Mint Cheesecake brownies have teased me for the past 3 years.
They are on the cover of one of my favorite line of cookbooks from Goose Berry Patch. My grandmother gave me my first GBP cookbook a few years ago and it became an instant favorite. Over the years I have added 1 or 2 books a year to the collection and I love the seasonal themed books. They have user-submitted recipes but also stories and memories of cooks from all over the nation.
When I got this cookbook, I knew I wanted to try the brownies on the cover and well, that was 3 years ago. I FINALLY made them! However, I had to adapt the recipe to make it gluten-free and less sugar.
This recipe is a little time intensive but what will help is to read the entire recipe and have all ingredients and bowls/containers ready. While the brownie part is baking, quickly make the cheesecake layer. While that is baking, make your top layer. Have your pan sprayed, potholders and cooling racks ready, and a timer ready.
The entire cooking time is about 45 minutes and cooling/setting can take up to 2-3 hours before it is completely set. The longer it sets in refrigerator, the better the cutting results. This makes 15 servings.
Brownie Layer Cheesecake layer Top Layer
Serving Size: 1
Amount Per Serving: Calories: 482 Total Fat: 22g Saturated Fat: 13g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 90mg Sodium: 167mg Carbohydrates: 66g Fiber: 2g Sugar: 54g Protein: 8g