FUDGY CHERRY-CHEESECAKE BROWNIE BARS RECIPE - (4.3/5)
Provided by DeliciouslyDished
Number Of Ingredients 14
Steps:
- 1 Heat oven to 350°. 2 Line a 13 x 9" baking pan with foil, letting ends extend a bit over sides. Lightly coat the foil with nonstick cooking spray. 3 Topping: Beat together all topping ingredients in medium mixing bowl until blended and smooth. Set aside. 4 Brownie: In a large microwavable mixing bowl, melt butter and chocolate using med power -- about 2 minutes---check every 45 seconds and stir. (Can also do in a saucepan over low heat.) Heat until chocolate is melted and smooth -- stir to make a smooth mixture. 5 With wooden spoon, stir in sugar, vanilla and salt into melted chocolate mixture. Add eggs, one at a time, stirring briskly after each egg, until well-blended. Stir in flour. 6 Spoon brownie mixture into prepared baking pan. 7 Scatter heaping Tbsp of topping mixture on top of brownie mixture. Next, scatter Tbsps of cherry pie filling over top. Run tip of a knife through topping and pie filling to create a marbleized look. 8 Bake at 350 for 45-50 minutes or until brownie edges begin to pull away from sides and edges of cream cheese are slightly brown. THE CENTER WILL STILL "JIGGLE" WHEN SHAKEN EVEN WHEN THEY ARE DONE! 9 Cool in pan on wire rack. When cooled, chill for at least 4 hours before cutting. 10 After chilling, simply lift out by using the foil that lines the pan. Place on cutting board and cut into squares, and place into individual cupcake/muffin liners.
FUDGY MARBLED CHEESECAKE BROWNIES
Combine two favorite desserts in these super fudgy hybrid bars. A wooden skewer makes the marbled effect easy, but you could also use a toothpick or the probe-end of a digital thermometer instead.
Provided by Food Network Kitchen
Categories dessert
Time 3h45m
Yield 16 brownies
Number Of Ingredients 9
Steps:
- Position a rack in the middle of the oven and preheat the oven to 325 degrees F. Line a 9-by 13- inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Butter the foil.
- Whisk together the cocoa powder, salt and 1 1/2 cups of the flour in a medium bowl.
- Melt the butter and chocolate, stirring frequently, in a medium saucepan over medium heat. Transfer to a bowl and let cool for 10 minutes. Whisk in 2 cups of the sugar and 4 of the eggs. Add the flour mixture, and stir to combine. Chill for 10 minutes.
- Meanwhile, beat together the cream cheese, vanilla extract, remaining 1/3 cup sugar and 1 egg with an electric mixer in a large bowl on medium-high speed. Add the remaining 1/4 cup flour and beat until just combined.
- Use 2 ice cream scoops or large spoons to drop alternating scoopfuls of the 2 batters into the prepared pan. (You will have more brownie batter than cheesecake batter and that's okay; just make sure to disperse the batters as evenly as possible.) Spread a couple of kitchen towels on your countertop. Gently drop the baking pan onto the countertop a few times until the batter evens out (the towels should catch the splatters).
- Make the swirls: Drag a long wooden skewer through the batter, making sure the skewer reaches down to the bottom of the pan. This will marble the colors in a tie-dye effect. Tap the baking pan on the towels a few more times to smooth out the batter.
- Bake the brownies, rotating about halfway through, until the top is set and the skewer inserted in the center of the brownies comes out with only a few moist crumbs, about 50 minutes.
- Let the brownies cool completely in the pan set on a rack. Use the foil overhang to help lift them out of the pan. Cut into 16 pieces. Store in an airtight container at room temperature for up to 3 days.
CHERRY CHEESECAKE BROWNIES
Cherry cheesecake brownies are fudgy brownies with cheesecake and premium cherry pie filling swirled on top! These brownies are rich and creamy and have three delicious desserts in one!
Provided by Alyssa Rivers
Categories Dessert
Time 1h
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Line a 13x9 inch pan with foil and spray lightly with cooking spray. Set aside.
Nutrition Facts : Calories 629 kcal, Carbohydrate 71 g, Protein 8 g, Fat 38 g, SaturatedFat 22 g, Cholesterol 150 mg, Sodium 489 mg, Fiber 3 g, Sugar 43 g, ServingSize 1 serving
PEANUT BUTTER CHEESECAKE BROWNIE BARS
The name isn't the only thing that's a mouthful! Once you bite into these morsels, there's no going back to plain brownies!
Provided by veraj9170
Categories Bar Cookie
Time 1h
Yield 36-40 brownies
Number Of Ingredients 7
Steps:
- I'm having a hard time adding this ingredient - PLEASE INCLUDE THIS IN INGREDIENTS:
- 1 (20 ounce) box walnut brownie mix (PREPARE TO PACKAGE DIRECTIONS).
- Preheat oven to 350. Prepare brownie mix to package directions. Spread into well greased 13 x 9 inch baking pan. In small mixer bowl, beat peanut butter, cream cheese, butter and cornstarch until fluffy. Gradually beat in sweetened condensed milk, egg and vanilla until smooth. Pour evenly over brownie batter. Bake 45 minutes or until top is lightly browned.
- Cool and chill thoroughly. Garnish as desired and cut into bars.
- I garnish mine by drizzling melted chocolate or some lightly sifted cocoa powder.
Nutrition Facts : Calories 87.7, Fat 5.7, SaturatedFat 2.8, Cholesterol 18.2, Sodium 55.6, Carbohydrate 7.1, Fiber 0.2, Sugar 6.4, Protein 2.4
BETTY'S CRUNCHY BROWNIE BARS
A goodie Betty shared with the group at our annual rughooking retreat. Recipe originally came from the back of a Duncan Hines brownie box, but she decided she liked a Betty Crocker boxed brownie mix better. Cook time does not include time to cool. I thought the oatmeal layer might detract from the brownie, but it was a wonderful compliment.
Provided by SharleneW
Categories Bar Cookie
Time 1h5m
Yield 24 large brownies
Number Of Ingredients 15
Steps:
- For crunchy layer, combine flour, soda and salt; stir in oats and brown sugar.
- Add the 3/4 cups melted butter and pat mixture in bottom of an ungreased 13 x 9-inch baking pan.
- Bake at 350°F for 5 minutes; at this time it will not be completely baked.
- While bottom layer is in the oven, prepare brownies as directed on package.
- Spread batter in pan over crunchy layer.
- Return to oven and bake for approximately 25-30 minutes until done (do not over bake).
- Prepare frosting when brownies are cool.
- In a small saucepan melt together chocolate and the 3 tablespoons butter.
- Remove from heat; immediately add confectioners' sugar, vanilla and 2 tablespoons hot water.
- Stir until smooth; add remaining tablespoon hot water to make a soft, pourable consistency.
- Spread over brownies while frosting is still hot; let set until firm.
- Cut into bars.
Nutrition Facts : Calories 338.2, Fat 17.4, SaturatedFat 6.6, Cholesterol 36.7, Sodium 178.3, Carbohydrate 45.2, Fiber 0.9, Sugar 17.8, Protein 3.1
STRAWBERRY CHEESECAKE BROWNIE BARS RECIPE
Get the rich tastes of brownie and cheesecake in a bar cookie. Use fresh or frozen strawberries. Cut these into small squares because they are very rich. It makes a great little dessert bite for a party buffet. From homecooking.about.com.
Provided by Pinay0618
Categories Bar Cookie
Time 1h15m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Bottom:.
- Preheat oven to 350 degrees F. Line a 9 by 13-inch pan with non-stick foil.
- Cream butter and cream cheese together (it will look a bit curdled). Add egg and mix until smooth. Combine creamed mixture with dry brownie mix, folding and pressing batter by hand until mixed. Mixture will be thick. Spread evenly in foil-lined pan and bake for 15 minutes. Cool to room temperature.
- Cheesecake Layer:.
- Beat cream cheese, 3/4 cup sugar, and vanilla with electric mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir strawberry puree into batter.
- Spoon strawberry batter over pre-baked, cooled brownie bottom.
- Bake for 40 to 45 minutes or until center is set and edges are lightly browned. Cool to room temperature, then refrigerate while preparing topping.
- Topping:
- Combine boiling water and both boxes of gelatin. Stir until no more sugar or gelatin granules are visible and liquid is clear. Cool to lukewarm temperature. Add strawberry chunks to the gelatin and mix well.
- Pour cooled strawberry gelatin mixture over top of cooled cheesecake and spread evenly. Refrigerate for 2 hours or until topping is firm. Cut into small bars before serving. Refrigerate leftovers.
Nutrition Facts : Calories 306.8, Fat 18.5, SaturatedFat 9.6, Cholesterol 76.6, Sodium 236.5, Carbohydrate 32.4, Fiber 0.2, Sugar 10.8, Protein 4.9
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