Peppermint Cheesecake Brownies
1 pkg Ghirardelli Brownie Mix
1/3 c. vegetable oil
1/3 c. water
White Chocolate Topping:
12 oz. pkg. white chocolate chips
8oz. cream cheese, room temperature
1 small container of frozen whipped dessert topping
2 to 3 drops of peppermint extract
1 Tbsp. butter
Candy canes (or peppermint candies), crushed
(NOTE: I used 2 mini-muffin pans for this recipe and baked the remaining batter in my mini-loaf pan for this photo above).
Prepare brownie batter according to package instructions. Spoon batter into each well of ONE mini-muffin tin and fill half way. Generously apply cooking spray to UNDER-SIDE of the 2nd mini-muffin pan and place pan into the first making the brownie batter rise up the sides. Bake at 325° for 15-18 minutes. Allow to cool for about 10 minutes and carefully remove top pan to reveal brownie cups.
Place white chocolate chips and butter in medium bowl. Microwave for 1 minute. Stir then microwave 20 more seconds or until fully melted and smooth. Add peppermint extract and stir. Add cream cheese and mix well with electric mixer. Fold in dessert topping and mix well by hand until fully combined.
Once the brownie “cups” have had time to cool a little in the pan, leave them in the pan and fill each with the white chocolate mixture with a spoon. Crush candy (I put the candy in a freezer bag and crushed them with a rolling pin) and sprinkle over the top of each. Refrigerate for at least an hour.