Tuesday, July 22, 2008

Cold brownies

Cheesecake Brownies
  • 1 (19.8 ounce) package brownie mix
  • 1 (8 ounce) package cream cheese
  • 1 egg
  • 1/3 cup white sugar
  1. Prepare the brownie mix as directed by manufacturer. Preheat oven to temperature indicated on box. Grease a 9x13 inch pan.
  2. Spread the brownie batter evenly into the prepared pan (grease very well!). Using an electric mixer, beat together the cream cheese, egg and sugar until smooth. Dollop the cream cheese mixture on top of the brownie batter. Swirl together using a knife or skewer.
  3. Bake according to manufacturer's instructions (I had to bake an extra 10 or so minutes). Brownies will be done when a toothpick inserted comes out clean. Cool in the pan, then cut into bars and serve.
I thought this was a wonderful way to use boxed brownies. I am not a fan of them, mostly because of the telltale taste. Truth is, it doesn't take much longer to make brownies from scratch and they taste tons better! That is why these brownies are fun- they combine the easiness of the box variety and by adding the cream-cheese mixture it makes a tasty, fancy brownie! It doesn't even taste box-ey any more. For summer, it's wonderful because you put them in the fridge and it is a cold treat. Tastes best the next day, like most cheesecake recipes!

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