Cheesecake Brownie
This recipe complements the “Cheesecake Brownie” blog posted 1/12/15. You can find it in the January 2015 archives.
Ingredients:
1 bx brownie mix (to make an 8 inch square pan—I use a Ghiradelli) Whatever ingredients the brownie mix requires 1 8 oz pkg cream cheese, softened 2 tbsp butter, softened 1 tbsp cornstarch OR 2 tbsp flour 1 14 oz can sweetened condensed milk 1 egg 2 tsp vanilla |
Process:
Preheat oven to 325. Make the brownie mix according to package directions. Pour into a greased 9 inch springform pan. Bake for ten minutes while you prepare the cheesecake topping. Beat together the cream cheese, butter and cornstarch (or flour) until smooth. Slowly pour in the milk while beating. Add the egg and vanilla and continue beating until combined and no lumps remain. Pour over the partially baked brownie mix. Carefully spread to the edges and continue baking for 45 minutes. Run a knife around the edges so the top will be less likely to crack as it cools. Cool on a rack. |
Optional topping: Sometimes a Ghiradelli brownie mix will come with a packet of fudge topping. If it does, use it as directed, except spread it on top of the cheesecake layer instead of the brownie layer.
Sometimes the packet is for using in the mix. If it calls for that, then use it as directed. For a topping pour about a third cup of bittersweet chocolate chips or chunks or cut up chocolate bar in a heat proof bowl. Add about ¼ cup of half and half. Heat in microwave about 30 seconds on high. Stir till completely melted and spread over the cooled cheesecake layer. I never measure this step, I just eyeball it, so you may need to adjust as you proceed. If you want to be decadent, use heavy cream instead of half and half.
To make it a little lighter, you can use low fat cream cheese, fat free condensed milk and fat free half and half. It’s still plenty rich, but you can pretend you’re on a diet.
Sometimes the packet is for using in the mix. If it calls for that, then use it as directed. For a topping pour about a third cup of bittersweet chocolate chips or chunks or cut up chocolate bar in a heat proof bowl. Add about ¼ cup of half and half. Heat in microwave about 30 seconds on high. Stir till completely melted and spread over the cooled cheesecake layer. I never measure this step, I just eyeball it, so you may need to adjust as you proceed. If you want to be decadent, use heavy cream instead of half and half.
To make it a little lighter, you can use low fat cream cheese, fat free condensed milk and fat free half and half. It’s still plenty rich, but you can pretend you’re on a diet.