Frosted Cheesecake Brownies
I bought the best of baking books once. Taste of Home has a book Bakeshop Favorites which is a collection of recipes from all over the internet. 383 of them to be precise. This week we tried a frosted cheesecake brownie from the brownie section. I’m not the greatest cheesecake fan but I do love me some brownies. I’ve had brookies but let’s see what a cheesownie (better than browncake) tastes like!
Ingredients
1 Box brownie mix, whichever company or type you want
water
vegetable oil
eggs
13 X 9 pan
6 oz cream cheese
1/2 cup sugar
6 tablespoons softened butter
2 tablespoons all purpose flour
1 teaspoon vanilla extract
2 (more) eggs
Chocolate frosting (or whatever you want)
Prep
Grease the pan
Prepare the brownie mix as directed on the box
Pour most of the brownie mix into the pan but leave behind maybe a cup or so
Set aside
Mix the butter, cream cheese, flour, vanilla, sugar in a bowl. If you have a hand mixer or mixer this step will be fast and easy. If you don’t you’ll wish you did, and hope the butter is soft enough or it’s a bad trip.
Beat the eggs then add them and mix gently with the rest of the monstrosity you made
Pour that over the brownie mix in the pan
Take the set aside brownie mix and pour it over the cheesecake mix
Take a knife and slice and drag it around to marble and make fun patterns
Bake for at least 22 minutes. You’ll want a toothpick to get gently slightly wet crumbs from the brownie and the cheesecake to be set
Let this cool, really cool, like fully cool then frost it!
Afterthoughts
The result was pretty dang good. The brownie and frosting were lightened by the cheesecake. It’s definitely a sugar loaded rich dessert. The gooey mess was well worth it. I also had a small panic attack since I wasn’t sure if it needed to be chilled or not. I made the probably not great choice of not but it was still amazing. It probably tastes even better chilled!
