Cheesecake Brownies

Isn't it interesting how the order of words changes things? I keep accidentally calling this recipe Brownie Cheesecake, but it's definitely Cheesecake Brownies.

You see, in this situation, "cheesecake" is the adjective to describe the type of brownies (instead of "brownie" being the adjective to describe the type of cheesecake).

Have a mentioned lately that I'm a big nerd?

Anyway, I sent these cheesecake brownies to my sister in honor of... well, nothing. Just because. Because of this, I only got to eat one of these delicious jewels before I had to put them in a box to be shipped off to San Francisco (a fact over which I lamented as I edited the photos on this post).

Recipe adapted from Yammie's Noshery.

Cheesecake Brownies

Yields: 15 brownies

Brownies:
1 cup (2 sticks) butter
2 cups sugar
4 eggs
1 tbsp vanilla
1 1/4 cups cocoa powder
1/2 tsp salt
1 tsp baking powder
1 1/2 cups flour
1 cup chocolate chips

Cheesecake:
8 oz cream cheese, softened
1/4 cup sour cream
1/2 cup sugar
1/2 tsp vanilla
1 egg

1. Preheat oven to 350 degrees fahrenheit. Grease a 9x13" baking dish and set aside.

2. Put butter and sugar in a microwave-safe bowl and microwave for 1-2 minutes, or until melted. Stir to incorporate. Set aside for 5 minutes to cool.

3. Add the butter/sugar to the bowl of a mixer and beat for 1 minute. Add eggs and vanilla and mix. Combine dry ingredients (not including chocolate chips) in a separate bowl and add the mixture slowly to the wet ingredients. Pour into the prepared pan.

4. Combine all of the cheesecake ingredients in a separate bowl and beat until smooth. Pour in dollops atop the brownie batter in the prepared pan and swirl around using a knife.

5. Bake at 350 for 30 minutes, or until desired consistency is achieved.

You may also like Brownie Cheesecake: 

Cosmic Brownies

When I was in elementary school, one of my favorite things to eat was Zebra Cakes. They're one of life's greatest pleasures, provided for us by Little Debbie. I remember I ate them like most people eat Oreos-- I'd split them in half horizontally and lick the filling out. Yum!

My husband's favorite Little Debbie snack has always been Cosmic Brownies.

When I was trying to decide what to bake a few weeks ago, my husband saw the recipes I was looking at and insisted that I make the cosmic brownies. I didn't have the delicious "chocolate chip candy" (chocolate chips dipped in like an M&M coating), so naturally I had to make an order at Amazon. (Wilton Rainbow Chip Crunch 5.25 oz.)

The best part about these is that they taste unbelievably fresh (as opposed to Little Debbie snacks which have been sitting on a shelf for who-knows-how-long)! No preservatives means they don't have the unmistakable chemicaly flavor. Recipe adapted from Life Made Simple Bakes. 

Cosmic Brownies

Yields: 16 brownies 

Brownies

1 cup sugar

2/3 cup brown sugar

3/4 cup butter, melted (1 1/2 sticks)

2 tsp vanilla

2 eggs

3 tbsp milk (I used whole milk)

1 1/4 cups flour

3/4 cup cocoa powder, unsweetened

1/2 tsp baking powder

1 tbsp cornstarch

1/4 tsp salt

Ganache Topping

1 1/2 cups chocolate chips (I used semi-sweet, but you can use milk chocolate, dark chocolate, or whatever kind you like best)

1/2 cup heavy cream

Candy-coated chocolate chips-- Wilton Rainbow Chip Crunch 5.25 oz.

1. Preheat oven to 350 degrees fahrenheit. Line a 9x13" pan with a piece of parchment paper and lightly grease. 

2. In a stand mixer, combine melted butter, sugars, and vanilla. Beat on high for 4 minutes. Add eggs and beat again. 

3. Combine dry ingredients (flour, cocoa, baking powder, cornstarch, and salt). Alternating with the milk, add dry ingredients to the butter/sugar mixture. Beat until just combined. 

4. Spread evenly in the pan and bake for 18-24 minutes. Let brownies cool in the pan. 

5. In a microwave-safe bowl, combine chocolate and cream. Microwave for 1 minute, then stir. Continue in 30 second increments until completely smooth. Spread evenly on cooled brownies and top with sprinkles (Wilton Rainbow Chip Crunch 5.25 oz.)