• 250g block cream cheese – softened
  • 3/4 cup caster sugar
  • 3 eggs
  • 1 ½ teaspoons peppermint essence
  • Green food colouring
  • 150g butter, chopped
  • 300g Davies real dark chocolate buttons, chopped
  • 1 cup plain flour
  • 50g Davies Peppermint Cream soft centres, diced


  1. Preheat oven to 180C/160C fan-forced. Grease two 24-hole, 1 1/2-tablespoon-capacity mini muffin pans. Line base and side of holes with 1.5cm x 8cm strips of baking paper.
  2. Using an electric mixer, beat cream cheese and 1/4 cup sugar until smooth. Add 1 egg. Beat until combined. Add essence. Beat until combined. Tint green with food colouring. Spoon mixture into a piping bag fitted with a 5mm plain nozzle.
  3. Place butter, 200g chocolate and remaining sugar in a saucepan over medium heat. Stir for 5 minutes until melted and smooth. Remove from heat. Transfer to a heatproof bowl. Cool for 10 minutes.
  4. Whisk in remaining eggs. Add flour. Whisk to combine. Divide mixture among prepared pan holes (about 2 teaspoons per hole). Push piping nozzle just under the surface of brownie mixture in 1 hole. Pipe cheesecake mixture into brownie mixture until the hole is 3/4 full. Using a skewer, swirl mixtures together. Repeat with remaining cheesecake mixture in remaining holes.
  5. Bake for 12 minutes or until just firm when lightly pressed. Stand in pans for 10 minutes. Transfer to a wire rack to cool.
  6. Meanwhile, place remaining chocolate in a microwave-safe bowl. Microwave on MEDIUM (50%) for 2 minutes, stirring every 30 seconds with a metal spoon, or until melted and smooth. Cool for 5 minutes. Drizzle each brownie with a little chocolate. Sprinkle with Davies Peppermint Cream soft centres.
  7. Set aside for 30 minutes or until chocolate has set. Serve.

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