Shamrock Mint Yogurt Cheesecake Brownies

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Brownie ingredients:

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*2 (4) ounce bars Bakers Semi-Sweet chocolate, broken-up and melted in a double boiler on medium-heat

*1/2 cup Butter, melted in the microwave

*1 1/4 cups Granulated White Sugar

*3 Eggs

*1 teaspoon Vanilla Extract

*3/4 cup All-purpose Flour, sifted

*1/4 teaspoon Sea Salt

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Supplies:

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*Quarter Baking Sheet

*Aluminum Foil

*Shamrock Cookie Cutter and Pam cooking spray, optional

 

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In a stand mixer with paddle attachment, on medium-low speed, add: Melted chocolate, melted  butter, vanilla and sugar. Mix just until combined and slowly add eggs one at a time.

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Add sea salt and the sifted flour, slowly adding to the wet ingredients. Mix until incorporated.  **Save 1 cup of the brownie batter to drop spoonfuls on the top of the cheese cake layer .

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In a quarter baking sheet lined with foil, pour and spread the brownie batter and set aside.  Then make  the shamrock yogurt cheesecake layer.

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Shamrock Mint Yogurt Cheesecake:

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*8 ounces Greek Yogurt Cream Cheese, softened

*1/4 cup Granulated White Sugar

*1 Egg Yolk, room temperature

*1/4 teaspoon Peppermint Extract

*2 drops Green Food Coloring, like Schilling’s

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Topping:

*Mini Chocolate Chips, sprinkle on top, optional

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In a stand mixer on medium-low speed or using hand mixer, beat together the Shamrock Mint Yogurt Cheesecake ingredients until smooth.

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Spoon cheesecake mixture onto the top of the brownie batter and spread. Then add spoonfuls of the **saved brownie batter in a dot pattern.  Then with a knife swirl through both layers of brownie and cheesecake, if desired for design and sprinkle mini chocolate chips.

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Bake in 350*F. oven for about 30 minutes, I like to check when done with a toothpick, by poking toothpick in center of brownie and if it comes out almost clean it’s done.

*Allow brownies to cool and cut into shamrock or square shapes  as desired.  If you choose to cut into the shamrock shapes.  Use a shamrock cutter that is compact in shape and spray the cookie cutter with Pam cooking spray.  Push out the cutout brownie shape from the back slowly, this can be tricky. I think a thinner brownie would punch out the best.

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Note:  I’ve kept these brownies in the fridge for a week and have frozen them too.

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Recipe adapted from Sally’s Baking Addiction

 

Share plates of yummy brownies or other treats and give them to neighbors, friends and of course family!

Have a Great St. Patrick’s Day

 

Lindy