Strawberry Cheesecake Brownie Bars Food

STRAWBERRY CHEESECAKE BROWNIES

Steps:

• Preheat the oven to 350 degrees. Line an 8x8 baking dish with foil, spray with baking spray. Set aside.
• In large mixing bowl prepare the brownie batter. Beat the butter until creamy. Add the sugars and cream until fluffy.
• Add in the eggs and vanilla extract, mix until combined.
• Add the flour, salt, and cocoa powder. Mix until fully combined and mixture is smooth.
• Pour into the prepared baking dish.
• Bake for about 12-15 minutes until the brownies are mostly set.
• While the brownies are baking prepare the cheesecake mixture. In a medium size bowl beat the cream cheese until creamy.
• Add in the sugar, egg and vanilla extract. Mix on high speed until mixture is smooth and creamy, no lumps.
• Spoon the cheesecake mixture on top of the pre-cooked brownies and carefully smooth out with a rubber spatula. If you spread it too roughly you will tear up the brownies underneath.
• Once the cheesecake layer is smoothed out, spoon the strawberry sauce or jam on top. Using a butter knife gently swirl.
• Return the pan to the oven and continue baking for another 20 minutes.
• Allow the brownies to cool for about 20 minutes on the counter, then place the pan in the fridge and allow to cool for another 2-3 hours prior to cutting.
• Serve and enjoy!

STRAWBERRY CHEESECAKE BARS

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
• In medium bowl, stir cookie mix, butter, flour and 1 egg until soft dough forms. Press evenly in pan. Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes.
• In large bowl, beat cream cheese, sugar, vanilla and 2 eggs with electric mixer on medium speed until smooth. Spread evenly over crust in pan.
• Place spreadable fruit in small resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Squeeze spreadable fruit in 3 lines the length of the pan. Use knife to pull spread from side to side through cream cheese mixture at 1-inch intervals. Bake 25 to 30 minutes longer or until filling is set. Refrigerate until chilled, about 2 hours. For bars, cut into 8 rows by 4 rows. Store covered in refrigerator.

STRAWBERRY CHEESECAKE BROWNIES

Steps:

• Preheat the oven to 350 degrees. Line 8 inch pan with nonstick foil and set aside.
• In a saucepan on low, melt the butter with the chocolate until smooth. Whisk in the cocoa powder.
• Remove heat and whisk in sugars. Keep whisking while you add eggs. Fold in the flour and salt.
• Spread in pan and set aside.
• Make the cheesecake layer. Beat cream cheese smooth. Add sugar and vanilla. Add the egg and mix well.
• Carefully pour this over the brownies and spread with an offset spatula.
• Stir jam so it is spreadable. Drop dollops over cheesecake and swirl with a toothpick just through the cheesecake-not the brownie layer.
• Place another baking dish with hot water in the oven on the bottom rack to add moisture.
• Place brownies on the middle rack and bake for 45 minutes.
• Turn off the oven and leave brownies in another 10 minutes. Remove and cool.
• Chill in pan overnight or several hours. Cut into bars to serve.

STRAWBERRY CHEESECAKE BROWNIES

Steps:

• HEAT oven to 350 degrees F. Spray a 13x9-inch baking pan with no-stick cooking spray. Combine brownie mix, oil, water and 2 eggs in large bowl; stir 50 strokes with spoon. Stir in nuts, if desired. Spread into prepared pan. Bake 20 minutes.
• BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk. Mix in remaining 2 eggs, lemon juice and vanilla until smooth. Pour evenly over warm brownie.
• STIR jam until smooth. Drop by teaspoonfuls over surface of filling. With a knife, swirl jam gently through filling to create marble effect. Bake additional 35 to 40 minutes or until top is lightly browned. Cool 1 hour. Loosely cover and chill in refrigerator for 2 hours or more. Cut into bars.

STRAWBERRY CHEESECAKE BROWNIES

Steps:

• 1. Preheat oven to 350F. Line an 8x8 pan with foil and spray with nonstick spray. Set aside.
• 2. In a large bowl, stir together cake mix, butter and eggs until a thick batter forms. Spread HALF of the batter in prepared pan.
• 3. In the bowl of your mixer, beat cream cheese and sugar until smooth. Scrape the sides of the bowl, then beat in egg yolk and vanilla until combined. Pour cream cheese mixture of the batter in the pan.
• 4. Crumble remaining batter over cheesecake mixture, covering he surface of the bars as evenly as possible. Gently press with your hands to flatten, then place the pan in the oven.
• 5. Bake for 20 minutes or until edges of bars are light golden brown. Remove from oven and let cool completely in pan. Refrigerate until chilled, then remove foil from pan, peel from bars, and cut into squares and serve.

STRAWBERRY BROWNIES RECIPE - (3.9/5)

Steps:

• Preheat oven to 350°F. Line an 8-inch square baking pan with parchment, and spray with Pam. Mix strawberry cake mix, eggs, and oil with a hand mixer until well combined. Spread batter evenly into pan. Bake for 15 minutes or until just set; be careful not to overcook. Allow brownies to cool for 10 minutes; lift carefully from pan using ends of parchment to lift. Mix powdered sugar and water until smooth. Pour glaze over brownies, spreading to edges so that glaze will drip down sides. Allow brownies to cool and glaze to set before cutting into squares.

STRAWBERRY CHEESECAKE BROWNIES

Steps:

• Preheat oven to 350 degrees F and spray a 9x9" pan with nonstick spray.
• Prepare the brownie mix according to the instructions on the back of the box. Pour the brownie batter into the pan.
• In a large mixing bowl, beat together the cream cheese, sugar, and egg until smooth. Pour the cheesecake mixture over the brownie batter in the pan.
• Heat the strawberry jam for 20 seconds in the microwave and drizzle it on top of the brownies. Using a knife or toothpick, swirl the strawberry jam around in the pan. Place the pan in the oven and bake for 50-60 minutes or until you can insert a toothpick into the brownies and it comes out clean.
• Let cool before cutting and serving.

STRAWBERRY CHEESECAKE BROWNIE BARS RECIPE

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.

STRAWBERRY CHEESECAKE BROWNIES

Steps:

• HEAT oven to 350°F. Spray a 13×9-inch baking pan with no-stick cooking spray. Combine brownie mix, oil, water and 2 eggs in large bowl; stir 50 strokes with spoon. Stir in nuts, if desired. Spread into prepared pan. Bake 20 minutes.
• BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk. Mix in remaining 2 eggs, lemon juice and vanilla until smooth. Pour evenly over warm brownie.
• STIR jam until smooth. Drop by teaspoonfuls over surface of filling. With a knife, swirl jam gently through filling to create marble effect. Bake additional 35 to 40 minutes or until top is lightly browned. Cool 1 hour. Loosely cover and chill in refrigerator for 2 hours or more. Cut into bars.

STRAWBERRY CHEESECAKE BROWNIES

Steps:

• For the brownies: Preheat the oven to 350 degrees F. Grease an 8-inch square metal baking pan with nonstick cooking spray. Line the pan with parchment, leaving 2 inches overhanging on 2 sides. Grease the parchment with cooking spray.
• In a medium saucepan over low heat, melt the butter with the chocolate, whisking until smooth and fully melted. Whisk in the cocoa powder until combined. Remove from the heat and stir in the granulated and brown sugar until combined. Whisking constantly, add the eggs and mix until fully incorporated. Add the flour and whisk until completely smooth; the mixture will be very thick. Set aside.
• For the cheesecake layer: Beat the cream cheese in a bowl with an electric mixer or in the bowl of stand mixer until smooth. Add the granulated sugar and vanilla and continue to mix until fully incorporated and fluffy. Add the egg and mix until fully combined.
• Spoon the brownie mixture into the bottom of the prepared baking pan, using a spatula to spread it into an even layer. Carefully pour the cheesecake mixture over the brownie layer; distribute evenly and smooth.
• Stir the strawberry jam with a spoon to loosen it. Drop spoonfuls of the jam over the cheesecake mixture. Using a toothpick or skewer, swirl the jam into the cheesecake, being careful not to press too deep and disturb the brownie layer.
• Fill a separate baking dish with hot water and place on the bottom rack of the oven. This will add moisture to the oven during baking so the cheesecake layer does not crack. Place the cheesecake brownie pan on the center rack above and bake for 40 minutes. Turn the oven off and leave in the oven for an additional 10 minutes.
• Remove the brownies from the oven and allow to cool completely in the pan. Refrigerate the pan until the brownies are chilled, 2 to 4 hours. Using the parchment edges, transfer the brownies to a board, then remove the parchment from under. Trim off the edges and cut into 8 bars.