• For the peppermint swirl:
  • 1 cup cream cheese, softened at room temperature
  • 1/4 cup sugar
  • 1 large egg white
  • 1 teaspoon peppermint extract
  • 2 drops green food coloring
  • 10 Thin Mint cookies, halved
  • For the brownies:
  • 1 cup butter, softened at room temperature
  • 1 1/3 cups chopped dark chocolate
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 3 large eggs
  • 1/2 teaspoon vanilla
  • 3/4 cup plus 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder


  1. Make the mint filling: In a large bowl, whip cream cheese until smooth. Add sugar and egg white until combined. Add extract and green food coloring. Set aside while you make the brownies.
  2. Make the brownies: Preheat the oven to 350 degrees, and line a 9 x 9 pan with parchment paper.
  3. In a large bowl over a double-boil, melt butter and chocolate. Add sugars and remove from heat. Stir in eggs and vanilla. Add flour, salt and baking powder to combine. Pour batter into prepared pan. Drop nine 2-inch circles of batter evenly across the pan and swirl with a knife or chopstick to create a marbled effect. Place Thin Mint pieces evenly across the brownies. Bake for 30 to 35 minutes until set and slightly shiny. Brownies will keep up to 5 days covered.