Category: Dessert

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 . 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


Bake Sale Trifecta Bars

bake sale trifeca barfina1

Oh my goodness this is decadent! So very rich. This was super fun to make with the kids but it required some patience and time to and from the kitchen. I would allow for 3 hrs from start to edible.

Special equipment: Stand Mixer Preferably

Bake Sale Trifecta Bars

Makes 16-20 bars

W.W.S.P.- Are you kidding me? Ha

Prep: 40 min active

Recipe from Food Network Magazine September 2016

Active: 40 minutes
Total: 2 hours

For the brownie layer
1 stick unsalted butter, at room temperature, plus more for the pan
1 cup granulated sugar
1/3 cup packed light brown sugar
2 large eggs
2 teaspoons pure vanilla extract and
3/4 cup all purpose flour

1/2 cup unsweetened cocoa powder
1/4 teaspoon salt

For the cookie layer
1 stick unsalted butter, at room temperature
3/4 cup packed light brown sugar
2 tablespoons granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips

For the cereal-treat layer

3 tablespoons unsalted butter, plus more for your hands
1- 10 ounce bag of mini marshmallows

3 cups crispy rice cereal

1. Preheat the oven to 325°. Line a 9 in. Square, 2-inch-deep baking dish with foil, leaving an overhang; butter the foil. Make the brownie layer: beat the butter, granulated sugar and brown sugar in a bowl with a mixer on medium speed until creamy, four minutes. Add the eggs and vanilla; mix until combined. Reduce the mixer speed to low; Beat in the flour, cocoa powder and salt. Spread in the prepared pan.

2. Make the cookie layer: Beat the butter, brown sugar and granulated sugar in a clean bowl with a mixer on medium speed until creamy, four minutes. Add the egg and vanilla and mix until combined. Reduce the mixer speed to low; be in the flour, baking soda and salt. Stir in the chocolate chips. Gently spoon and spread the cookie dough on top of the brownie batter. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Transfer to a rack and let cool completely in the pan.

3. Make the cereal-three layer: melt the butter in a large sauce pan over medium heat. Add the marshmallows; stir until melted. Remove from the heat and stir in the cereal. Let cool slightly. Butter your hands, then press the cereal mixture on top of the cookie layer. Refrigerate until set, about 30 minutes. Cut into squares.

Now let’s dish- do not skimp on the butter for your hands, trust me on this one. These take awhile and I’ll tell you this, I wouldn’t make these to just give away willy nilly. I’d save them for the special. Lots of fun to make with the little ones if they can wait that long for the promise of sweets.