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Pumpkin Cheesecake




3/4 cup semi sweet chocolate chips 1/2 cup milk chocolate chips

6 tablespoons unsalted butter, room temp

1/2 teaspoon French roast instant coffee

1/2 teaspoon salt

1 1/4 cups sugar 

2.5 teaspoons vanilla extract

3 large eggs-rooms temp

1 1/4 cups all purpose flour 

1 tablespoon cocoa powder 


Mint Buttercream

5 cups sifted, confectioners sugar

8 tablespoons unsalted butter-room temp

2 tablespoons water
2 teaspoons vanilla extract

3 teaspoons mint flavoring

Green food coloring-optional


& Mint Buttercream



Line a 9x9 square baking pan, with parchment paper hanging over the ends (for easy lift out) and grease the other two sides with butter.

Melt the butter and chocolate chips in the microwave together (about 1.5-2 minutes) and whisk until smooth.  

In a medium sized bowl, mix together the instant coffee, salt, sugar, vanilla and eggs .  Add the cooled chocolate and mix until smooth.


Sift in the flour and cocoa powder and fold in.  Fill the pan with the batter and smooth out the top.


Bake at 350 for 30 minutes in center rack.  Remove from oven and let cool completely.  

Mint Buttercream

Mix sugar and butter together using a rubber spatula.

Add remaining ingredients and mix with a hand held mixer on low until smooth.  

Spread desired amount of the mint buttercream on top of brownies and chill in the refrigerator.  Slice brownies while cold.  

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