Mint Julep Brownies


5 sprigs fresh mint
¾ cup granulated sugar
4 ounces cream cheese, softened
¼ cup unsalted butter, softened, plus more for greasing pan
2 large eggs, room temperature
1½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 ounce dark (80% cacao) chocolate
1 teaspoon peppermint oil
1 cup powdered sugar
2 teaspoons bourbon


In a small bowl, muddle mint leaves with granulated sugar. Allow to stand for a minimum of 4 hours and preferably overnight.

Preheat oven to 350°F and grease pan generously with butter, then dust with flour. Remove mint leaves from sugar and discard them.

Using a handheld electric mixer, cream together cream cheese, butter and the minted sugar until light and fluffy.

Add eggs to the mixture one at a time, mixing until ingredients are completely combined.

Sift flour, baking powder and salt into the wet mixture, stirring until batter is smooth.

Taking two small-medium bowls, melt one chocolate square in the first bowl and fill with half the batter, mixing to combine. Place the remainder of the batter in second bowl, then mix in peppermint oil. Pour chocolate batter in the pan, followed by the mint batter.

Drag a butter knife in a zigzag pattern through the batter to marbleize it. Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Remove from oven and let sit to cool.

Once the cooked brownie in the pan is cooled, sift powdered sugar into a small bowl. Add bourbon and whisk until smooth. Pour this glaze over brownies and allow to cool a bit before cutting into squares. Serve immediately.