mint cheesecake brownie cups;

Before I start off this post, I want to note that I am going to *TRY* to be better about posting more regularly.  This has stemmed from the idea that I have a backlog of favorite restaurants that I want to make posts about, but also since I’ve been crazy busy at work for the last week or so, and feel like I’ve been lagging a bit in my recipes.  This will be a loose schedule, because sometimes I make things and get excited and want to share them right away!  But my hope is to post: (1) Recipe Sun-Mon, (1) Recipe Wed, and (1) Review on Friday.  Of course I plan to change this up, depending on what I’m doing during the week, or that day, but hopefully this will help all of you know what to expect!  So onto mint cheesecake brownie cups, and rightfully so!

It’s rare that multi-part recipes work out well.  Does anyone else have this problem?  I always feel like there’s too much of something.  But I really appreciate Tasty’s Mint Chocolate Chip Cheesecake Brownies, because it really was a 12-cupcake pan recipe.  I had a touch more brownie than mint chocolate chip, but maybe only a spoonful, and I probably could have (or should have) used it in the cupcakes, but clearly you’ve gotta try the batter, right?  It’s an occupational hazard.

A very tasty occupational hazard, I can attest.  Now I will be the first to admit that they didn’t come out quite as “pretty” as the featured photos on the buzzfeed article.  The brownie batter bubbled up and over parts of the cheesecake mix.  But it still has a pretty swirled look.  I do wish they hadn’t fallen in the middle, but you know what’s better?  The taste of these.  Plus, you gotta get that homemade look, anyway.  Proof is in the pudding!  Or the cupcake, in this case.

I really liked the brownies in this recipe.  I might even try to double up the brownie portion and make straight up from-scratch brownies sometime.  They were moist and chewy and really a great base for these cheesecakes.  I was worried that the peppermint extract wouldn’t be enough to really taste it in the cheesecake, but it is the right amount.  It’s more than a hint, I’d say a “touch” of mint so that you taste it in every bite, but not so overpowering that you don’t get that delicious brownie and delicious cheesecake.

So while I’ve made it this far with you all thinking my photos are just perfect, I’m gonna let you in on a secret–these definitely don’t come out looking picture perfect. They’re delicious and you can do some damage control while they’re still warm, but the brownie tends to bubble up from the bottom and push through the Cheesecake. Don’t let that stop you though, just maybe don’t enter them in a contest. They are still super delicious!

If you try this recipe, let me know!  I’m curious to hear what people think about the brownie mint-cheesecake combination!

Related posts:

mint chocolate chip cookies; cookie dough icing brownies; peppermint mini cheesecake; mint chocolate chip meringues; brownie box cookie bars;