Shamrock Mint Yogurt Cheesecake Brownies
*
Brownie ingredients:
*
*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
*
Supplies:
*
*Quarter Baking Sheet
*Aluminum Foil
*Shamrock Cookie Cutter and Pam cooking spray, optional
*
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.
*
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 .
*
In a quarter baking sheet lined with foil, pour and spread the brownie batter and set aside. Then make the shamrock yogurt cheesecake layer.
*
Shamrock Mint Yogurt Cheesecake:
*
*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
*
Topping:
*Mini Chocolate Chips, sprinkle on top, optional
*
In a stand mixer on medium-low speed or using hand mixer, beat together the Shamrock Mint Yogurt Cheesecake ingredients until smooth.
*
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.
*
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.
*
Note: I’ve kept these brownies in the fridge for a week and have frozen them too.
*
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
