Category: Cooking with kids

Cheesecake Brownies

cheecake Brownies

Cheesecake Brownies

We made our own frosting for this one because I am not a fan of the canned stuff and holy cow. It was one of those desserts that you have to cut tiny pieces of it so you don’t feel guilty going back for more, and more, and more. I had a little helper with me in the kitchen that added joy and time to the process.

WWSPoints: Psh No Way! Only Cheat Day

Makes: 3 Dozen

Prep: 30 mins

Bake: 30 min + Cooling

1 pkg. fudge brownie mix

(Begin 13-in. x 9 in. pan size)

2 pkg. (3 ounce each) cream cheese, softened

6 Tbs. butter, softened

½ Cup sugar

2 Tbs. all-purpose flour

1 tsp. vanilla extract

2 eggs, lightly beaten

1 can (16 oz.) Chocolate frosting

  1. Prepare brownie mix batter according to package directions. Spread 2 cups into a greased 13-in. x 9 in. baking dish; set aside.
  2. In a small bowl, beat the cream cheese, butter, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined. Spread evenly over brownie batter. Top with remaining brownie batter. Cut through batter with a knife to swirl.
  3. Bake at 350 degrees for 28-32 minutes or until a toothpick inserted near the center comes out with moist crumbs (brownies may appear moist). Cool completely on a wire rack. Spread frosting over brownies.

Now Lets Dish– The recipe does call for canned frosting but I am not a fan. I made a recipe from http://www.joyfullythriving.com/best-homemade-chocolate-frosting/ . It is not necessarily simple but oh man it is delicious and much easier to spread than that canned stuff. It was so decedent and the cheesecake was a wonderful subtle addition to it. When making brownies or cookies I always try to use Ghirardelli or a higher end chocolate. I truly feel like using good chocolate is the equivalent to using good oils.

Reference: Taste of Home

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