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Brownies, Cheesecake (D/P, TNT)
Source: Pillsbury Best Cookie Cookbook
Yield: 24 small brownies

Top Layer:
1 8-ounces package cream cheese
2 tbsp. butter or margarine, softened
1/2 cup sugar
1 tsp. vanilla extract
2 eggs, lightly beaten

4 ounces semi-sweet chocolate
3 tbsp. butter or margarine
1/2 cup sugar
1 tsp. vanilla extract
2 eggs, lightly beaten
1/2 cup flour
1/2 tsp. baking powder
1/4 tsp. salt

1 ounce semi-sweet chocolate
2 tsp. margarine

Grease and flour a 9" square baking pan and set aside. Combine all ingredients for the top layer and set aside.

To make brownies, melt the chocolate with the margarine. Allow to cool for 15 minutes. Add sugar and vanilla. Add eggs one at a time, mixing well between each addition. Add dry ingredients, stirring to combine.

Pour into prepared pan. Pour the top layer mixture over the brownie mixture. Bake at 350°F for 40 to 50 minutes. Cool.

Melt the ingredients for the glaze together. Drizzle over cool brownies. Chill for at least 4 hours before serving. Cut into 24 small brownies.

Poster's Notes:
I made it pareve using margarine and pareve cream cheese.

I did find that the glaze was not of a drizzling consistency. When I make the brownies again I will have to play with the glaze to see if the proportions can be adjusted so that it is easier to drizzle. I ended up spreading it over the top of the finished brownies.

Also, I cut the brownies into larger pieces. I usually cut 16 pieces from a square pan.

Posted by Deena Abraham

Nutritional Info Per Serving: N/A