg Dupree, Prop Stylist: Julia Bayless, Food Stylist: Emily Hall
Make this fun and tasty dessert any time of year by swapping the peppermint extract for vanilla extract instead.
This recipe was developed by Melissa Gray.
Ingredients
Baking spray with flour
116.3-oz.
Line 2 (12-cup) muffin trays with paper liners.
Spray liners with baking spray.
Let cool while preparing filling.
Add sugar, sour cream, vanilla, and peppermint extract; beat on medium-low speed for 15 seconds.
With mixer on medium-low speed, beat in eggs, 1 at a time, until combined.
Fold in peppermint candies.
Bake at 350F until just set, about 15 minutes.
Let cool in muffin trays on wire racks for 30 minutes.
Refrigerate, uncovered, until chilled, at least 1 hour and up to 24 hours.
(Cover if storing for longer than 4 hours.)
Microwave in 30-second intervals, stirring between each, until melted and smooth, about 60 seconds total.
Add the chocolate ganache and top the cheesecake brownies:
Spread chocolate mixture over cheesecake brownies.
Garnish with peppermint candies.
Refrigerate until set, about 10 minutes.
Remove brownies from muffin trays; discard paper liners.
Fully assembled leftover cookies may be refrigerated in an airtight container for up to five days.
Note that the peppermints will start to melt on top.
It may not look as cute, but will still be edible and tasty.
2,000 calories a day is used for general nutrition advice.
