Lemon Cheesecake Brownies Recipes

LEMON BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
• Beat flour, white sugar, butter, and sea salt together in a bowl using an electric mixer until well mixed. Whisk eggs, 2 tablespoons lemon juice, and 1 tablespoon lemon zest together in a separate bowl; mix into flour mixture and beat on medium speed until smooth, about 3 minutes. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 23 to 25 minutes. Cool until bottom of dish is warm to the touch.
• Whisk confectioners' sugar, 1/4 cup lemon juice, vanilla extract, and lemon zest (to taste) together in a bowl until smooth; spread over brownies.

CHEESECAKE BROWNIES

Steps:

• Preheat oven to 350 degrees F.
• In a small saucepan over low heat melt the butter, chocolate and cocoa powder. Transfer to a large bowl. Add sugar, eggs, 1 teaspoon vanilla, flour, and cayenne. Using a hand-held electric mixer beat until well combined.
• Spread batter into a buttered and floured 8 by 8-inch pan.
• In a medium bowl add the cream cheese, sugar, egg yolk, 1 teaspoon vanilla and beat until thoroughly mixed.
• Dollop the cheese mixture on top of the batter in the pan.
• Bake for 35 minutes. Remove from the oven and cool before slicing.

LEMON CHEESECAKE BROWNIES

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.

CHEESECAKE BROWNIES

Steps:

• In a large bowl, beat the cake mix, egg, butter and nuts until well blended. Press into a greased 13-in. x 9-in. baking pan; set aside. , In small bowl, beat the cream cheese, sugar, eggs and vanilla until smooth. Carefully spread over batter. , Bake at 350° for 30-35 minutes or until golden brown. Cool on a wire rack. Store in the refrigerator.

LEMON CHEESECAKE SWIRL BLONDIES

Steps:

• Heat oven to 350°F. Line 8-inch square pan with cooking parchment paper, leaving a few inches overhanging on each side. Spray with cooking spray; set aside.
• In medium bowl, mix cookie mix, softened butter, sour cream and 1 of the eggs. Spread two-thirds of the mixture into pan.
• In small bowl, beat cream cheese with remaining egg, the granulated sugar and 2 tablespoons of the lemon curd. Spread mixture evenly over cookie layer. Drop remaining lemon curd by dollops over cream cheese mixture; swirl with a knife. Drop remaining cookie dough by dollops on top.
• Bake 35 to 40 minutes or until edges are golden and center is set. Cool completely. Cover with plastic wrap; refrigerate at least 2 hours before cutting and serving. Can be made ahead and refrigerated overnight. Serve sprinkled with powdered sugar.

LEMON CAKE MIX BROWNIES (YELLOWIES)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Combine cake mix, water, oil, egg, and applesauce in a large bowl; stir until just moistened. Spread batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes.
• While the cake is baking, mix 2/3 cup powdered sugar and lemon juice together in a bowl. Pour glaze over the "yellowies" as soon as they come out of the oven. Spread glaze with a rubber spatula and set aside until completely cool and glaze has soaked in, about 30 minutes.
• Dust with remaining powdered sugar and cut into 24 bars.

LEMON CREAM CHEESE BROWNIES

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!