I heard about cheesecake day and decided that my mom needed cheesecake brownies. Luckily, I had a box of brownie mix and a couple of cream cheese bars (pretty much a staple in my house for frosting or cheesecake or bagels).
I made the brownies according to the box and then mixed up the cheesecake batter. I attempted to lightly marry the two batters. I didn’t want fully mixed up batter – just marbleized… It kind of worked. I used a mini scooper to fill the mini cupcake pan. Sadly, I sprayed the pan with pam thinking it would help keep the brownies from sticking, but instead it just burned the junk out of the first batch. Fail.
Second batch had liners, which I had to painstakingly peel off of each one before I packed them in the boxes. It was extremely difficult to peel those suckers off and I didn’t want anyone else to have to work that hard for a mini brownie bite.
I think next time I would make a full pan of cheesecake brownies instead of the little minis. It just didn’t work how I wanted expected. However, my mom and the dudes building her new stone wall thought they were delicious.
Follow the box.
2 8oz packages of cream cheese
1 cup sugar
squeeze of lemon
Cut the cream cheese in cubes and toss in to food processor. Add sugar, eggs, vanilla and lemon. Pulse until combined then let it rip til all the bumps are gone.
Preheat the oven to 350.
Mix the two batters slightly. Scoop out in to a mini cupcake pan and bake for 12 – 16 minutes. I baked my first batch for 20 minutes and that was way too long. The cream cheese mix will make little caverns in the brownies – that’s ok. It’ll set and taste delish. Make sure to fully cool these and even let them set in the fridge for a few hours before serving.