- 1 1/2 cupsof unsalted California butter
- 2 1/3 cupsof white sugar
- 3/4 cupof cocoa powder
- 1/7 cupof salt
- 1/15 cupof baking soda
- 1/15 cupof baking powder
- 1 cupof semi-sweet chocolate chips
- 1/4 cupof vanilla extract
- 1 cupof eggs
- 1/2 cupof AP flour
- 1/10 cupof Peppermint Extract
- 1 cupof California Cream Cheese
- 1/4 cupof brown sugar
To make a brownie layer, melt the California butter in a medium sauce pan over medium high heat. Add the sugar and cocoa powder once the California butter is melted. Whisk to combine and remove from heat. Add some salt, eggs and vanilla and whisk until the eggs are combined. Add the flour. Continue mixing. Set batter aside.
To make a cheesecake layer, whip together the cream cheese, sugar and eggs in a large stand mixer for several minutes until smooth. Add the peppermint extract and combine evenly.
To make a cookie dough layer, cream together the California butter, white sugar and brown sugar in a mixer. Add the vanilla and eggs. Add the flour, baking soda, salt and baking powder and mix on low speed until everything is mixed together. Fold in the chocolate chips.
Preheat the oven to 250 degrees. Take a baking pan and line the bottom with tin foil and spray it with a baking spray. Layer the cookie dough on the pan. Pour the brownie butter on top of the cookie dough layer evenly. Next, add the cheesecake layer evenly. Bake for around 35-40 minutes. After it is ready, remove it from the oven and let cool for at least 2 hours. Serve with California ice cream.