here are a few recipes and some interesting variations on the theme . . .
i'm sure that the occ just baked them in muffin tins, so just grease them well and reduce the baking time so that they don't dry out. hope you enjoy them.
FUDGY CHEESECAKE SWIRL BROWNIES
CREAM CHEESE BATTER:
1 (8 oz.) cream cheese, softened
1/2 c. sugar
1 egg
1 tsp. vanilla
CHOCOLATE BALLS:
3/4 c. butter (1 1/2 sticks)
2 foil-wrapped bars (4 oz.) Nestle unsweetened baking bars
1 3/4 c. sugar
3 eggs, well beaten
1 3/4 c. all-purpose flour
Cream Cheese Batter:
Preheat oven to 350 degrees in a small bowl. Beat cream cheese and 1/2 cup sugar until smooth. Beat in 1 egg and vanilla. Set aside.
Chocolate Batter:
In heavy gauge, medium saucepan over low heat. Melt butter and Nestle baking bar. Stir until smooth. Stir in 1 3/4 cups sugar. Blend in 3 eggs. Stir in flour. Spread chocolate batter into greased 13 x 9 inch pan. Spoon cream cheese batter over top. Swirl metal spatula through batter to marbleize.
Bake 30-35 minutes until edges begin to pull away from sides of pan. Cool completely cut into 2 inch bars.
BLACK AND WHITE CHEESECAKE BROWNIES
BROWNIE BASE:
1 (12 oz.) pkg. (2 c.) Nestle Little Bits semi-sweet chocolate, divided
1/2 c. sugar
1/4 c. butter, softened
2 eggs
1 tsp. vanilla extract
1/2 tsp. salt
2/3 c. all-purpose flour
CHEESECAKE TOPPING:
1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
2 tbsp. butter, softened
2 eggs
2 tbsp. milk
1 tbsp. all-purpose flour
1/2 tsp. almond extract
3/4 c. Nestle Little Bits semi-sweet chocolate, reserved from 12 oz. pkg.
Preheat oven to 350 degrees.
Melt over hot (not boiling) water, 1 1/4 cups Nestle Little Bits semi-sweet chocolate; stir until smooth. Set aside.
In large bowl, combine sugar and butter; beat until creamy. Add eggs, vanilla extract and salt; mix well. Add melted morsels and flour; mix well. Spread into foil-lined 9-inch square baking pan.
In large bowl, combine cream cheese, sugar and butter; beat until creamy. Add eggs, milk, flour and almond extract; beat well. Stir in remaining 1/4 cup Nestle Little Bits semi-sweet chocolate. Pour over Brownie Base.
Bake at 350 degrees for 40-45 minutes. Cool completely; cut into 2 1/2 inch squares.
Makes 16 (2 1/2 inch) brownies.
CHEESECAKE BROWNIES
1 pkg. family-size brownie mix
2 (8 oz.) cream cheese
1 c. sugar
1 tsp. vanilla
1/2 c. nuts
Mix brownies according to instructions on box. Put 3/4 batter in greased and floured pan.
Mix softened cream cheese, sugar, vanilla and nuts. Pour over brownie batter. Put remaining batter on top and swirl for marbled effect.
Bake 30 to 35 minutes at 350 degrees.
BLACK & WHITE CHEESECAKE BROWNIES
1 (12 oz.) Nestle Toll House little bits semi-sweet chocolate, divided (2 c.)
1/2 c. sugar
1/4 c. butter, softened
2 eggs
1 tsp. vanilla
1/2 tsp. salt
2/3 c. all-purpose flour
BROWNIE BASE:
Preheat oven to 350 degrees.
Melt over hot (not boiling) water, 1 1/4 cups Nestle Toll House little bits semi-sweet chocolate; stir until smooth. Set aside.
In large bowl, combine sugar and butter; beat until creamy. Add eggs, vanilla extract and salt; mix well. Add melted morsels and flour; mix well. Spread into foil-lined 9-inch square baking pan. 1/2 c. sugar 2 tbsp. butter, softened 2 eggs 2 tbsp. milk 1 tbsp. all-purpose flour 1/2 tsp. almond extract 3/4 c. Nestle Toll House little bits semi-sweet chocolate, reserved from 12 oz. pkg.
CHEESECAKE TOPPING:
In large bowl, combine cream cheese, sugar and butter; beat until creamy. Add eggs, milk, flour and almond extract; beat well. Stir in remaining 3/4 cup Nestle Toll House little bits semi-sweet chocolate. Pour over Brownie Base.
Bake at 350 degrees for 40 to 45 minutes. Cool completely, cut into 2 1/4 inch squares.
Makes: 16 (2 1/4 inch) brownies.
LEMON CHEESECAKE BROWNIES
1 pkg. Pillsbury Plus Devils food cake mix
1/2 c. margarine, softened
1 egg
1/2 c. chopped walnuts
FILLING:
8 oz. pkg. cream cheese, softened
14 oz. can sweetened condensed milk
3 tbsp. lemon juice
1 tbsp. grated lemon peel
1 egg
Heat oven to 350 degrees. Grease 13 x 9 inch pan.
In large bowl, combine cake mix, margarine, and egg. Mix at low speed until combined. Stir in walnuts. Reserve 1 1/2 cup for topping. Set aside. Press remaining mixture in bottom of greased pan.
Bake at 350 degrees for 10 minutes. Cool 5 minutes.
Beat cream cheese in medium bowl until light and fluffy. Add remaining filling ingredients and beat at medium speed until smooth. Pour evenly over partially baked crust; sprinkle with reserved topping.
Bake at 350 degrees for 20-25 minutes or until center is set. Cool completely. Cut into bars. Store in refrigerator.
36 bars.
RASPBERRY RIBBON CHEESECAKE BROWNIES
1 family size brownie mix
1 (8 oz.) pkg. cream cheese
1 egg
1/2 c. sugar
1 tsp. vanilla extract
1/4 c. flour
Seedless red raspberry preserves
Make brownie batter according to package directions. Spread batter in prepared 13 x 9 inch pan.
In separate bowl, combine cream cheese with the egg, sugar, vanilla and flour. Mix well. Drop by tablespoonfuls onto brownie batter. Drop teaspoonfuls of raspberry preserves between cheesecake batter. With knife, marblize the three batters together.
Bake at 350 degrees for about 35 minutes, or until the cheesecake batter begins to brown. Cut into squares when completely cooled.
VARIATION: BLACK FOREST BROWNIES
Substitute 1/2 teaspoon almond extract for the vanilla, use cherry pie filling in place of raspberry preserves, and sprinkle 1/2 cup mini chocolate chops over batter before marblizing.
GERMAN CHOCOLATE CHEESECAKE BROWNIES
BOTTOM CRUST:
1 pkg. German chocolate cake mix
1/3 c. butter, melted
2/3 c. coconut
1 egg
FILLING:
2 (8 oz.) Philadelphia cream cheese
2 eggs
3/4 c. sugar
2 tsp. vanilla
TOPPING:
2 c. sour cream
1/4 c. sugar
1 tbsp. vanilla
Blend with a fork until crumbly and pat into a 9x13 inch pan. Beat until fluffy.
Pour onto crust and bake at 350 degrees for 25-30 minutes and cool.
Mix topping ingredients together and put on top of cooled brownies. Cover and chill overnight.
MICROWAVE CHEESECAKE BROWNIES
5 tbsp. margarine
2 sq. unsweetened chocolate
3/4 c. sugar
1 tsp. vanilla
2 eggs
2/3 c. flour
1/2 tsp. baking powder
1/8 tsp. salt
1 (8 oz.) pkg. cream cheese
1/2 c. sugar
1/2 tsp. vanilla
Grease 8 x 8 inch baking dish.
In a large bowl heat butter and chocolate on high 1 1/2 to 2 minutes until butter melts; stir until smooth. Beat in 3/4 cup sugar, 1 teaspoon vanilla and 2 eggs until blended. Stir in flour, baking powder and salt. Spread batter in dish.
In small bowl heat cream cheese on medium to low (30% POWER) 1 1/2 to 3 minutes; stir until smooth. Beat in 1/2 cup sugar, 1/2 teaspoon vanilla and 1 egg until blended. Pour over chocolate batter in dish. With knife cut and twist through batter to marble. Shield corners of dish with foil triangles.
Place baking dish on microwave safe rack. Cook on medium to high (70% POWER) 9 to 11 minutes until toothpick comes out clean. Cook on high one more minute. cool. Cut into squares. |
