My blogging friend VeggieLove mentioned her cheesecake brownie recipe in her comments to my post on the sugar cookie recipe. I asked if she’d mind sharing it with us and she quickly agreed! Yay!
I haven’t tried to make them yet, but here is her recipe:
- You make your standard brownie recipe (mine’s 1.5 sticks butter, 4 squares chocolate, vanilla, and salt, melted together, to which I add 2C sugar, 3 eggs, and 2 c flour) and put it on a greased/waxed/whatever 9 x 13 pan.
- Then mix 2 packs of cream cheese (I always use low-fat), 2 eggs, 2/3 C sugar, 4 T flour, and some vanilla) , and about a cup of mini-chocolate bits (if you have them) together and pour it over the top.
- Bake at 375 for 40-45 minutes or until the top browns lightly. Store it in the fridge, to make the cheesecake better. I think the original recipe I had didn’t have vanilla or chocolate bits in it, swirled the cheesecake in, and had half as much cheesecake, so you can definitely play around– but I love the texture contrast of having layers.
- Oh, and I’ve been wanting to put a cherry or raspberry “pie filling” layer in the middle or drizzled on the top, but that’s not something my eaters are into… worth experimenting with if yours are.
