CHEESECAKE BROWNIES

Hello Lovely,

Do you love brownies? Do you love cheesecake? Well, today I have combined the two to create these delicious Cheesecake Brownies! A thick and fudgy brownie layer topped with a creamy, swirled layer of cheesecake... Absolutely divine! I never get good photos of my brownies. I don't know why. But I also don't make brownies very often.

I made these brownies on Saturday before finding out that my step-dad Mike had died. I was hoping to surprise him with them because he always loved when I baked, and even though he hadn't been eating much, he still ate whatever I gave him. The last thing he ate from me was a bowl of chocolate and peanut butter oats. I'll share that recipe the next time I make it. So I'd like to dedicate this recipe to him.

I know you're super busy this holiday season. So this recipe is another quick and easy one to throw together. Simply make the brownie batter in one bowl,using your favourite store brownie mix, and the cheesecake batter in another, bake the brownies until almost done, top with the cheesecake, swirl some brownie batter into it, and bake again. Cool to room temperature, and then serve. Done!

Cheesecake Brownies.jpg

CHEESECAKE BROWNIES

INGREDIENTS

  • Betty Crocker Brownie Mix
  • 1/2 cup mini marshmallows 

FOR THE CHEESECAKE

  • 1 cup full fat cream cheese 500g, softened
  • 1/2 cup powdered sugar 100g
  • 1 large egg room temperature
  • 2 teaspoons vanilla extract

INSTRUCTIONS

FOR THE BROWNIES

  1. Preheat the oven to 180C/350F/Gas 4. Line the bottom and sides of an 8x8" baking pan with parchment paper, leaving an overhang on two opposite sides. Set aside.

  2. Whisk together the ingredients for the brownie mix. I make mine healthier by using applesauce instead of oil. I also substituted coffee for the 2 tablespoons of water recommended for a caffeine boost. Pour the batter into the prepared pan. Place the marshmallows into the brownie mix.

FOR THE CHEESECAKE

  1. Using a handheld or stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until combined. Beat in the egg, then fold in the vanilla extract.

  2. Pour the mixture over the brownie layer and spread out evenly. Using a toothpick or knife, create swirls.

  3. Bake for 20 - 30 minutes or until a knife inserted in the centre comes out clean. Allow to cool to room temperature. Cut into bars, and serve.

Cheesecake Brownies 1.jpg

Raspberry Chocolate Brownies

Hello Lovely,

We're so excited for Valentine's Day! And even if you don't have anyone to share the day with, that doesn't mean you shouldn't treat yourself! This recipes takes less than an hour from start to finish! If you love chocolate, you'll love this! I found them to be a little bitter, so you may want to add 1/2 cup of sugar to the 1 cup this recipe requires. This recipe was adapted from Best Recipes Ever!

Fat trimmer: This dark moist cake does not call for the 2 eggs and 1/2 cup (125 mL) butter of a typical quick cake. Simply using water and applesauce will save you so many calories without sacrificing flavour!

Ingredients

1-1/3 cups (325 mL) all-purpose flour
1/2 cup (125 mL) unsweetened cocoa powder
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
1 cup (250 mL) packed brown sugar
1/2 cup (125 mL) buttermilk (I used Lactaid Fat Free Milk)
1/2 cup (125 mL) water
1/4 cup (60 mL) applesauce
1-1/2 tsp (7 mL) vanilla

1 tbsp raspberry agave

Preparation

In large bowl, sift together flour, cocoa powder, baking powder, baking soda and salt. Press brown sugar through sieve; combine with dry ingredients. Add buttermilk, water, applesauce, raspberry agave and vanilla; whisk until smooth. Trust me, you won't even need a hand mixer. Scrape into greased 9-inch (2.5 L) square cake pan.

Bake in 350°F (180°C) oven for about 35 minutes or until tester inserted in centre comes out clean. Let cool. Dust with icing sugar (if using). Cut into squares.

Servings: 12 or more (depending on how big or small you cut your pieces)