CHOCOLATE CHEESECAKE BROWNIES
Brownies alone are great. But add cheesecake to them and you've won my taste buds over. The cheesecake is tangy and sweet. The icing, though, is over the top. Marshmallow fluff lightens it up and is delicious. I could eat the icing with a spoon. What a yummy cheesecake brownie recipe!
Provided by Kelly Lollman
Categories Other Desserts
Time 40m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degrees F. Line 9" square baking pan with foil to overhang sides by 2". Coat with cooking spray.
- 2. On medium speed, beat brownie mix, 2 eggs plus one egg yolk (reserve remaining egg white) and 1/4 cup water until combined, about 1 minute. Pour into lined pan. Bake 15 minutes.
- 3. Beat 8 oz cream cheese, reserved egg white, sugar, flour, and vanilla.
- 4. Pour over baked brownie mix and return to the oven. Bake for an additional 20 minutes or until pick inserted in center comes out with moist crumbs. Cool completely.
- 5. At this point, the cooled brownies can be removed from the pan and separated from the foil if you wish. (I put the brownie on a cutting board to finish off the icing and sprinkles before slicing/plating.)
- 6. Melt chocolate and stir in oil. Beat remaining cream cheese and 1 Tbsp water. Beat in melted chocolate, then add marshmallow fluff until smooth. Spread over cooled brownies and chill. Top off with chocolate sprinkles (jimmies, shots), if desired.
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