February Recipes

Grasshopper Cheesecake Brownies

Grasshopper cheesecake brownies
Hands On:
10 minutes
Total Time:
120 minutes


  • 1 (8-oz.) pkg. Hy-Vee cream cheese, softened
  • ¼ cup Hy-Vee granulated sugar
  • 3 Hy-Vee large egg
  • ½ tsp peppermint extract
  • 3 drop(s) green food coloring
  • 1 (18.3-oz.) pkg. Hy-Vee deluxe chewy fudge premium brownie mix
  • ⅔ cup vegetable oil
  • ¼ cup cold water
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Beat softened cream cheese, sugar, 1 egg, peppermint extract, and 3 drops green food coloring with an electric mixer until smooth; set aside.
Preheat oven to 350°. Spray 9x9-inch baking pan with nonstick spray; set aside.
Place mix into large bowl. Add remaining eggs, water, and vegetable oil. Combine with a spoon until combined and moistened. Spread batter into a greased 9x9-inch baking pan.
Drop cream cheese mixture by spoonfuls on top of brownie batter. Use a toothpick or knife and gently swirl cream cheese mixture into brownie mix. Bake for 38 to 40 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean; cool completely. Store covered in refrigerator up to 3 days.

Nutrition Facts

Serving Size: 1 brownie
Serves: 9
Amount Per Serving
% Daily Value*
Total Fat: 21g 27%
Saturated Fat: 6g
Trans Fat: 0g
Cholesterol: 65mg 22%
Sodium: 220mg 10%
Total Carbohydrate: 44g 16%
Dietary Fiber: 0g 0%
Sugars: 30g 60%
Protein: 3g 6%

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