St. Patrick’s Day is one of my favorite holidays, but I haven’t had many projects for it on the blog. This year I am really getting into the spirit, so you can expect a few more fun St. Paddy’s Day recipe ideas coming your way in the weeks ahead! Today I am sharing a recipe for delicious brownies with a minty cheesecake swirl that are shaped like shamrocks- perfect for a St. Patrick’s Day party or a festive holiday treat. The base of the recipe is a variation on my delicious classic brownies recipe, but this one is prepared a little differently to accommodate the cookie cutter shamrock shaping. Jump to Recipe at the end of this post, or keep reading for my tips and some step-by-step pictures for this easy and delicious Mint Swirl Shamrock Brownies recipe for St. Patrick’s Day.
The base of this brownie recipe is foolproof and really simple; you just mix the wet ingredients and dry ingredients separately, then combine them. You can use dark or regular unsweetened cocoa powder depending on your preference.
Usually when I make brownies, I put the batter straight into a greased 9″ square baking pan. However, when I am going to cut shapes out of them, I like to line the pan with parchment paper and use a 9″x13″ baking pan so the brownies aren’t as thick. I grease the parchment paper just like I would a pan, but this way I can lift the paper (and cooked brownies) right out of the pan and onto a surface for cutting. It’s much easier than trying to cut and pull the shapes out from a high-sided pan.
After creating the brownie part of the recipe, I pour it into the prepared baking pan and set it aside while I make the topping.
To make the mint swirl topping for this brownie recipe variation, I use a stand mixer (though a hand mixer would do) to beat softened cream cheese, sugar, egg yolk, mint extract, and about 4 drops of green food coloring at medium speed until everything is well mixed and the color is nice and even. Note that I recommend using regular mint extract, not peppermint extract.
To make the marbled swirl, I place dollops of the green mint topping on top of the brownie batter in the pan. Using a butter knife held upright, I dip through the dollops and into the batter, then drag the knife to one side of the cake pan to create a swirled marbling effect with the green and brown. Repeat in rows, then do the same going up and down until you’ve got a nice swirl pattern.
Going into the oven like this…
… and this is how the swirling looks after baking!
A tip for making these brownies is to let them cool completely (about 30 minutes) after baking and before cutting. This helps the brownies set completely, and also makes it easier to cut.
Using a shamrock-shaped cookie cutter (I used one from this set from Amazon – affiliate link), cut shamrocks into the brownies directly on the parchment paper…
You can serve immediately, or store in the refrigerator until ready to eat.
Here’s the recipe. Don’t forget to pin this one to your St. Patrick’s Day board!