THIN MINT CHEESECAKE BROWNIE CAKE

Layers of creamy mint cheesecake and a soft chewy brownie will make this Thin Mint Cheesecake Brownie Cake your new favorite dessert to share with friends.  If you can…

It is officially cookie season.  Yes, I realize that we just technically left cookie season behind.  I’m not talking about holiday cookies though.

Ingredients
For the Brownie Layer

• 1/2 cup melted butter
• 1/4 cup dark cocoa powder
• 2 eggs
• 1 cup sugar
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 3/4 cup flour
• 1/4 teaspoon baking powder
• 3/4 cup chocolate chunks

For the Cheesecake Layer

• 1 - 8 ounce cream cheese, softened
• 1/2 cup powdered sugar
• 1/2 teaspoon mint extract
• 1/2 teaspoon vanilla extract
• 1 - 8 ounce container Cool Whip, thawed & divided
• green gel food coloring
• 21 chocolate mint cookies, divided
• For the Topping
• 1/2 cup chocolate chips
• 1/4 cup heavy whipping cream
• green sprinkles

Instructions

• Preheat the oven to 350 degrees. Line an 9-inch springform pan with parchment paper. Spray the sides with nonstick baking spray.
• Stir together the melted butter and cocoa powder. Set aside.
• Beat the sugar, eggs, and vanilla. Mix in the butter mixture.
• Add the flour, salt, and baking powder and mix until just mixed in. Stir in the chocolate chunks gently.
• Spread the brownie batter iin the bottom of the prepared pan. Bake for 25 minutes. Remove from the oven and let cool completely.
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