Fudge Brownies

1/2 cup salted butter

8 ounces coarsely chopped semi-sweet chocolate

1 and 1/4 cups sugar

3 large eggs

1 teaspoon vanilla extract

3/4 cup all-purpose flour 

1/4 teaspoon salt

Mint Cheesecake Layer

8 ounces cream cheese, softened

1/4 cup sugar

1 egg yolk

1/4 teaspoon peppermint extract

2 drops liquid or gel green food coloring

2/3 cup mini chocolate chips

Adjust the oven rack to the lower third position and preheat the oven to 350°F. Line the bottom and sides of an 9×9-inch baking pan with aluminum foil, leaving an overhang on all sides. Set aside. Set out 8 ounces of cream cheese for the cheesecake layer and allow to soften as you prepare the brownies.  

Make the brownies first:

 Melt butter and semi-sweet chocolate in a medium saucepan on medium heat, stirring constantly. Remove from heat and let cool to room temperature. You may also stick the chocolate/butter mixture into the refrigerator to cool to room temperature quicker.  Stir sugar into cooled chocolate/butter mixture until combined. Add in the eggs one at a time, whisking until smooth after each addition. Whisk in the vanilla. Gently fold in the flour and salt. Pour batter into prepared pan, reserving 1/4 cup of batter.  

Make the cheesecake swirl:

 With a hand-held mixer on medium speed, beat the softened cream cheese, 1/4 cup sugar, egg yolk, 1/4 teaspoon peppermint extract, and 2 drops of food coloring in a medium bowl until completely smooth – about 1 minute. Manually stir in the mini chocolate chips. Dollop spoonfuls of the cream cheese mixture on top of the prepared brownie batter. Cover with the last 1/4 cup of brownie batter. Glide a knife through the layers, creating a swirl pattern. Add more mini chocolate chips on top, if desired.  Bake brownies for 30-35 minutes, or until a toothpick comes out almost clean. Check them at the 30-minute mark to be sure. Allow brownies to cool completely before cutting into squares.