No posts this past couple of days, but it was for a good cause. We went to the beach for the weekend and that was a lot of fun! The weather was nice, it was sunny and Matheus had a good time between playing in the sand and swimming in the pool at the hotel. Definitely one of the best trips we had around here!
As I mentioned in a previous post, the play date we were having last week (the one I made the cookies for) was rescheduled, so we decided to make a different treat for the new date. This one was even easier to make and just as good as the cookies. After all, who doesn’t like brownies, huh?!
Well, we do! And although I prefer my brownies on the simple side (with a scoop of ice cream is nice too!), this one didn’t disappoint.
With a little addition to the top, Cheesecake Brownies bring some improvement to the brownie world. These were yummy, and being the cheesecake fan he is, the Husband loved this one!
Brownies were fudgy in the middle, just as I like, and the cheesecake topping really gave them an extra twist, something to definitely consider trying if you have not had it yet!
I actually developed my own topping recipe based on others I had seen, and to be practical (and use up the box that was sitting in the pantry for a while) I used a brownie mix, but you can use your favorite recipe, it will work just the same. The picture is not that pretty, since I had to cut it while it was still a little warm, but if you wait until completely cool you should be able to get nice clean cut squares out of them.
Hope you all like it, and come back for some savory recipes this week, I have been making too much sweets lately, haven’t I?!!
1package brownie mix, or your favorite recipe
4 ounces cream cheese
½ egg (yes, I thought 1 egg would be too much…)
1 teaspoon vanilla extract
2 teaspoons flour
¼ cup sugar (more or less to taste)
Prepare the brownie mix accordingly to the package instructions. Pour the batter on a 8x8 square baking pan, reserving about ¼ cup of it, set aside. In a small bowl combine all the other ingredients until well mixed and smooth. Pour the cheesecake mixture over the brownie batter, dollop with the remaining ¼ cup of reserved brownie mix. Gently run a knife into the batter to make swirls. Bake at 350 F for about 30 minutes. Do not to over bake, so start to check it at 25 minutes to see if it is not ready yet. Let cool before slicing.
Notes: if your brownie recipe yields a 9x13 baking pan, then you should double the cheesecake batter, and reserve about ½ cup of the brownie batter to dollop on top and make the swirls.