Friday, August 5, 2011

Cheesecake Brownies with Chocolate Drizzle

This afternoon, I was baking again. I made brownie cheesecake, which came from the Kraft Philadelphia’s “Cheesecakes & More” cookbook on pg. 14. I was planning a cookout by the pool for this evening and I needed a good dessert to follow grilled steaks and chicken. This recipe fit the bill.

Cheesecake Brownies

1 pkg. (19 to 21 ounces) brownie mix
32 oz. cream cheese, softened
1 cup granulated sugar
1 tsp. vanilla
½ cup sour cream
3 large eggs
2 (1 oz.) squares semi-sweet chocolate (or ½ cup Wilton chocolate Candy Melts)

Preheat oven to 325 degrees F. Prepare brownie batter as directed on package; pour into a greased 13 by 9-inch pan. Bake for 25 minutes. While that’s baking, beat cream cheese, sugar and vanilla in large mixer until well blended. Add eggs, one at time, beating well after each addition. Beat in sour cream.

When the brownie layer is done baking, gently pour cream cheese filling on top. (Filling will come almost to the top of the pan.) Bake 40 minutes more, or until center is set. Remove from oven. Run knife around the rim of the pan to loosen sides. Refrigerate for 4 hours.

After brownies have chilled in the refrigerator, cut them into squares. Melt chocolate squares or Candy Melts. Using a pastry bag, drizzle chocolate over cheesecake squares. Refrigerate until serving time.

Happy brownie making!

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