Lemon Cheesecake Brownies Recipes

LEMON CHEESECAKE BROWNIES

Lemon Cheesecake Brownies image

Provided by Giada De Laurentiis

Categories dessert

Time 2h45m

Yield 8 to 10 servings

Number Of Ingredients 7

Ingredients

Nonstick cooking spray, for the baking dish
One 18.2-ounce box brownie mix, such as Duncan Hines
1/3 cup vegetable oil
1 egg
8 ounces mascarpone cheese, at room temperature
2 tablespoons sugar
2 teaspoons lemon zest (from about 2 lemons)

Steps:

Preheat the oven to 350 degrees F. Spray an 8-inch square glass baking dish with nonstick cooking spray and line with a strip of parchment paper.
Using a rubber spatula, mix together the brownie mix, vegetable oil, egg and 1/3 cup water in a medium bowl until just combined. In a separate medium bowl, whisk together the mascarpone, sugar and lemon zest. Pour half the brownie batter in the bottom of the prepared dish and spread evenly. Dollop half of the cheesecake mixture on top and swirl in. Continue with the remaining brownie batter and cheesecake mix.
Bake until the brownie just barely jiggles and only a few crumbs come out on a toothpick inserted in the center, 55 minutes to 1 hour. Cool completely before refrigerating. Serve chilled.

LEMON CREAM CHEESE BROWNIES

Lemon Cream Cheese Brownies image

Make and share this Lemon Cream Cheese Brownies recipe from Food.com.

Provided by Donna Luckadoo

Categories Bar Cookie

Time 1h5m

Yield 20 Brownies

Number Of Ingredients 8

Ingredients

1 (18 ounce) box of duncan hines moist deluxe lemon supreme cake mix
1 cup chunky applesauce (I use Mott's)
1 extra large egg
1 lemon, juice and zest of
2 (16 ounce) boxes of softened cream cheese
2 extra large eggs
1 cup powdered sugar
1 teaspoon lemon extract or 1 teaspoon lemon flavoring

Steps:

Preheat oven to 350°.
Mix 1st layer ingredients and pour into a greased or sprayed 9x13 cake pan and set aside.
Next, mix 2nd layer ingredients and spoon gently over the 1st layer until its covered (this layer can be piped on using a icing bag, I find its easier than spreading).
Last, using a butter knife, cut into the layers as if you were swirling it to mix it, so that some of the 2nd layer goes close to the bottom of the pan. (I make several "S" shaped strokes).
Bake Brownies for 35 minutes and turn off the oven, but leave Brownies in the oven for 10 minutes more.
Remove from the oven and let Brownies cool completely!
Slice and enjoy.
These Brownies can be refrigerated for up to a week.
They are delicious cold and taste like Lemon Cheesecake!

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