Peppermint Cheesecake Brownies

Brownie

image credit www.cookiedoughandovenmitt.com

Brownies

Preheat oven to 350 degrees F. Line an 11x7 baking pan with parchment paper. Leave an overhang of parchment paper on two sides of the baking pan to use as a handle to remove the bars later on.
Spray the two sides of the baking pan without parchment paper with cooking spray.
In a mixing bowl, add in the butter and baking chocolate. Place in the microwave for 45 seconds. Stir and repeat until the butter and chocolate is melted. Whisk to combine.
Add in the SPLENDA® granulated and brown sugar blend, eggs and vanilla extract.
Mix with a hand mixer until fluffy and incorporated. (About 2 minutes)
Add in the cocoa powder and flour and mix just until the flour is incorporated.
Spread the brownies into the prepared pan. It will be a thick batter, so take your time spreading it out and trying to keep the parchment paper in place.
Place into the oven and bake for about 15 minutes. This will partially bake the brownies and prepare it for the cheesecake filling. Set aside and prepare cheesecake filling.
Reduce oven to 325 degrees F.

Cheesecake

In a mixing bowl, add in the cream cheese and SPLENDA®. Mix until combined.
Add in the peppermint extract and the eggs. Mix until thoroughly combined. Scrape down the sides of the bowl and mix for another 30 seconds.
Add in the festive sprinkles and stir in with a spatula.
Spread the cheesecake filling evenly on top of the brownie.
Place in the 325 degree F oven and bake for 30 - 35 minutes until the cheesecake is set. Give the cheesecake a jiggle and if the edges stay firm, it's ready.
Remove from the oven and let cool. Place in the fridge overnight.
Cut and serve.

HPK