Tag: cheesecake brownies

THE ULTIMATE CHEESECAKE BROWNIE BARS

These are perfect! If you are dieting, quick! Look away!!!! I dare you to eat just one! Trust me.

Yield: 2 dozen brownies

Prep Time: 25 min

Cook Time: 40min

Best cheesecake brownies ever!!!

Ingredients:

FUDGY BROWNIE:
3/4 cup (1 1/2 sticks) unsalted butter
2 cups granulated white sugar
1 cup Dutch process cocoa powder
1 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon vanilla extract
3 large eggs
1 cup all-purpose flour
1 cup chocolate chips

CHEESECAKE SWIRL:
Two 8-ounce packages cream cheese, at room temperature
3/4 cup granulated white sugar
2 teaspoons vanilla extract
1/4 cup sour cream
2 large eggs

Directions:

1. Preheat the oven to 325 degrees F. Lightly grease a 9×13-inch pan.
2. Prepare the brownie batter: In a medium sized microwave-safe bowl melt the butter, then add the sugar and stir to combine. Return the mixture to the microwave briefly, just until it’s hot but not bubbling. Stir in the cocoa, salt, baking powder and vanilla. Whisk in the eggs, stirring until smooth, then add the flour and chips, and stir again until smooth.
3. Prepare the cheesecake batter: In a medium bowl, beat the cream cheese until smooth. Add the sugar and vanilla, blending until smooth. Mix in the sour cream and eggs.
4. Spread three-quarters of the brownie batter into the prepared pan. Spoon the cheesecake batter over the brownie batter, smoothing it out. Drop spoonfuls of the reserved brownie mix on top. Draw a dull knife through the top third of the two batters, gently swirling it to make a swirly design.
5. Bake for 40-45 minutes. The top should be set and the edges should be puffy. Remove from the oven and let them cool on a rack. Chill until you’re ready to cut and serve them.

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THE ULTIMATE CHEESECAKE BROWNIE BARS

These are perfect! If you are dieting, quick! Look away!!!! I dare you to eat just one! Trust me.



Cheesecake Swirl Brownies


Yield: 2 dozen brownies


Prep Time: 25 min


Cook Time: 40min


Best cheesecake brownies ever!!!

Ingredients:


FUDGY BROWNIE:
3/4 cup (1 1/2 sticks) unsalted butter
2 cups granulated white sugar
1 cup Dutch process cocoa powder
1 teaspoon salt
1/2 teaspoon baking powder
1 tablespoon vanilla extract
3 large eggs
1 cup all-purpose flour
1 cup chocolate chips

CHEESECAKE SWIRL:
Two 8-ounce packages cream cheese, at room temperature
3/4 cup granulated white sugar
2 teaspoons vanilla extract
1/4 cup sour cream
2 large eggs


Directions:


1. Preheat the oven to 325 degrees F. Lightly grease a 9×13-inch pan.
2. Prepare the brownie batter: In a medium sized
microwave-safe bowl melt the
butter, then add the sugar and stir to combine. Return the mixture to
the microwave briefly, just until it’s hot but not bubbling.
Stir in the cocoa, salt, baking powder and vanilla. Whisk in the eggs,
stirring until smooth, then add the flour and chips, and stir again
until smooth.

3. Prepare the cheesecake batter: In a medium
bowl, beat the cream cheese until smooth. Add the sugar and vanilla,
blending until smooth. Mix in the sour cream and eggs.

4. Spread three-quarters of the brownie batter into the prepared
pan. Spoon the cheesecake batter over the brownie batter, smoothing it
out. Drop spoonfuls of the reserved brownie mix on top. Draw a dull
knife through the top third of the two batters, gently swirling it to
make a swirly design.

5. Bake for 40-45 minutes. The top should be set and the edges
should be puffy. Remove from the oven and let them cool on a rack.
Chill until you’re ready to cut and serve them.

Source:  The King Arthur Flour Cookie Companion

Chocolate Chip Raspberry Cheesecake Brownies

Raspberry jam swirled with cheesecake and baked on top of a brownie is nothing short of scrumptious!!!!!!!!! These are simple to make a true crowd pleaser.  They are also rich so a small square will fulfill your sweet tooth!

RASPBERRY CHEESECAKE BROWNIES

Ingredients:

  •  1 1/2 sticks (3/4 cup) butter
  • 4 ounces unsweetened baking chocolate
  • 2 1/2 cups sugar, divided
  • 3 eggs
  • 1 1/2 cups flour
  • 1/4 teaspoon salt
  • 8 ounce package cream cheese, softened to room temperature
  • 1 teaspoon vanilla
  • 1/2 cup dark chocolate chips
  • 1/2 cup raspberry jam

Preheat the oven to 350F. Microwave the  butter and chocolate together until melted.   Add 2 cups of sugar and the eggs and mix well.  Add flour and salt.  Spread into a 9×13 pan lined with nonstick foil.

In a mixer, beat cream cheese, 1/2 cup of sugar, and the vanilla.

Drop spoonfuls of the cream cheese mixture on top of the chocolate. Spoon on small scoops of the jam and swirl together with a skewer. Sprinkle on chocolate chips.  Bake 35-40 minutes and let cool.  Cut and keep chilled.

Recipe adapted from the book Sweet Eats by Rose Dunnington via Butter With  a Side of Bread

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