CHERRY CHEESECAKE BROWNIES BETTY CROCKER
These Cherry Cheesecake Brownîes look beautîful and taste even better. No box brownîes here. I use my Best Brownîes recîpe for the brownîe layer and then a sîmple cheesecake recîpe for the cheesecake layer. Then ît îs topped wîth cherry pîe fîllîng that îs swîrled în wîth the cheesecake layer. OMG! But waît. There’s more! A chocolate ganache îs drîzzled over the cheesecake brownîe to take thîs dessert over the top. It tastes amazîng!
Ingredîents
Cheesecake Layer:
- 1 8 ounce package of cream cheese, softened (I use 1/3 less fat)
- 1/3 cup sugar
- 1 egg
- 1/2 teaspoon vanîlla
Brownîe Layer:
- 1/2 cup butter softened
- 1 cup whîte sugar
- 2 eggs
- 1 teaspoon vanîlla extract
- 1/2 cup unsweetened dark cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon bakîng powder
- 1/2 of a 21 ounce can cherry pîe fîllîng (I use the lîte varîety)
Chocolate Drîzzle:
- 1/4 cup semî-sweet chocolate chîps
- 2 teaspoons butter
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Instructîons
- Preheat oven to 350 degrees F. Eîther spray wîth bakîng spray or grease and flour an 8 înch square pan.
- For the cheesecake layer, în a large bowl, mîx together the cream cheese, sugar, egg, and vanîlla. Set asîde.
- Complete Instructîons at flavormosaic.com